Our Starters
To begin, the chef and his teams offer you
With a menu constantly evolving with the seasons, your taste buds will never tire of our cuisine with flavors from Provence and elsewhere.
To begin, the chef and his teams offer you
Saint Jacques
In carpaccio, pig juice and apricot puree
21€
The zucchini
In fresh gaspacho, sun vegetables in olive oil and basil gel
14€
Foie Gras
Cooked with salt then rolled, strawberries in the poached country in vinegar, strawberry tartare and shallots, country bread of the "Oudard house", Figanières
22€
Burratina of Puglia
Candied tomato puree, basil gel and taggiasche olives
18€
The duck
Magret in a tataki style, puree of Kumquat and Boutargue "So Boutargue", Cotignac
20€
The Daurade Royale
In ceviche, supreme citrus, passion fruit vinaigrette, condiment orange olive oil juice
19€
The chef and his teams offer you
Gambas
Just pearly, duo of zucchini in the country in fine strips, zucchini puree, apricot virgin and cebettes
28€
Caesar salad
Poultry fillet cooked in low temperature, Roman slice, cherry tomatoes, cucumbers and caesar sauce
24€
The pig
Soft of pigs cooked in low temperature, candied shallots with balsamic vinegar, shiitaké pickles and pig juice
30€
The blue lobster
Half blue lobster (approx 130gr), reduced bisque, saffrained and fine ratatouille ravioli paste
45€
The beef, "Charolais"
Grilled net, shiitaké sauce, candied shallots with balsamic vinegar and candied tomato puree
42€
Halloumi
Vegetarian creation, halloumi and grilled watermelon, frozen seasonal vegetables
22€
The Auction of the moment
Grilled whole on skin, thin ratatouille, zucchini puree and virgin apricot and cebette sauce
10€ / 100gr
The Prime Rib
Cooked on stone, icy cebette, candied shallots with balsamic vinegar and shiitaké sauce
11€ / 100gr
Roasted new potatoes
6€
Frozen seasonal vegetables
8€
Sugar board
5€
Crushed potatoes with Tuber Aestivum truffle (summer)
12€
Finally, the chef and his teams offer you
Cheese
County refined 12 months, munster and creation of fresh goat pistachio and lemon by Tristan Joly, Bruyère honey from the "Encantadou apna, Lorgues" and white figs "Bastide du Capelier, Salernes"
12€
The end chocolate
Creamy Chocolate Valhrona 59%, Cocoa Streusel and Espuma Olive Olive oil, roasted hazelnuts
14€
The watermelon
Wildlife and Strawberry soup, lost brioche and white chocolate ganache Valrhona 30%
12€
Paris Brest
To share for 2 people, cabbage made by "La Maison Nagi in Lorgues". Garnished by us with a ganache mounted with praline and hazelnuts of the Piemont
12 € / person
Apricot
Compoté, honey espuma from the "Auctioner, Lorgues" apiary, gingerbread croutons with rosemary oil
14€
Artisan Ice Cream
1 ball € 3.50 - 2 balls € 7 - 3 balls € 10
Chocolate - vanilla - Salted butter caramel - Coffee - Lemon - Strawberry - Passion fruit - Basil