La Carte

Starters
* Ravioli of trout, seafood broth, vegetables julienne with curcuma 16€
* Home made foie gras terrine with raspberries, raspberry caramel, brioche toast 20€
* Thin tart of vegetables in pickles, guacamole, cecina (dried and smoked beef sausage),
   olive oil with Provence scents
16€
* Large prawns in tandoori breadcrumbs, beetroot variation, cocoa bean crisp 20€
* Tuna gravlax carpaccio with balsamic and seeds, roquette salad, parmesan biscuit 18€

Main courses
* "Herdshire" beef back steak, madeira sauce, mashed potatoes with chopped black olives 24€
* Grilled mackerel filets, ceviche vinaigrette, cauliflower mousseline, roasted cauliflower tops 24€
* Pikeperch steak, squid ink risotto, seafood foam, garlic crumble 32€
* Lamb filet IGP Bourbonnais roasted with butter, houmous with curry, grilled sesame sauce 34€
* Red label veal filet mignon pan-fry, braised fennel, maize puree, cooking juice 29€
* John Dory filets with chorizo bellota powder, pan-fried spring vegetables, 
   olive oil from le Moulin des Jeannons
29€

Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine)
 
* The goat cheeses from Provence, home made gingerine jam with sweet spices 08€
*  Assortment of matured french cow cheeses, salad with grilled almonds 10€

Desserts
Raspberry: shortbraed biscuit, tarragon-lime cream, raspberies, marshmallow, 
  raspberry sauce and sorbet
11€
* Pineapple: roasted pineapple in oven, crisp biscuit fill with pineaplle cream flavoured
  with Espelette red sweet pepper, exotic sauce and pineapple sorbet
13€
Lemon: lemon tart, lime confit, lemon cream, meringue and sudachi citrus sorbet 13€
* Chocolate: crisp tuile, light black chocolate cream, smoked tea-creme brulee heart,
  chocolate crumble and cocoa sorbet
13€
* Freshness: assortment of home made sorbets with a crisp almond biscuit 10€

 

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


Prices including all taxes


From 2020, dogs won't be accepted in the restaurant anymore. Thanks for your understanding