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Oyster from the Thau Pond - au vert

HUITRE DE L'ÉTANG DE THAU - au vert

This dish features fresh oysters from the Thau pond, served with a rye brioche bread and large grain caviar. The 'au vert' preparation suggests a fresh, herbaceous element, likely involving green herbs or a green sauce. The combination of the oyster's salinity, the brioche's richness, and the caviar's briny pop creates a luxurious and balanced flavor profile.

Young Leek from the Garden - baked in crust

JEUNE POIREAU DU JARDIN - cuit en croûte

This dish features young, tender leeks from the garden, cooked in a crust made from spent grain (drêche). It is served with smoked cream and a hop vinaigrette. The dish combines the sweetness of the leeks with the savory crust and the unique flavors of smoked cream and hop vinaigrette, offering a complex and interesting taste experience.

Langoustines - raw and cooked

LLES LANGOUSTINES - crues et cuites

This dish features langoustines prepared in two ways: raw and cooked. It is served with red miso and rapeseed. The combination of raw and cooked langoustines offers a contrast in textures and flavors, while the miso and rapeseed add umami and nutty notes to the dish.

Red Tuna - raw

THON ROUGE - à cru

This dish features raw red tuna, served with basil and lentil cream. The raw tuna offers a delicate and fresh flavor, while the basil and lentil cream add herbaceous and earthy notes to the dish.

Cepes - pan-fried

EPES - poêlée

This dish features pan-fried cepes (porcini mushrooms), served with clams, celery, and poultry juice. The cepes offer an earthy and nutty flavor, while the clams add a briny element, and the celery and poultry juice contribute to a savory and aromatic profile.

Beetroot - like a dried apple

LA BETTERAVE - comme une pomme tapée

This dish features beetroot prepared in a similar way to a dried apple, likely involving a slow cooking or drying process to concentrate its flavors. It is served with smoked butter and fig juice. The dish combines the earthy sweetness of the beetroot with the smoky richness of the butter and the fruity sweetness of the fig juice.

Butternut Squash from Provence - cooked like

LA COURGE MUSQUÉE DE PROVENCE – cuite comme

This dish features butternut squash from Provence, cooked in a way that mimics meat, likely referring to a hearty and savory preparation. It is served with scallops of raw squash and a shiso vinaigrette. The dish combines the sweetness of the squash with the freshness of the raw squash and the herbaceous and tangy shiso vinaigrette.

Swiss Chard - Provençal style

LA BLETTE - à la provençale

This dish features Swiss chard prepared in the Provençal style, likely involving Mediterranean herbs, garlic, and olive oil. It is served with almond praline. The dish combines the earthy flavor of the Swiss chard with the sweet and nutty almond praline, creating a balanced and flavorful dish.

Potato - Dauphine

POMME DE TERRE - Dauphine

This dish features Dauphine potatoes, a classic French preparation involving mashed potatoes mixed with choux pastry and then deep-fried. It is served with white truffle from Piedmont. The dish combines the creamy and rich Dauphine potatoes with the earthy and aromatic white truffle, creating a luxurious and indulgent dish.

Blue Lobster - grilled

HOMARD BLEU - grillé

This dish features grilled blue lobster, known for its exceptional flavor and texture. It is served with a tomato seed sauce. The grilled lobster offers a sweet and succulent flavor, while the tomato seed sauce adds a tangy and slightly acidic element to the dish.

Veal Sweetbreads - browned

RIS DE VEAU - roussis

This dish features browned veal sweetbreads, known for their delicate and creamy texture. It is served with sizzling onions, a full-bodied juice, and smoked potato mousseline. The dish combines the richness of the sweetbreads with the savory onions and juice, and the smoky flavor of the potato mousseline.

Pigeon from Sarrians - roasted

LE PIGEON DE SARRIANS - rôti

This dish features roasted pigeon from Sarrians, a region known for its high-quality poultry. It is served with a green curry sauce. The roasted pigeon offers a rich and gamey flavor, while the green curry sauce adds a spicy and aromatic element to the dish.

Trout from Isle sur la Sorgue

LA TRUITE DE L'ISLE SUR LA SORGUE

This dish features trout from Isle sur la Sorgue, a town known for its clear and clean waters. It is prepared with olive oil and served with a modern Dugleré sauce. The trout offers a delicate and fresh flavor, while the Dugleré sauce, typically made with tomatoes, herbs, and white wine, adds a savory and aromatic element to the dish.

Slice of Large Turbot - grilled

DARNE DE GROS TURBOT - grillé

This dish features a grilled slice of large turbot, a highly prized fish known for its firm texture and delicate flavor. It is served with Bercy sauce, a classic French sauce made with white wine, shallots, and butter, and a millefeuille of Benedictine spinach, spring onions, and lemon hollandaise. The dish combines the delicate flavor of the turbot with the rich and savory sauces and the fresh vegetables.

Our Selection

NOTRE SÉLECTION

This is a selection of goat cheeses from the Alpilles region, matured on site. The price is 16€ per person. Goat cheese is known for its tangy and earthy flavor, and the Alpilles region is known for its high-quality goat cheeses.

Chocolate - hot and cold

CHOCOLAT - en chaud-froid

This dessert features chocolate prepared in both hot and cold elements, offering a contrast in textures and temperatures. It is served with celeriac, celery branch, yellow lemon, fruity olive oil, and Madagascar vanilla. The dish combines the rich and decadent chocolate with the earthy celeriac, the fresh celery, the tangy lemon, and the aromatic vanilla.

Fig - poached in spiced wine

LA FIGUE - pochée au vin d'épices

This dessert features a fig poached in spiced wine, likely involving a blend of warm and aromatic spices. It is served with cassis and mascarpone. The dish combines the sweetness of the fig with the spiced wine and the creamy mascarpone, creating a rich and flavorful dessert.

In Four Services

EN QUATRE SERVICES

This is a set menu option consisting of four courses. The price is 125€. Wine pairing is available for an additional 65€. There are also Classic and Prestige options available for 65€ and 150€ respectively.

€ 125

To Your Menu

À VOTRE MENU

This option allows you to add one or more additional dishes to your menu for 40€ per dish.

€ 40