Jany Gleize explains: “Lavender honey ice cream in its hive. It’s a dessert I’ve been serving since 1985. I served it on July 14th, 1989, at the dinner for the Heads of State invited by François Mitterrand to commemorate the bicentennial of the French Revolution. I remember that the American President, George Bush, quite liked it.” Every year, visitors from all over the world come into his restaurant. “They are tourists visiting our region off the beaten path and who want a surprise. They are open to other traditions, they have managed to maintain their inner child, their inner explorer.” More than any longwinded speech, this dessert speaks of a delicious, intimate Provence, full of scents and colors. In 2016, Jany Gleize had the excellent idea to publish his first book, “50 recettes, la Bonne Etape, son histoire” (“50 Recipes, la Bonne Etape and its History”, published by Editions Brigitte Eveno). It will whet your appetite while awaiting your own visit to the restaurant someday.
