| Le Menu du Carillon 44 € |
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Snail ravioles with spinash and grilled hazelnuts, parsley-wasabi cream Or Butternut squash and chestnut soup, quail egg, home smoked lard foam ~*~*~ Guinea fowl supreme stuffed with an anchovy-onion jam, red kuri squash Or Pollack filet, bellota chorizo powder, coco bean fricassee, shellfish creamy sauce ~*~*~ Pear: genoa bread biscuit, ivory light cream with tonka bean, poached pear, pear 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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Deep-fried prawns coated with nutmeg, chard crumble, blackcurrant grout Or Home made smoked salmon, thinly sliced, mango tartar with balsamic vinegar, cuttlefish ink focaccia ~*~*~ Braised monkfish, celeriac puree with charcoal, panfried cubes, mandarin jelly, lime zest Or Grilled beef filet, mashed potatoes flavoured with allspice, grapes ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 / 19h15 to 20h30 |
| La Carte | |
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Starters |
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| * Home made foie gras terrine, roasted apple chutney, apple-cinnamon jelly, buckwheat toast | 23€ |
| * Deep-fried prawns coated with nutmeg, chard crumble, blackcurrant grout | 20€ |
| * Home made smoked salmon, thinly sliced, mango tartar with balsamic vinegar, cuttlefish ink focaccia |
20€ |
| * Butternut squash and chestnut soup, quail egg, home smoked lard foam | 16€ |
| * Snail ravioles with spinash and grilled hazelnuts, parsley-wasabi cream | 16€ |
Main courses |
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| * Roasted wildboar filet mignon, panfried black salsify-cep-chestnut, madeira sauce | 33€ |
| * Roasted scallops with smoked butter, chicken-curry juice, local spelt risotto, lace biscuit | 34€ |
| * Pollack filet, bellota chorizo powder, coco bean fricassee, shellfish creamy sauce | 25€ |
| * Grilled beef filet, mashed potatoes flavoured with allspice, grapes | 30€ |
| * Braised monkfish, celeriac puree with charcoal, panfried cubes, mandarin jelly, lime zest | 30€ |
| * Guinea fowl supreme stuffed with an anchovy-onion jam, red kuri squash | 25€ |
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 quince past flavoured with citrus | 11€ |
| * Assortment of matured french cow cheeses, salad with grilled almonds | 14€ |
Desserts |
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| * Pear: genoa bread biscuit, ivory light cream with tonka bean, poached pear, pear sorbet | 12€ |
| * Chocolate: chocolat biscuit, alunga choclate mouss, amarena cherries, chocolate crumble, ivory chocolate ice cream |
14€ |
| * Citrus: shortbread biscuit, lemon cream, tender meringue, lemon jelly sauce, kalamansi sorbet | 14€ |
| * Chestnut: soft biscuit, chestnut cream, crisp, blueberry 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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