2 min read

Autumn is settling over the hills, and our menu is changing with it.

At Sous le Platane, in the heart of Lieu-dit Boulage, chef Clément Boyé presents a new seasonal menu: homemade foie gras, slow-cooked lamb...
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Autumn is settling over the hills, and our menu is changing with it.

At Sous le Platane, in the heart of Lieu-dit Boulage, chef Clément Boyé presents a...
2 min read

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