OPEN DURING B&B STAYS

Outside of the summer season we are mainly open for bed and breakfast hotel stays. At this time we operate a restaurant and bar for our resident guests, offering great seasonal produce. We are passionate about our food, and a love of cooking was one of the reasons for opening Le Foulon in the first place.

Meals are taken in our beautiful dining room, with panoramic views of the countryside, or on the barbecue terrace, shaded from the midday sun with a canvas awning. This is not formal dining, quite the opposite. It's about the enjoyment of food, a glass of wine and good company. And our cooking reflects this - allowing the great produce of the south of France do the talking. So you'll find aubergines, courgettes and peppers feature strongly. As does the great lamb that is reared on the rich mountain pastures near here, or the salty goat's cheese that takes on an aromatic subtlety when grilled.

Wild herbs grow in abundance; rosemary, thyme and mint. It's amazing how good a tomato salad can be using the sun gorged, slow grown variety of Provence, drizzled with a nutty olive oil, seasoning and a few sprigs of fresh marjoram from the field.

You'll find our menu below, but you don't just have to eat at Le Foulon when you're on holiday here - there are hundreds of great restaurants on the Cote d'Azur, from Michelin starred indulgence to family run places that are like a home from home. Click here for a list of our favourites.

28€ THREE COURSE ADULT MENU

Our menu changes daily and reflects the seasonal produce. This is just a selection of the food we offer - and each evening you'll find a new 3 course menu with two options for each course.

TO START...

Chèvre chaud with tapenade - grilled goat's cheese & black olive paste
Assiette de charcuterie - a plate of cured hams, salamis & terrine
Tomato farcis - stuffed with pine nuts, caramelised onions & bulgar
Rumbled eggs with garlic and cayenne escargots
Roasted peppers with garlic marinated anchovies
Wild mushroom bruschetta

...TO FOLLOW

Chicken stuffed with black Olives
Daube Niçoise - slow cooked Provencal beef stew
Moussaka Provençal - with aubergines and puy lentils
Herb stuffed leg of lamb with ratatouille
Confit de Canard - a melt in your mouth duck leg
Truffle risotto - with parmasan and cantal

TO FINISH.

Tarte tatin flambéed in Cointreau
Grand Marnier frozen soufflé
Roast pears with honey and crème fraîche
Fresh fruit salad in orange wine
Fondant Chocolate
Assiette de fromage - a selection of cheeses

Willimont family, Valbonne, France

Kathy, Vancouver, Canada