With their Alpilles accents, David and Bruno prepare
the gigantic pizzas with crispy crusts and mouthwatering toppings in their big wood-fired oven. Including: veal mignon, onions cooked in porto, marinated black truffles from Saint-Jean, morel mushrooms, polenta, Gorgonzola, vermouth (Noilly Prat) and tutti quanti. We have to admit that our knees buckled as we contemplated the Garrigue: lamb shoulder, black tapenade, confit tomatoes with basil and (or without) raw onions and thyme. Fine choices that get washed down with a glass of rosé from Tarascon (€2 a glass) under the string lights on the terrace, or taken to go. Pizza €9-19. No desserts. // M.S.B.