Summary: Elegant, terroir inspired dishes meet a vast wine list and refined service.
La Table de Pavie sits in a former monastery and offers a two star dining experience with meticulous, terroir oriented cooking. The kitchen uses sauces and reductions to ennoble dishes like turbot caviar with green beans and langoustine with civet sauce. A standout feature is the vast wine list, with 700 references and 80 châteaux from within the area, including a house vineyard. The brigade is guided by a capable team, and the setting blends seigniorial refinement with a wine driven, precise dining ritual inspired by the surrounding terroir.