Menus

Starters

Prawn

Prawn ravioli with vegetables – vegetable stock with miso – shellfish foam

Foie gras (extra of 5€ at menu)

Panfried duck foie gras – beetroot variation – toast

Salmon

Thinly sliced gravlax salmon – bloody orange vinaigrette – aromatic herbs salad –
             brioche seeds toast

Chicken

The filet served cold – black olive – spring vegetable tartlet – young green leaves

Main Courses

Monkfish

Sliced and roasted – local spelt risotto from Sault village – chorizo Iberico Bellota
             powder – shellfish foam

Sea Bass

Filet – slowly cooked with olive oil – leek cream – asparagus – parmesan crumble –
             red onion pickles

Calf’s Sweetbread (extra of 5€ at menu)

Crispy and melting – black celeriac mosseline – crushed hazelnuts – lamb’s lettuce –
             madeira sauce – grated cauliflower

Beef 

The roasted filet with sage butter – mashed potatoes - grilled eryngii mushrooms
             and shimeji with cooking butter

Cheeses

from Romain Dumond - Lou Canesteou at Vaison La Romaine

- selected by Josiane Déal (MOF Fromager-Affineur)

Goat 

A selection of goat cheeses from Provence – home made quince jelly

Cow

A selection of matured cow cheeses – green salad with grilled almonds

Desserts

Chocolate

Milky chocolate mouss – mandarin – black-red fruit tea espuma – mandarine sorbet

Exotic

Passion fruit caramelized marshmallow – pineapple gaspacho flavoured
             with amber rum – coconut sorbet

Apple

Vanilla cream millefeuille – acidulated apple – salted butter caramel ice cream

La Fraîcheur

L’assortiment des sorbets maison – tuile croustillante aux amandes

Prices including all taxes

We work with fresh products and do a day cooking.
A dish could be lacking
Thanks for your understanding 

Opening hours:

12h15 to 13h15 /19h15 to 20h15

Pets are not allowed in the restaurant. Thanks for your understanding