Extract from a newspaper, Nov. 24rd 1975.
"[...] To Jean-Marie, there was no way he would have led this long dynasty of hosting to an end. As his time came, he would be the next wearing the white suit. Hence, Jean-Marie took succession and as tradition has been demanding for more than two hundred years, his father taught him a secret recipe he got from his own father, who had received it from Granfather Eloi, as a perpetuated ancestral gift : the recipe of truffle pâté and thrush pâté. In about twenty years, Jean-Marie will freely teach it to his son Arnaud, who just turned five and may eventually, and hopefully, initiate a ninth generation of hosts in Comps."
This paper from 'Nice Matin' is a few decades old, and tradition just got preserved until nowadays. The recipe of truffle pâté is the same and is still a delight for amateurs of genuine tastes.

Cautiously planned to fit to each guest we have. Feel free to contact us so that we can program together menus fitting to the needs of a group, a firm staff or a peculiar event.
Our sense of family makes it possible to adapt to any situation. We will be glad to know some detail about your project.
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In the Bain family, it's country culture first, and no time to quibble. Hare pâté with rosemary, served with bleeding milkcaps ; pieds-et-paquets -pork specialty- ; truffle brouillade ; lamb cutlets roasted in herbes, Provençal casserole, rabbit in a 'Grandma' sauce, nut-and-honey pie... On a dazzling wine list, a couple of Bordeaux and good Provence wines, Clos Cibonne and its Tibouren, Rasque, Roubine, Château de Selles, Jas d'Esclans...
Guide Gantié
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Cuisine, a passion which can also be passed on. Jean-Marie Bain tells us his cuisine comes from women. All the scents and flavours from a happy childhood with a grandmother simmering pot-au-feu, provençal casserole, jugged hare... Home-made pâtés, carefully chosen meats, pieds-et-paquets (pork and tripes, also home-made of course), and highest-quality products, especially truffles, prepared in brouillade, omelette, pâté or served as a dressing of beef fillets. Priority is given to local producers, for this passion for cuisine has been forged around these roots of the country. The restaurant room can host ... guests and ... outside, in the mild shadow of some age-old plane-trees.