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Starters

Cod

Squeezed cod fish loin in grvlax way – citrus – fresh herbs – young carrot
             with anise star – carrot top crumble

Foie gras (extra of 5€ at menu)

Panfried duck foie gras – rhubarb variation – crisp

Veal

Veal tataki marinated in thaï way – crunchy and cooked vegetables –
             Provence scents waffle

Prawn

Prawns coated with oconut breadcrumb  – mango and sweet pepper tartar –
             Caribbean vinaigrette

Main Courses

Monkfish

Monkfish piece roasted with butter – courgette tartar – guacamole – 
             squid ink vinaigrette

Hake

Filet slowly cooked with olive oil – bulgur/quinoa/mango taboulé –
             pineapple vinaigrette – lemongrass gel

Poultry 

Roasted farm poultry suprem – tapenade(mashed black olive/garlic) –  
             aubergine/eggplant – gravy

Beef 

Grilled beef filet – basil/garlic/lemon butter – potatoes cooked in paprika
             butter – chips
       

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 confit
             of seasonal fruit

Cow

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

Desserts

Chocolate-Strawberry

White chocolate tartlet – basil – strawberry – strawberry sorbet –
             balsamic reduction

Peach-Verbena

Peach with verbena – shortbread biscuit – vanilla whipped cream –
             bush peach sorbet

Apricot-Rosemary

Apricot light mouss –lmon dacquoise biscuit – rosemary crisp –
             apricot/rosemary sorbet

The Freshness

Assortment of home made sorbet – crisp almond biscuit

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