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
Snacked carrot puree with honey from "Rucher de l'encantadou, Lorgues" and orange marmalade
21€
The Portobello
Stuffed mushroom, fig compote and fresh figs, autumn truffle cream "Tuber Uncinatum", roasted walnuts and Parma ham
19€
Foie Gras
Cooked in salt then rolled, with local figs and walnut bread from "Maison Nagi, Lorgues"
22€
The autumn garden
Blood oranges in oil, chestnut pieces, black garlic mayonnaise, grilled porcini mushrooms and parmesan crumble
18€
The Ardèche Trout
Pearly, cooked at low temperature, beetroot carpaccio and fresh goat cheese
19€
The Butternut
In a creamy soup, with cardamom foam and gingerbread croutons
14€
The chef and his teams offer you
The Hake
Roll with black olive tapenade, diced fennel, Taggiasca olives, pine nuts and fennel jam
28€
The Lamb
Confit then shredded, rich lamb jus in the style of a navarin, white onion and almond condiment
30€
The blue lobster
Shelled (approx. 130g), saffron ravioli dough, carrot purée with honey from "Rucher de l'encantadou, Lorgues", chestnut pieces, candied lemon, butter-glazed spelt and reduced bisque
45€
The beef, "Charolais"
Grilled fillet, morel sauce, carrot purée, confit shallots and grilled porcini mushrooms
42€
The Perfect Egg
Seasonal mushrooms, baby carrots and butter-glazed spelt
24€
The Auction of the moment
Whole roasted on the skin, diced fennel, Taggiasca olives, pine nuts and fennel jam
10€ / 100gr
The Prime Rib
Cooked on a stone, with morel sauce, carrot purée, confit shallots and grilled porcini mushrooms.
11€ / 100gr
Roasted new potatoes
6€
Frozen seasonal vegetables
8€
Sugar board
5€
Mashed potatoes with Tuber Uncinatum truffle (Autumn)
12€
Butter-glazed spelt
6€
Finally, the chef and his teams offer you
Cheese
Tomme aux fleurs, dairy reblochon and autumnal brie creation by Tristan JOLY, heather honey from "Rucher de l'Encantadou, Lorgues" and white figs "Bastide du Capelier, Salernes"
12€
The Brownie
Praline ganache, roasted walnuts and pecans
14€
The Fig
In a tartlet, fig jam and fresh local figs, mascarpone mousse with Madagascar vanilla
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
Tiramisu
Mascarpone, coffee syrup and ladyfinger biscuit
14€
Artisan Ice Cream
1 ball € 3.50 - 2 balls € 7 - 3 balls € 10
Chocolate – Vanilla – Salted Caramel – Coffee – Lemon – Strawberry – Passion Fruit – Thyme