| Le Menu du Carillon 44 € |
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Sardine filets marinated in pickle way, seasonal vegetables, dill whipped cream, curcuma/turmeric focaccia Or Saddle of rabbit stuffed with black olive, served cold on spelt taboulé, sweet garlic crisp ~*~*~ Veal back steak, acidulated aubergine roasted in oven, aubergine caviar (aubergine mouss with garlic), gravy sauce, Provence herbs breadstick Or Sea bass filet from Mediterranean sea, poichichade (chickpea mouss with garlic), chickpeas fricassee, grilled lettuce heart, orange vinaigrette ~*~*~ Strawberry: anise shortbread biscuit, strawberry cream, fresh strawberries, sauce, acidulated gel, olive oil sorbet Or Freshness: assortment of home made sorbets with a crisp almond biscuit Or Cheese: The goat cheeses from Provence, home made black cherry jam |
| Le Menu du Moulin 56 € |
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Breaded prawns with savory, courgette tartar flavoured with roquette pistou, shellfish vinaigrette Or Tuna tataki with soya, green asparagus variation, strawberry crisp ~*~*~ Monkfish slowly cooked in a fennel butter, mashed peas, parsley coulis, peas meringue Or Roasted beef filet with sage butter, mashed potatoes, beetroot pickles, meat juice ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 / 19h15 to 20h30 |
| La Carte | |
|---|---|
Starters |
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| * Pan fried duck foie gras, strawberry-basil tartar, poppy seed brioche toast | 23€ |
| * Sardine filets marinated in pickle way, seasonal vegetables, dill whipped cream, curcuma/turmeric focaccia |
16€ |
| * Breaded prawns with savory, courgette tartar flavoured with roquette pistou, shellfish vinaigrette |
20€ |
| * Saddle of rabbit stuffed with black olive, served cold on spelt taboulé, sweet garlic crisp | 16€ |
| * Tuna tataki with soya, green asparagus variation, strawberry crisp | 20€ |
Main courses |
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| * Sea bass filet from Mediterranean sea, poichichade (chickpea mouss with garlic), chickpeas fricassee, grilled lettuce heart, orange vinaigrette |
25€ |
| * Veal back steak, acidulated aubergine roasted in oven, aubergine caviar (aubergine mouss with garlic), gravy, Provence herbs breadstick |
25€ |
| * Monkfish slowly cooked in a fennel butter, mashed peas, parsley coulis, peas meringue | 30€ |
| * Roasted beef filet with sage butter, mashed potatoes, beetroot pickles, meat juice | 30€ |
| * Langoustines roasted with smoked butter, roasted green asparagus with parmesan, dried black olives crumbs |
34€ |
| * Lamb filet roasted with garlic, panisse (chickpea flour cake), crunchy courgette with basil, garlic gravy sauce |
34€ |
Cheeses from Lou Canesteou of Romain Dumond at Vaison La Romaine and selected by Josiane Déal (MOF Cheesemaker) |
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| * The goat cheeses from Provence, home made black cherry jam | 11€ |
| * Assortment of matured french cow cheeses, salad with grilled almonds | 14€ |
Desserts |
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| * Strawberry: anise shortbread biscuit, strawberry cream, fresh strawberries, sauce, acidulated gel, olive oil sorbet |
12€ |
| * Chocolate: cocoa bean crispy biscuit, chocolate-licorice cream, cocoa sorbet | 14€ |
| * Exotic: crisp biscuit, exotic fruits cream, pineapple lace slices, passion fruit sorbet, coriander-exotic sauce |
14€ |
| * Lemon: shortbread biscuit, lemon cream, Italian meringue, kalamansi sorbet | 14€ |
| * Freshness: assortment of home made sorbets with a crisp almond biscuit | 12€ |
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We work with fresh products and do a day cooking.
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