L'Ocrier
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AU$34
+33 4 90 05 79 53
What travelers say:
Sophie's Travel Notes on France
In Provence, France, the summer is long with long sunshine, dry and high temperature, so there are abundant agricultural products, such as apples, tomatoes, potatoes, olives, peaches, apricots, honeydew melons, figs, etc., so there are many delicious local foods.
L'Ocrier, a restaurant on the cliff of Roussillon (Red Earth City), makes local dishes of Provence. Due to the rich fruits and vegetables, salads must not be missed.
What's more special is Petits Farcis, which looks like a twin brother of the Cantonese fried stuffed three treasures. The peppers, eggplants, and mushrooms used in the Cantonese fried stuffed three treasures are stuffed with chopped fish glue and then fried. Petits Farcis is a typical Mediterranean dish, which uses eggplants, peppers and tomatoes. They are cut horizontally, stuffed with pork fillings, sprinkled with bread crumbs and chili powder, and then baked in an oven. It is paired with Provence's specialty pink wine. The flavor is good, but I still prefer the fried stuffed three treasures from my hometown.
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Sophie's Travel Notes on France In Provence, France, the summer is long with long sunshine, dry and high temperature, so there are abundant agricultural products, such as apples, tomatoes, potatoes, olives, peaches, apricots, honeydew melons, figs, etc., so there are many delicious local foods. L'Ocrier, a restaurant on the cliff of Roussillon (Red Earth City), makes local dishes of Provence. Due to the rich fruits and vegetables, salads must not be missed. What's more special is Petits Farcis, which looks like a twin brother of the Cantonese fried stuffed three treasures. The peppers, eggplants, and mushrooms used in the Cantonese fried stuffed three treasures are stuffed with chopped fish glue and then fried. Petits Farcis is a typical Mediterranean dish, which uses eggplants, peppers and tomatoes. They are cut horizontally, stuffed with pork fillings, sprinkled with bread crumbs and chili powder, and then baked in an oven. It is paired with Provence's specialty pink wine. The flavor is good, but I still prefer the fried stuffed three treasures from my hometown.