Collection de Pâques de la Chocolaterie Baumanière
October 16 at 9:30am
Les Baux-de-Provence
Provençal artisan chocolates
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Chef Michel Hulin cooks generous Provençal fare with first-rate Alpilles and Camargue ingredients on a terrace shaded by mulberry plane trees. The roast lamb, confit then smoked in AOP Crau hay, is the stuff of slow-food dreams.
They recommend it:
Chef Michel Hulin cooks generous Provençal fare with first-rate Alpilles and Camargue ingredients on a terrace shaded by mulberry plane trees. The roast lamb, confit then smoked in AOP Crau hay, is the stuff of slow-food dreams.
They recommend it:
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