Starter and dessert or main course and dessert 42€ – Starter and main course 48€ – Starter, main course and dessert 55€

Crisp cod brandade & red mullet cooked in Teppan yaki

zucchini tagliatelle and cuttlefish papardelles

– ou –

Bavarois of green asparagus

saladine of young early vegetables, artichoke, cebette, beans, peas, radish, carrot, asparagus crispy focaccia with cherry tomatoes and aioli

Catch of the day with a seasonal garnish

– ou –

Veal chest confit and stuffed with vegetables from the sun

crispy Taragna polenta, lemon purée, candied fennel and tangy condiments, veal jus with sweet onions

Rice pudding perfumed with vanilla from Tahiti and strawberries “Clery” from Carpentras

peanut tile and yoghurt ice cream

– ou –

Organic chocolate from Equatoria 78% Cocoa Grand Cru Manufactor « Duplanteur from Grasse »

Chocolate mousse and biscuit, orange jelly

Proposed by our Head Sommelier Nicolas Vieilleville

Non-modifiable – 1 glass of wine

Château La Mascaronne

Côtes de Provence White, red, or rosé

Half a bottle of mineral water

Coffee, tea or infusion

Additional glass of wine with the formula: 8€

Steamed “Obsiblue” shrimps from New Caledonia,

shrimp tartar cannelloni with tangy daikon, avocado, piquillos
red meat radish carpaccio, haddock cream

– ou –

Gard green and white asparagus duo served warm

poached farm egg with foie gras and morels on his toast of black bread, cream of morels hock of veal shank with fresh vegetables, Veal jus vinaigrette

The catch of the day with its seasonal garnishing

– ou –

Roasted Simmental beef ribsteak

Flaky pastry with celeriac, artichok and wild mushrooms, confit shallot Beef tartare with parmesan cream maniguette pepper sauce

Strawberries “Clery” of Carpentras

creamy basil, light cream mascarpone with vanilla from Tahiti, opaline with Espelette peppers, strawberry sorbet and basil oil

– ou –

Declined around local lemon

Bergamot sorbet

– ou –

Organic chocolate from Equatoria 78% Cocoa Grand Cru Manufactor « Duplanteur from Grasse »

– ou –

Daily choice of ice creams or sorbets

Nicolas Vieilleville
Our Head Sommelier offers a selection of wines served in a glass to accompany your dishes

Served uniquely to all the guests sitting at the same table

Amuse bouche

Steamed “Obsiblue” shrimps from New Caledonia,

shrimp tartar cannelloni with tangy daikon, avocado, piquillos red meat radish carpaccio, haddock cream

Mediterranean bass cooked in a “Teppanyaki”

socca pancake asparagus, peas and morels creamy morel sauce

Roasted fillet and veal chest confit and stuffed with vegetables from the sun

crispy Taragna polenta, lemon purée, candied fennel and tangy condiments, veal jus with sweet onions

Cheeses from the farm « Monteiro » in Peymeinade

Fresh goat cheese with raw milk, mascarpone with a bagnette jelly with black olives, goat cheese matured with raw milk, pomegranate chutney, red onions and strawberries

Strawberries “Clery” of Carpentras

creamy basil, light cream mascarpone with vanilla from Tahiti, opaline with Espelette peppers, strawberry sorbet and basil oil

Selection of sweets

from le Figuier de Saint-Esprit

Our Head Sommelier proposes a perfect combination of dishes and wines.