The menus of Le Figuier de Saint-Esprits – EN2020-06-22T16:36:16+00:00


(except on bank holidays)
Starter and dessert or
main course and dessert 42 €
Starter and main course 48 €
Starter, main course and dessert 55 €


Fine chickpea tart with oriental flavours
Chickpea hummus, vegetables pickles with coriander seeds


Red mullet cooked with “teppan yaki”
Eggplant confit with fresh herbs, horseradish yogurt cream

Main courses

Catch of the day with seaweed butter
Colored zucchini, local broccoli, yellow beetroot
“Bagna Cauda” sauce


Pan-fried duck foie gras
Melon and baby spinach,
Banyuls sweet and sour sauce

The desserts

White chocolate bar and fresh red fruits
Creamy red fruits, ivory mint ganache, thyme flower meringue,
Mint and lime gel, white chocolate ice cream


Cherry blossom noodles
Cooked in coconut milk, fresh and candied cherries, citrus tuile and cherry sorbet

Drinks formula : 13 €

Proposed by our Maître d’Hôtel Alexandre Crégniot
• 1 glass of wine
Côtes de Provence white, red or rosé
• 1/2 bottle of water
• Coffee

Extra glass of wine
in the formula: 8 €

Book a table




Half steamed wild “Obsiblue” shrimps
Marinated withEsêlette pepper and fresh garlic, zucchini stuffed with avocado and basil,
olive paste and chilli oil vinaigrette


Variation around the tomato
with supplement: Neuvic caviar nano Osciètre(10g) + 25
Old fashioned tomato condiment, peas, beans and spring onions
Cherry tomatoes, burrata di buffala, crispy quinoa and peanuts,
smoked tomato vinaigrette

Main courses

Catch of the day
Colored zucchini, local broccoli, yellow beetroot,”Bagna Cauda” sauce


Beef tenderloin & Nori
with supplement: Neuvic caviar nano Osciètre(10g) + 25
Sea knife in parsley, chanterelles, shallot confit with Xeres vinegar,
local zucchini tian, beef sauce with sesame

The desserts

Apricot from the Orchard
Breton shortbread with pistachio and apricot compote, confit in olive oil and pistachio,
ivory and apricot ganache, verbena, citrus crunch,
pistachio ice cream


Chocolate & Mango (Roasted beans at the Duplanteur Manufacture)
Sierra Leone organic chocolate cream with Tonka bean,
white chocolate ganache, fresh mango marinated in sweet spices,
mango caviar, milk foam with Tahitian vanilla,
dark chocolate ice cream and mango sorbet

Assortment of sweets

from Figuier de Saint-Esprit

Book a table



Let yourself be surprised

a 8-courses menu

Served only to all guests at the table


Our Maître d’Hôtel, Alexandre Crégniot,
proposes a blind wine pairing
with each course

Book a table

Our meats originated from France – Prices include taxes
Allergen-sensitive person must tell it when ordering


The gourmet restaurant Le Figuier de Saint-Esprit reflects the story of a creative cuisine started by Christian Morisset

The essentials

You just have to sample the key offerings of this exceptional gastronomic restaurant.

The menus

The gourmet cuisine is imbued with the charms of our marvellous region, and provides unique refinement and an entirely delightful experience.

A la carte

Le Figuier is first and foremost the creations of a demanding and rigorous chef who, every day, lives up to his Michelin star.

The wine cellar

The restaurant offers an exceptional variety of fine wines, carefully selected to magnificently accompany your meal.