Restaurant Lou Marques
3 expert reviews
“The rooms go from wildly imaginative on the first floor, to an exuberant "Provençal" style on the second, followed by a more restrained "monastic" style for the third.”
– Fodor's
Fodor's
"Chefs Pascal Renaud and Joseph Kriz mix classical grandeur with Provençal rusticity: lobster risotto, roast pigeon with porcini, grilled bull steak, salsify with veal and tomato polenta."
Full review
Michelin Guide
0 Stars
"This stylish and refined restaurant is inside the superb Jules César hotel."
Full review
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