Our chef Olivier Bouzon offers you a varied menu composed with high quality and seasonal product.

The Midi Menu

Carpaccio of Charolais Beef, Soya and White Radish……………………….12€

Cold Almond soup, Seasonal fruits, Kadaïf Tuna……………………………..12€

Roasted hake back, Coconut of Mollans and Shellfish with Pistou……………………………..21€

Half shell marinated and then grilled, Green beans with parsley, short acidic juice……21€

Plate of aged Cheeses chosen by René PELLEGRINI ……………12€

Pastries by Johan TRIART (one choice…………………………………11€

The lunch Menus

The starter and main course are to be chosen from the menu.

The glasse of wine which is included in the menu is offered according to a selection of the wines of the moment.

Starter + Main course or Main course + dessert……….23€

Starter + Main course + dessert……….29€

Starter + Main course or Main course + dessert and one glass of wine and one coffee………26€

Starter + Main course + dessert + one glass of wine + one dessert……….32€

The Evening Menu

Small grey snails with garlic and parsley in a crispy shell, Butternut cream soup………………………………………………24€

Carpaccio of Monkfish marinated in Coconut and Lime milk, Broccoli in Smoked Oil………………………………………..23€

Pan-fried Duck Foie Gras Escalopes, Apple and Quince Marmalade, Crumble and Vinegar Reduction…………….25€

Risotto of Einkorn with Ceps, Caramelized onion and Rocket leaves…………………………………………………………………24€

Snacked Gambas, Fennel Declination, Orange and Carrot Emulsion………………………………………………………………………35€

Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce …………………………………………….36€

Sweetbreads roasted, Tender celeriac, sour chutney of exotic fruits………………………………………………………………………37€

Rack of Lamb smoked with Thyme, Provencal Bohemian of Eggplants, crispy Panisse with Sweet Garlic   ………….38€

Plate of aged Cheeses chosen by René PELLEGRINI……….12€

Pastries by Johan TRIART ………………………………………….11€

The Inspiration Menu

44 €

Appetizer

Risotto of Einkorn with Ceps, Caramelized onion and Rocket leaves

Snacked Gambas, Fennel Declination, Orange and Carrot Emulsion

Plate of aged Cheeses by René Pellegrini

or

French pastry by Johan TRIART
(EUGENIE – L’Isle sur la Sorgue)
(one choice of dessert)

The Découverte Menu

56 €

Appetizer

Small grey snails with garlic and parsley in a crispy shell, Butternut cream soup

Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce

Or

Sweetbreads roasted, Tender celeriac, sour chutney of exotic fruits

Plate of aged Cheeses by René Pellegrini

French pastry by Johan TRIART (one choice of dessert)

The Dégustation Menu

69 €

Appetizer

Pan-fried Duck Foie Gras Escalopes, Apple and Quince Marmalade, Crumble and Vinegar Reduction

Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce

Rack of Lamb smoked with Thyme, Provencal Bohemian of Eggplants, crispy Panisse with Sweet Garlic

Plate of aged Cheeses by René Pellegrini

French pastry by Johan TRIART

+33 (4) 90 38 10 52

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