«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
M E N U S TRUFFLE MENU truffle 5 course for the whole party 145 euros 7 course for the whole party 175 euros dégustation 5 COURSE A LA CARTE MENU Starter, vegetable entremets, main dish, iced cheese, pre-dessert & dessert or a cheese platter by J. DEAL, «Meilleur Ouvrier de France» («Awarded Best Craftsman») for a 10 euros extra 75 euros vegetable 4 COURSE VEGETABLE MENU A selection of our tasting menu Starter & main dish marked, iced cheese, pre-dessert & dessert A 10 euros extra will be charged for change on any dish ephemeral 3 COURSE MENU, ACCORDING TO THE CHEF MARKET At lunch from Thursday to Saturday only a touch of childhood FOR CHILDREN YOUNGER THAN 12 Starter, main dish, dessert and drink (chef s choice) 59 euros 39 euros 35 euros Prices per person, drinks not included. Taxes & service are included. The gastronomic restaurant is open at lunch from Thursday to Sunday and at dinner from Tuesday to Sunday.
truffle menu 5 OR 7 COURSE TRUFFLE MENU: 145 euros or 175 euros Menu for the whole party TRUFFLE TIME Truffled broth, parmesan hortbread FROM MONTMEYRAN TO GRIGNAN Celery leaves, green apples, truffle THREE FEET UNDER * Cooked & raw salsifis, coffee, truffle WINTER QUEENS * Scallop, truffles, parnship, white chocolate TWO PIGEONS Medium rare filet, preserved leg, pastry shell FROMAGE Cheese platter, by Josiane DEAL, «Meilleur Ouvrier de France» GRIGNAN TRUFFLE Trompe-l oeil style, hazelnut macarone Winter Truffle «Tuber melanosporum» In 5 course: without course with * 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
dégustation menu A LA CARTE MENU IN 5 COURSES: 75 EUROS Starter, vegetable entremets, main dish, iced cheese, pre-dessert & dessert Starters : CACHOFLE Articoke flower, cream, mint, and lemon à la carte 26 euros FOIE GRAS FROM GERS Grilled over the flame and served with green apples, walnuts, and ginger MACKEREL Marinated and grilled, served with grapefruit, and Timut pepper 28 euros 26 euros Vegetable entremets : From this week's harvest Main course : SOILS OF DRÔME Season vegetables, lemon zest, chickpea Flatbread LAPALUD S RABBIT A la royale, in the style of Senator Couteaux and Antonin Carême RED MULLET Cooked on the skin, served with bouillabaisse and smoked garlic 38 euros 42 euros 44 euros
à la carte Cheese : SAINT-MARCELLIN Cream cheese ice-cream & black olives Or a cheese platter by J. DEAL, «Meilleur Ouvrier de France» (Awarded Best Craftsman) for a 10 euros extra 17 euros Desserts : The pre-dessert is this month s special HAZELNUTS AND PEARS making conversation for food lovers 16 euros CAFE CHOCOLATE as a textural variation 16 euros RUM BABA Caribbean rum, locally quince ice-cream e vegetable menu 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
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