A tip from Lutz Engelmann of the Auberge du Cedre informed us about this renovated Mas and one time glass making site (Verrerie) in the middle of garrigue just north of the Pic St Loup. The expense was apparently born by the local tax payers (and there can't me many) but at least it has given local chef Eric Tapis a restaurant along with hotel rooms for visitors to get well away from it all. You get a good feel for the scale and remoteness one experiences on a limestone causse in the Languedoc here. The weather for our lunch was mainly overcast but we can believe that a balmy sunset is special up here.

The menu is commendably short with the lunchtime set menu being no choice. As we didn't fancy salmon (its origin was not stated, and was the only fish available) we dived into the carte.

	Scallops on tomato confit with white bean salad and velouté of white beans (left) featured exceptional scallops perfectly cooked. More a tapas selection of individual parts than an integrated dish.
Egg gateau with ceps and a delicious cep reduction sauce (right) - a very satisfying dish and a fine way to present a classic combination. The texture of the soft set gateau and the ceps integrated the dish perfectly.
	Roast pigeoon with caramelised figs and onion, ceps and potato cubes (left). Simple and finger licking tasty.

Desserts didn't quite live up to the previous dishes. Chocolate sauce with poached pear was too runny and tart of myrtille's was too sweet confiture style. This may seem harsh, but with a modest local wine and coffee the bill was pushing 150 €.

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