Le Provencal - Menu

Service agréable et souriant carte basique mais bien faite par contre tiramisu excellent leger et goûteux au final un non moment.

The restaurant is on a small street, but has more tables in a square opposite. The food is great. Very large portions at fair prices. Very friendly and courteous service. Card payment possible.

our favorite restaurant throughout the region, the freshest kitchen and wonderful service. only too sad to hear that the restaurant ende september 2022, this month well closed. we'll miss it awfully.

Our favourite restaurant in the entire region, the freshest cuisine and wonderful service. Just too sad to hear the restaurant is closing for good at the end of September 2022, this month. We will miss it terribly.

Very friendly owners who made us feel very welcome and explained the lunch menu kindly to us. We had the steak tartare and the salmon tartare and very much enjoyed them both. It was a lovely find, very traditional looking French restaurant and would love...to return in the future.

Wow, this is how a good French restaurant should be. Fresh, honest food, good value for money, prompt service, and attentive and competent staff. We had a fantastic, and above all, pleasant meal. After dinner we enjoyed an interesting conversation with Laurent, the patron. Highly...recommended!

Nous n'avions pas noté que le service était terminé à 21h. Nous nous sommes présentés à 4 vers la serveuse qui est passée sans un regard ! Puis nous l'avons suivi à l'intérieur pour lui demander si nous pouvions dîner. Pas de "bonsoir" juste "le service est fini !"Du coup nous sommes allés à l'Entracte -super accueil et très bon repas- et Le Provençal ne nous reverra pas !!!!!!

Hello, GO GO! We highly recommend the Brasserie Le Pub in St-Raphaël Place Coulé. The food is very good, good, authentic family cuisine. Top quality, quantity!! The icing on the cake is the Waitress Lise who is very friendly, pleasant, smiling, very active and above all very professional. We don't forget his also very cool colleagues. Well done the chef and his young apprentice. Danielle, François.

we fought to find a place to eat, as it was a Tuesday and many places were either closed or no credit card. so we decided to use this restaurant. it was full of British people, nothing was wrong with it, of course, but the restlessness of the natives was a bit warning. most options on the menu was a tartare of any kind, either salmon or bark or scallops etc. a little hard on the tartaric acid side for me. I chose the bark daube, in the hope of the wonderful classic Provencal stew with bark meat, carrots, crumbles, red wine with strip orange peel. sadly, the version here usually had hard, hard, crispy bark pieces I couldn't eat. the tagliatelle with which it was served was not hot enough was...