From the treasures of our orchards Tothe secrets of the Mediterranean. En apesanteur.

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Amber Jones
5 years ago
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1 From the treasures of our chards Tothe secrets of the Mediterranean Pistou soup, Beans, garlic, basil 33 Caviar Osciètre, crustacean veil, Puck of pigs the Mont Ventoux 95 Back half-salt cod Velvet chickpeas the sault Freshness of sour apple 55 Provencal snails, Jerusalem artichoke fondu and chips Cloud parsley 38 En apesanteur. Bourride de Mediterranean in two services. fennel fondant. Monkfish tail fillet in a chestnut leaf. 48 Mediterranean tuna filet, Grated bottarga, roasted and fondue carrots of Goult, in a fresh ciander salad in the field 36 The Isle-sur-la-Sgue rainbow trout with almonds, Liol-du-Comtat turnip fries smothered in a golden salt crust Hseradish, lemon, 42 Gamberi Rossi cooked with beeswax from our hives, Gnocchi of lamb's feet glazed with the juice heads, Lace of squid ink powder savy 65

2 Filet of duck, Leg of lamb of Provence Sweetbreads, Beef tongue pigs of the Ventoux Theleg of lamb Provençal cooked in its hot sand of arid garrigue, Whitebeans in their juice with thyme (Minimum 2 people) 70 /pers Dried fruits breaded sweetbreads, Zestand lemon flesh, Purpleartichokes in barigoule 65 Braised Ventoux pk cheek, Green tomatoes, dried grapes with Malted flavs, Risotto of small spelled, wild spinach. 48 Tongue of uncle charles glazed beef, Chutney and quince pickles autumnal Picking with the flavs of the undergrowth 44 Royal pigeon in salmi Sweetness of celeri a cardamone Filet and thigh in tartare 95

3 Provence and its regions. Our selection of fresh and matured cheeses, Goat, cow and sheep. Autumnal sweets 30 Net price End of meal treats F chocolate lovers Choco-coco-curry. Illusion, Almonds, saffron, lemon French toast. Mont Ventoux perfect ice with rum, red fruit of autumn. Hot soufflé mead ice cream with lavender honey

4 Provençale igins candy trolley. Gourmet tasting in the heart tasting in the heart "Only Vegetables & Fish" The surprise to open your appetite. Truth, Purity, Emotion Pistou soup, Bean, garlic, basil Back half-salt cod Velvet chickpeas the sault Freshness of sour apple Frozen absinthe shot from the Alpes de Haute-Provence Bourride de Mediterranean in two services. fennel fondant. Monkfish tail fillet in a chestnut leaf. The Isle-sur-la-Sgue rainbow trout with almonds, Liol-du-Comtat turnip fries smothered in a golden salt crust Hseradish, lemon, Mont Ventoux Perfect ice with rum Red fruit of autumn 4 courses 80 Net price We recommend this menu f the entire table

5 Through the markets of Provence, Accding to the seasons The surprise to open your appetite. Truth, Purity, Emotion Pistou soup, Bean, garlic, basil Provencal snails, Jerusalem artichoke fondu and chips Cloud parsley.the Isle-sur-la-Sgue rainbow trout with almonds, Liol-du-Comtatturnip fries smothered in a golden salt crust Hseradish, lemon, Frozen absinthe shot from the Alpes de Haute-Provence The leg of lamb Provençal cooked in its hot sand of arid Garrigue, White beans in their juice with thyme (Minimum 2 people) Braised Ventoux pk cheek, Green tomatoes, dried grapes with Malted flavs, Risotto of small spelled, wild spinach. F chocolate lovers Choco-coco-curry

6 5 courses 120 Net price We recommend this menu f the entire table Menu Signature 100% Provence. Xavier Mathieu The surprise to open your appetite. Truth, Purity, Emotion Unlikely and obvious, Caviar Osciètre, crustacean veil, pigs of the Mont Ventoux Back half-salt cod Velvet chickpeas the sault Freshness of sour apple Provencal snails, Jerusalem artichoke fondu and chips Cloud parsley The Isle-sur-la-Sgue rainbow trout with almonds, Hseradish, lemon, Liol-du-Comtat turnip fries smothered in a golden salt crust Gamberi Rossi cooked with beeswax from our hives, Gnocchi of lamb's feet glazed with the juice heads, lace of squid ink powder savy Frozen absinthe shot from the Alpes de Haute-Provence Theleg of lamb Provençal cooked in itshot sand of arid garrigue, Whitein their juice with thyme (Minimum 2 people) Dried fruits breaded sweetbreads, Zestand lemon flesh, purple artichokes in barigoule Tongue of uncle charles glazed beef, Chutney and quince pickles autumnal Picking with the flavs of the undergrowth Our selection of fresh and matured cheeses, goat, cow and sheep. Hot soufflé mead

7 ice cream with lavender honey 11courses 170 Net price - We recommend this menu f the entire table

Soup of the pesto, beans, garlic and basil. 38 uros. Royal crab s aspic,squash with mustard, Quenelle with dill and lemon. 48 uros

Treasures of our orchards, In the secrets of the Mediterranean Sea. Soup of the pesto, beans, garlic and basil. 38 uros Royal crab s aspic,squash with mustard, Quenelle with dill and lemon. 48 uros Gamberi