7 Euros

Chard and pine nut tart

Provençal "caillettes"(terrine with spinash and pork)

Fish soup and Rouille(orange colored sauce with garlic and safron)


12 Euros

Crab and safron flavoured"flan" and light lemon sauce

Trout of l'Isle sur la sorgue prepared in Gravlax and bread toast

Pumpkin Ravioli and Sage butter


16 Euros

Foie gras "Pressé"(foie gras and smoked duckbreast)

Poached oyters in a citrus broth

Cream of Pumpkin and fried langoustines


Main Course


12 Euros

Duck Parmentier with apple and potatoes

Bream filet with fennel cream and seasonal vegetables Risotto

Couscous of vegetables and "condiment" with raisins, onions and honey


17 Euros

Pork filet stuffed with dried fruits, and potatoes

Suprem of guinea-fowl, spelt risotto, chestnuts and girolles

Cod cooked with agrum citrus, black olives and mash potatoes


21 euros

Fisherman stew

Foie gras Ravioli, green lentels form

Lamb stuffed with coings and chestnuts



6 Euros

Mango and Passion fruits tart

Apple pie Tatin and Cream cheese mouss

Italian Tiramisu

Lemon and Verbena Ravioli with raspberries coulis

Grapefruit tart with dill

Exotic fruits Gratin with meringue


8 Euros

Helf sphere with flavours of Provence

Chestnuts and mandarine"Saint-Honoré"

All chocolate dessert



  You can ask some dishes without any "Gluten"



Chef Christine Garcia  social facebook button blue 512



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