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

150 euros