Tuna
Or
The Ardèche Trout
In tartar
Pearly, cooked at low temperature, beetroot carpaccio and fresh goat cheese
The Hake
Or
The Lamb
Roll with black olive tapenade, diced fennel, Taggiasca olives, pine nuts and fennel jam
Confit then shredded, rich lamb jus in the style of a navarin, white onion and almond condiment
Cheese
Or
The Provençal Hole
Assortments from the Lorgues Cheese Factory
Local liqueur and artisanal sorbet
The Brownie
Or
The Fig
Praline ganache, roasted walnuts and pecans
In a tartlet, fig jam and fresh local figs, mascarpone mousse with Madagascar vanilla