Menus

Starters

Tuna

Tuna tartar flavoured with sesame – confit leek with citrus in maki way –
             crunchy vegetables shavings

Foie gras (extra of 5€ at menu)

Panfried duck foie gras – beetroot variation – toast

Duck

Home smoked duck breast carpaccio – artichoke caviar with pastis –
             artichoke "barigoule" – socca

Prawn

Prawns coated with thyme breadcrumbs  – lemon and fennel condiment –
             shellfish vinaigrette

Main Courses

John Dory

Filet in sticks roasted with butter – local green asparagus – mayonnaise – 
             capers and garlic – parmesan crisp

Gilthead Sea Bream

Filet – slowly cooked with olive oil – orange vinaigrette with sweet paprika – peas  –
             cucumber pickles

Veal 

Seared veal back steak – mashed "sand" carrot – honey – tarragon sauce –
             broad bean

Beef 

The roasted filet with thyme butter – mashed potatoes with chive – courgette tartar
       

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

Caramelia chocolate tartlet – basil – strawberry – cocoa sorbet

Exotic

Passion fruit and mango mouss – coconut espuma –
             passion fruit sorbet

Lemon

Shortbread biscuit – lemon cream – meringue – lime confit –
             kalamansi sorbet

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