Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

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1 The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Marinated Duck Foie Gras with Five Peppers, Small Fruit Chutney and Spice Bread Fine Slices of Bass Marinated in Spices and Lemon Juice, Cocktail of Lightly-smoked Salmon, Pink Grapefruit and Celery Pollack Fillet Steamed in Seaweed, Champagne Sauce with Shallots Saddle of Lamb, Marinated with Vegetables, Olive Oil and Herbs, Served with Cooking Juices Meringue Shell Filled with Winter Fruits, Candied Chestnut and Rum Duo of Roast Pineapple and Coconut Accompanied by a Baba and Espuma of Pina Colada For the hotel s guests, the Chef Proposes a different menu each day, based on this menu, to be reserved before am.

2 The Epicurean Menu 3 Dishes to be chosen Cheese Dessert 98 euros 3 Dishes to be chosen Dessert 88 euros Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Pan-Fried Lobster and Raviole, with Ginger and Preserved Lemon, Accompanied by Raw Vegetables on a Dainty Slice of Bread Scallops Cooked in the Shell with Aromatics and Fine Herbs Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic Marinated Fine cut of Venison, Fried in Butter Cooking Juices Combined with Oil, Pepper and Barberry Roast Wing of Young Pigeon and his Preserved Leg with Green and Black Olives Praline with Creamy Chocolate Rolls of Flour Free Biscuit, Raspberry, ange and Basil Ou Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice

3 The Great Cassagne Discovery Menu 4 Dishes to be chosen Cheese Dessert 105 euros Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Pan-Fried Lobster and Raviole, with Ginger and Preserved Lemon, Accompanied by Raw Vegetables on a Dainty Slice of Bread Scallops Cooked in the Shell with Aromatics and Fine Herbs Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic Marinated Fine cut of Venison, Fried in Butter Cooking Juices Combined with Oil, Pepper and Barberry Roast Wing of Young Pigeon and his Preserved Leg with Green and Black Olives Praline with Creamy Chocolate Rolls of Flour Free Biscuit, Raspberry, ange and Basil Ou Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice

4 Lunch Menu 42 euros 1 Plate and 1 Dessert to be Chosen à la Carte Children s Menu 23 euros Small first course, Fish or Meat with accompaniments, Dessert Vegetarian Dishes Seasonal Vegetables in a Crisp Case, Sprinkled with Basil Sauce and Balsamic Vinegar 26 Mixed Salad of Cooked and Raw Vegetables 21 Dainty Stuffed Vegetables 25 Puree of Potatoes with Preserved Lemon, Sprinkled with Aromatic Herbs 21 Creamy Vegetable Soup with Fresh Butter or Olive Oil 18

5 A la Carte First Course Marinated Duck Foie Gras with Five Peppers, Small Fruit Chutney and Spice Bread 37 Fine Slices of Bass Marinated in Spices and Lemon Juice, Cocktail of Lightly-smoked Salmon, Pink Grapefruit and Celery 34 Pan-Fried Lobster and Raviole, with Ginger and Preserved Lemon, Accompanied by Raw Vegetables on a Dainty Slice of Bread 34 Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes 36 Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic 32 Second Course of Fish, Meat and Poultry Pollack Fillet Steamed in Seaweed, Champagne Sauce with Shallots 34 Fillets of Sole, Floured and Fried in Butter with a Potato Puree and Preserved Lemon 48 Scallops Cooked in the Shell with Aromatics and Fine Herbs 39 Seasonal Vegetables in a Crust and a Half-Tail of Lobster Sprinkled with Basil Dressing and Balsamic Vinegar 36 Marinated Fine cut of Venison, Fried in Butter Cooking Juices Combined with Oil, Pepper and Barberry 36 Saddle of Lamb, Marinated with Vegetables, Olive Oil and Herbs, Served with Cooking Juices 38 Roast Wing of Young Pigeon and his Preserved Leg with Green and Black Olives 42 Crown of Lamb, Slice of Leg of Lamb with Rosemary, Stuffed Vegetables 44

6 A la Carte 21 euros Desserts 26 euros (To avoid you having to wait, May we suggest that you order your dessert at the beginning of the meal) Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice Meringue Shell filled with Winter Fruits, Candied Chestnut and Rum Duo of Roast Pineapple and Coconut Accompanied by a Baba and Espuma of Pina Colada Praline with Creamy Chocolate Rolls of Flour Free Biscuit, Raspberry, ange and Basil All our Beef Meat is from French igin Prices are All taxes included

7 450 Allée de Cassagne Le Pontet Avignon

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked