Our menus
Menu in 3 acts
Amuse Bouche
Starters
Seasonal Velouté
A cherished family recipe
or
Trout Gravlax
Trout sourced from the Meyer Fish Farm in Isle-sur-la-Sorgue
Main Course
Tasting Plate
A different dish each day, inspired by the seasons and the market.
Dessert
Dessert of the Day
A different dessert each day, inspired by the seasons and the market.
60 euros
Menu in 5 acts
Amuse Bouche
First Starter
Seb’s Foie Gras
A family recipe crafted with 1955 Rivesaltes.
Second Starter
Trout Gravlax
Trout sourced from the Meyer Fish Farm in Isle-sur-la-Sorgue
Interlude Dish Featuring Provençal Olives
Main Course
Tasting Plate
A different dish each day, guided by the seasons and the market.
Cheese
Cheese from Maison Janier
Dessert
Dessert of the Day
A different dessert each day, inspired by the seasons and the market.
80 euros
The Food & Wine Pairing Menu
Amuse Bouche
2018 Champagne Jean Gimonnet – Private Label – Premier Cru
First Starter
Seb’s Foie Gras
A family recipe crafted with 1955 Rivesaltes
2018 Vincent Dauvissat, Petit Chablis
Second Starter
Trout Gravlax
Trout sourced from the Meyer Fish Farm in Isle-sur-la-Sorgue
2021 Domaine des 4 Piliers, Bel-Air
Interlude Dish Featuring Provençal Olives
Main Course
Tasting Plate
A different dish each day, inspired by the seasons and the market.
2021 Bergerie de l’Arcade, IGP Hérault
Cheese
Cheese from Maison Janier
Dessert
Dessert of the Day
A different dessert each day, inspired by the seasons and the market.
2023 Alain Ignace, Le Péché d’Emilie, Muscat de Beaumes de Venise, Rouge