The Auberge de Noves is a real inn and so it offers fine dining and a wine cellar
with 65,000 bottles of the finest wines. A gourmet's delight. Especially since Andre
Lalleman has given the keys to the kitchen to Frederic Eyrier, a young chef who has perpetuated
the inn's culinary traditions founded on quality products and simple recipes. The menu has
a frank and reassuring regional flavour about it. In winter, it suggests a truffle clothed in
potato and bacon and cooked in the fire. In spring, it regales guests with an Alpilles
lamp filet roasted with fine Camargue salt. In summer, the menu tempts you with its real
chicken roasted with garlic and cumin. A flavourful, juicy and firm, delicious meal this
chicken brings back long forgotten pleasures. Meanwhile, autumn is a time for wild game and the
duck with its salt-and-herb crust is a real treat.
Terrace & Dining Room: The Auberge de Noves is in tune with the seasons.
In winter, it invites guests to take their meals in a vast Dining Room with an immense
fireplace. The Dining Room is also very bright because its many and large windows let in every
ray of sunshine, while the flowery tablecloths and bouquets on each table speak of fine days
ahead.
In good weather guests can take advantage of the spacious terrace. The sound of a flowing
fountain and the shade of orange and plantain trees together make the calmest of retreats.
Guests lunch in the shade of big beige parasols and dine under the stars, with light from a few
deliciously old-fashioned wrought iron lamps. The atmosphere is warm, tender and romantic.