M E N U S. collection. dégustation. 5 COURSE A LA CARTE MENU Starter, entremet, main dish, iced cheese, & dessert. vegetable.

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1 «I invite you to try this authentic regional cuisine drawn from a rich culinary tradition and with particular attention paid to the integrity of the ingredients. A cuisine made in Europe, with heart.» Julien ALLANO Chef de Cuisine FAIT MAISON

2 M E N U S SPRING MENU collection 7 courses for the whole party 145 euros dégustation 5 COURSE A LA CARTE MENU Starter, entremet, main dish, iced cheese, & dessert or a cheese platter by J. DEAL, «Meilleur Ouvrier de France» («Awarded Best Craftsman») for a 19 euros extra 75 euros vegetable 4 COURSE VEGETABLE MENU A selection of our tasting menu Starter & main dish marked, iced cheese & dessert A 10 euros extra will be charged for change on any dish ephemeral 59 euros 3 COURSE MENU, ACCORDING TO THE CHEF MARKET At lunch from Wednesday to Saturday only 39 euros a touch of childhood FOR CHILDREN YOUNGER THAN 12 Starter, main dish, dessert and drink (chef s choice) 35 euros Prices per person, drinks not included. Taxes & service are included.

3 collection menu 7 COURSES SPRING MENU : 145 EUROS Menu for the whole party SPRING TIME Morel brew, parmesan shortbread MONONCHROMIC GREEN Ponzu peas VEGETABLE IODINE Broccoli, caviar and asparagus MEDITERRANEAN CARABINERO SHRIMP Redmeat radish and mint COMPTE DE PROVENCE LAMB A taste of my childood FROMAGE Cheese platter, by Josiane DEAL, «Meilleur Ouvrier de France» THE ESSENCE OF SPRING Rhubarb, Burbon vanilla ice cream FOOD & WINE PAIRING BY OUR SOMMELIER A selection of four glasses of wine 39 Mineral water and coffee are not included A selection of three glasses of wine 29 Mineral water and coffee are not included

4 dégustation menu A LA CARTE MENU IN 5 COURSES: 75 EUROS Starter, entremet, main dish, iced cheese & dessert Starters : MONSIEUR GUILLERMONT S ASPARAGUS Cooked and raw, served with Maltese sauce FOIE GRAS FROM GERS Served cold and warm with rhubarb and ginger MACKEREL Marinated and grilled, served with grapefruit, and Timut pepper à la carte 26 euros 28 euros 26 euros Vegetable entremets : From this week's harvest Main course : CAULIFLOWER 38 euros Poached and fried, with curry, almonds and grape BEEF Aged for six weeks, tarragon, colonata HAKE Cooked at the right temperature, lime and ginger broth 42 euros 44 euros

5 à la carte Cheese : CREAM CHEESE ICE-CREAM & black olives Or a cheese platter by J. DEAL, «Meilleur Ouvrier de France» (Awarded Best Craftsman) for a 19 euros extra 17 euros Desserts : STRAWBERRY VACHERIN Yellow wine and tea juice cream CHOCOLATE AND FINE TONKA SHEETS Creamy Tonka and lemon sorbet RUM BABA Caribbean rum, locally apple ice-cream e vegetable menu 16 euros 16 euros 16 euros 4 COURSES VEGETABLE MENU: 59 EUROS A selection from our tasting menu. Starter & main dish marked with, iced cheese, pre-dessert & dessert FOOD & WINE PAIRING BY OUR SOMMELIER «Découverte» in 3 courses : 29 A selection of three glasses of wine Mineral water and coffee are not included

6 products & partners Truffle producer : Gilles AYME, Domaine de Bramarel - GRIGNAN Frédérique JEAN, Domaine de Rosa Alba VISAN (26) Fish: TOUTE LA MAREE, Wholesale fish merchant - AVIGNON (84) Poulterers : M. DURAND, Pigeons from the Lance Mountain - LA ROCHE ST SECRET (26) M. BERANGER, Quails - MONTOISON (26) M. EDMONT, Poultry & guinea fowl from the Drôme - PORTES EN VALDAINE (26) DUCK & FOIE GRAS : IGP from South West of France Greengrocers : M. Pierre Loïc LE THERIZIEN M. TARDIEU, Pommes délicatesses potatoes - MALISSARD (26) M. RAILLON, Aromatic herbs and plants, quality vegetables - ST VINCENT LA COMMANDERIE (26) M. DARNAT, Carrots - CLAVEYSON (26) M. BATERNEL, Butternut - MONTMEYRAN (26) M. TOULOUNET, Pear - BOURG LES VALENCE (26) M. GUITTON, White asparagus - CHAMARET (26) M. GUILLERMOND, Green asparagus - THODURE (38) LES SANCHETTES, Celeriac - MONTMEYRAN (26) Cheesemakers : Josiane DEAL, Meilleur Ouvrier de France - VAISON LA ROMAINE (84) Marie-Jo VERJAT, Ferme des Caprines - GRIGNAN Our chocolate : Made by the CLUIZEL manufactory DAMVILLE (27) the last independent French familyowned company making chocolate directly out of coco bean, with only pure cacao butter & Bourbon vanilla pods. No added aroma or soy. Our bread : Julien ALLANO collaborates with the bakers Pains & Petit Four from Saint André de la Roche in the making of our breads. They use special Organic Type 110 wheat flour and natural yeast. Our olive oil : VIGNOLIS, Black olives & Nyons Olive Oil AOP - NYONS (26) Hazelnuts : M. NOE, Azienda Papa dei Boschi, Piedmont hazelnut IGP - LEQUIO BERRIA PIEMONT ALL OUR DISHES ARE LIKELY CONTAIN THE FOLLOWING ALLERGENS : Cereals containing gluten (eg. Wheat, rye, barley...) Crustaceans and shellfish products Eggs and egg products Fish and fish products Peanuts and peanut-based products Soy and soy-based products Milk and milk-based products (including the lactose) Nuts (eg. Almonds, hazelnuts, walnuts...) Celery and celery-based products Mustard and based product Sesame seeds and sesame-based products Sulphur dioxide and sulphites (a certain amount) Lupine and lupine-based products Molluscs and shellfish-based products Most of our produces come from local producers whose names can be found in but are not limited to the the list above as they may change according to the season and the weather. Our meat are of EU origin. Taxes & service are included