Au Clair de la Vigne 🍷🍽🍷

This Bib Gourmand bistro near Bandol’s port champions a refined, product-driven Mediterranean thesis. Chef Loïc Dubois, an alumnus of Christophe Bacquié, delivers precision in dishes like Aveyron lamb sweetbreads meunière paired with a velvety garlic cream and artichokes barigoule. The menu balances coastal freshness—notably the vanilla-infused yellowtail carpaccio—with rustic depth, seen in the lacquered veal chop with wild mushrooms. A curated wine list and artisanal cheese selection complete this sophisticated, sun-drenched culinary journey.