Sens et saveurs

Having turned the page to the Vieux Colombier Dabisse after 25 years, Sylvain Nowak took over late 2015 after the elder son Laurent.

In this former monastery converted into a restaurant, at the edge of Old Manosque include a safe bet, right and neat kitchen
the style of the day and seasons.

A contemporary regional cuisine renewed according to the market and value for money.
foie gras de canard, fricassee of snails with mushrooms, fish auction at the Estaque, the soft flowing chocolate espuma and ice cream, crassane passes crumble, cream, my potty grandmother, an artisan kitchen who claims his mastery.
A vaulted room with large volumes, a complete wine list to Southern dominant, charming and professional welcome.