Le Clos de Lys

Description:

• This restaurant, in a stately building sitting apart from its neighbors, has an outdoor terrace overlooking a copse of cypresses and bubbling fountains. It's supervised by Jean-Claude Vila and Frank Sequret, respected chefs who have been finalists in several culinary competitions. The fixed-price menus vary widely in selection and cost. Dishes may include goat cheese in puff pastry, garnished with sesame seeds and a reduction of Banyuls dessert wine; terrine of three kinds of liver accompanied with a salad of wild greens and walnuts; foie gras of duck with passion fruit and mango chutney sauce; filets of sea wolf fried with sesame seeds and served with eggplant mousse and tomato-flavored risotto; and tournedos of beef with a layer of foie gras, creamed morels, and soufflé potatoes. The restaurant incorporates a thriving catering business that books conventions and weddings.

• © Frommer's 2012

Awards:

Frommer's

•  Recommended 2010