L'Amandier Rose - Bargème

At the restaurant, it's experiences that leave you a compelling memory. Not only because the kitchen is delicious and up to expectations, but also because a human experience is added. That's the privilege my wife and I had the chance to live at the Rose Amandier. During a visit to Bargème, we stopped at the end of the afternoon to enjoy a hot drink on the terrace. The Rose Amandier offers a sublime panorama of the Haut-Var, and even a frise of orientation on the edge of its terrace. I was tempted, very exceptionally, by the homemade chocolate prepared by Mary, who brought me a pot of chocolate in faience of Moustiers Sainte Marie. I could use a good cup later. My wife ordered a tea from Cafés Richard, a quality brand. Everything served in a brand service, accompanied by a dry cookie like my chocolate. She could have had two cups. We paid €6.70, a more than reasonable price. With this experience, we decided to discover the promising cuisine of this crêperie. Serge and Marie, each with their Breton roots for Madame; from Haute Savoie and Libanaise for Monsieur not only offer galettes and pancakes. Falafel, burger, terrine... are on the menu. And everything's homemade. From the burgers' bread to that of the croque gentleman, to the whisk and to the caramel with salt butter, the kitchen is seasonal, home and local. We booked for dinner the next day. Outside the summer season, Bargème is a very quiet village, its eight inhabitants make little noise We found ourselves in the little room of Amandier. I know some restaurateurs who said they couldn't open a single table. Marie and Serge are professional until the end and welcomed us. The room is very pretty. It's actually the 12th century old school in Bargème. The fries having kept their red and green polychromy appear on the wall. At the ceiling, beams and floor of the upper floor bring natural authenticity to the places. Authenticity reinforced by the presence of a part of the dry stone wall, vintage tiles on the floor, the presence of old wooden doors, an old chimney trumpet in the center of which is a slate. The room is not large, and can contain only about 20 people. As before, we were greeted with a smile. The suggestion of the day was presented to us, but we threw our devotee on the cakes. The choice is limited, which is no worse: seven cakes, seven pancakes. At the time of giving us the cards, Serge told us not to have any more pears for the salmon crepe. It's a detail, but how many restaurateurs tell you there's a missing dish at the time of the order. There, it is done upstream, always a beautiful brand of professionalism. I ordered the vegetable cake. At the end of ten minutes, I had a good surprise to see a falafel-style kebab: herbs, spices, including coriander), chick peas and other ingredients that gave my oriental cake flavors. The cake itself was golden, not fat or cooked fat. The edges were not burned. The galette was folded in a cabin, leaving the trim in the centre. As such, the filling was distributed in a balanced manner. Melted gruyère brought the binder. My wife ordered a complete galette, also presented in a stand, with a slightly yellow egg. There too, the promise kept between uncooked egg white, well melted cheese and a slice of ham without fat. Since I'm not very sweet, I wanted to please myself by ordering a second cake and I chose the honey goat. I enjoyed the fact that it was farm cheese, not roughly cut from the pieces of an industrial journal. As such, goat cheese felt good, but its character had been cleverly mined with unsweetened honey. Some walnuts brought crunches. The honey had been distributed on the forming but also on the cake, giving it a brilliant aesthetic aspect. My wife ordered an apple crêpe and caramel salted butter. It was presented as a folding triangle or in four. The caramel had been generously poured on it, without it being boring. Inside, a melted apple count brought fruity sweetness to the mouth. Like cakes, the crêpe was cooked according to the rules, without excess fat. Naturally, every time we ate hot from the beginning to the end. The meal was a total success. In addition, the dishes used are pretty. We took advantage of a crude cider from the Kerisac brand. In fact, we took advantage of two bottles because we wanted to share a bowl with the owners of the place, who offered us at the end of the Breton kir meal. We exchanged a lot on the philosophy of their cuisine, their way of designing their trade. I understand that they are appreciated and they have their regulars. They are as good in the kitchen as in the dining room and offer sincere and authentic cuisine. Everything at prices more than correct. Our three galettes, a crêpe, two cider bottles, two kirs offered) returned to us at 61,80 € including 19,80 € of cider. There's nothing to say about rates. It is necessary to be aware of the evil that Serge and Marie give to offer dishes that they feed all the ingredients. I recommend going to discover this charming restaurant located in one of the most beautiful villages in Upper Var.

I recommend this place... That's very sweet. Very kind, very clean. The staff is very kind Bargeme is very pleasant to visit even in October

Restaurant with amazing panoramic view Plats (burgers) with homemade bread, homemade fries a pure pleasure for taste buds, a great bravo to Marie the chef cook A delicious wine recommended by Serge who warmly welcomes you and your evening Thanks for these shared moments. See you.

We went to eat at 3 in this restaurant. Good reception. A real pleasure! Some restaurateurs a savoyard the other Breton. They make you deguise excellent Breton galettes and a very good charter, all in a warm atmosphere.

A very pleasant welcome, you feel very comfortable. The menu is affordable with a variety of dishes that can suit everyone, not to mention the exceptional setting. Thank you for this nice moment with you, I'll come back as soon as possible with my darling. See you soon