STARTERS

ü Pumpkin soup with coriander flavour and sesame oil, fry of seasonal mushrooms                                                                    16€

ü Large prawns roasted on a sosemary stalk, Mediterranean crab soup with a fry of cèpes mushrooms and rosemary capuccino                                                                                       22€

üSwordfish in tartar with mango, red onions and chives, lamb's lettuce with lemon "vinaigrette"                                                                       19€                                                                                                                                                       

ü Home made foie gras served wioth an herb waffle, "roquette" sorbet with flower salt                                                               19€

ü  Snails of Provence in "'persillade" on a back of rabbit with stewed fennel, parmesan cheese biscuit                                                 16€                                                                      

MAIN COURSES

ü Calf's sweetbread braised with a circus and vanilla flavoured salt, slightly acid sauce, and pumpkin blinis with orange                                                                           29€                                                         

ü Mackerel in filet cooked slowly, "sauce vierge" with citronella and roquette salad                                                      22€

ü St Pierre of Brittany roasted and served entire with vegetables of an "aioli"                                               34€

ü Parmentier of potted duck legs and a tapenade sauce made with duck bones                                                          22€

ü Grilled scallops on plancha and Luberon saffron honey "vinaigrette", trilogy of carrots in crumble way                                 29€                                                                                                                           

ü Veal first chop braised with grape juice and sered with a fry of "grenaille" potatoes with girolles mushrooms (350gr /PIECE)                                                             36€

CHEESES from Josiane Déal

Cheesemaker and MOF from Vaison la Romaine

ü Le "Picodon " au Marc de Provence et mesclunb salad with honey vinaigrette and almonds                                 9€

ü Trilogy of ewe and goat cheese from Provence, home made fig jam                                                                              07€

ü Assortment of French cheeses matured             11€

DESSERTS

ü The home made Poire Belle Helene                                  8€

ü Vanilla macaroon in finger biscuit way with pecan mousse and "amaretti" ice cream                                                                 11 €

ü Pineapple in ravioli way stuffed with passion fruit mousse, coconut crisp biscuit and pina colada sorbet                      11€

ü Chocolate momusse on a praline-filled crisp, Granny Smith apple sorbet                                                                             10€

ü Assortment of  sorbets with a crispy almonds biscuit   08€

* Persillade : miw of garlic and parsley

* Parmentier : Minced meat with mashed potatoes