Philippe Rousselot
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He worked for some greats of the time, Joël Robuchon in Paris, Alain Chapel in Mionnay, Jacques Chibois in Grasse. The experienced Philippe Rousselot, who for a time held his table in Draguignan, has become the master of the stoves of the beautiful castel de la Source Saint-Michel. In the modern dining room with its tables without tablecloths and its modern furniture, like the more opulent and bourgeois table dedicated to intimate meals, he composes tailor-made menus on the slate.
Acorn-fed Ham © GP
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Tapenade and white cheese with herbs and Bellota ham are offered here in pretty appetizerse, trout gravlax and wild asparagus make up a light and fresh hors d’oeuvre, lean perfectly cooked, with bacon and peas, barigoule artichokes, pretty aged cheeses and frozen nougat accompanied by wines from the country of Draguignan, in the three colors.
Trout gravelax and wild asparagus © GP
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Lean, bacon and peas, barigoule artichokes © GP
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One thus discovers with pleasure the fine rosés, white and virtuous red wines of “The Mermaid and the Rooster” or Valcolombe, without omitting the great and venerable Castrum les Grands Esclans at the Pennafort gorges. Long live gourmet Provence!
Frozen nougat © GP
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The Table of the Source at the Source Saint-Michel
299 Seyran Road
83300 Draguignan
Such. : 04 94 84 59 05
Fermature hebdo. Sam., dim.
Menu : 40 €.
Site : www.sourcesaintmichel.com
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