The Restaurant

The Restaurant – Logis de France "2-Cocottes" rating, and Master Restaurateur label.

Sample the delicious fare prepared by our Chef and his talented team, regaling you with their creations, the results of their extensive gastronomic research. The dishes you will experience reflect the highest culinary standards.
Using only fresh produce, we do the utmost to enhance the work that local farmers have put into their fields.

The menu

Soup of favouilles (crabs), rust sauce and croutons
14
Assortment of Provencal stuffed vegetables, tomato coulis
and bouquet of mesclun.
15
Smoked salmon with beech wood, apple-celery granita.
19
Snail fricassee of Robine à la provençale, milk mousse with bacon and crisp parmesan cheese.
16
Chicken maki, peanut crumble, wasabi hollandaise sauce.
17
Octopus salad with chorizo.
17
Half cooked duck foie gras, Tonka bean juice.
22
Great ravioli of Saint Jacques with cuttlefish ink, milk mousse with coral.
22
Buffatta buratta with truffle, arugula pesto.
23
Beef palteron cooked like stew, old-fashioned garnish,
and tagliatelle (or crispy polenta).
16
Packets in the Marseillaise and and cromesquis of feet, steamed apples.
17
Half cockerel in two bakes: red wine leg, larded and
roasted supreme, Anna apples with supreme sauce.
21
Coast of farm pork stung with porcini mushrooms
fluted potatoes, hot condiments, sage juice.
22
The lamb of Sisteron: the top of ribs stuffed with the bush
and the roasted hazelnut, "mille-feuilles" of vegetables with the Provençal.
26
Charolais beef tenderloin and bone marrow both roasted,
loaf with gravy and wafer apples.
26

Sea

Aïoli : cod and steam vegetables, sweet garlic espuma.
18
Almond trout, crayfish bisque and almond milk.
22
Bream salad with arugula pesto, zucchini declination.
24
Roasted scallops and truffle risotto.
28
Roasted lobster and coral risotto.
28
The goat cheese of "Julie and Benoit"
and its strawberry jam with red wine.
8
Iced soufflé with red fruit coulis,
and chocolate crumble.td>
9.50
Declination of clafoutis:
dried fruits;
pear chocolate;
pistachio amarena.
9.50
Saladine with fresh seasonal fruit, white chocolate espuma.
9.50
Entremet all chocolate, praline ice cream.
9.50
Raspberry soup served warm, creamy white chocolate.
9.50
Dacquoise mango lime.
9.50

Menus

Terroir Menu at 21 €

Lunch only at 15 €

Starter + main course

or

Main course + dessert to choose from this menu

Starters

Soup of favouilles (crabs), rust sauce and croutons

or

Assortment of Provencal stuffed tomato confit
and bouquet of mesclun.

or

Creamy smoked buffalo, zucchini and dried tomatoes.

Main course

Squid in Provençal style.

or

Beef palteron cooked like a stew
old-fashioned garnish and tagliatelle.

or

Packets in Marseilles and cromesquis of feet,
steamed apples.

Desserts

A dessert to choose from among our creations.

Menu of the hostel at 28 €

Starters

Fricassee of snails from the Robine à la provençale,
crunchy parmesan and milk froth with bacon.

or

Chicken maki, peanut crumble,
hollandaise sauce with wasabi.

or

Octopus salad with chorizo
and grilled potatoes, anchovy tile.

Main course

Trout with almonds,
crayfish bisque and sweet almond milk.

or

Coast of farm pork stewed with ceps,
fluted potato and
hot condiments, sage juice.

or

Half cock in two cooked red wine leg,
the larded and roasted supreme,
Anna apples and supreme sauce.

Desserts

A dessert to choose from among our creations.

Star menu at 41 €

Starters

Duck foie gras half cooked in a dish towel
full-bodied meat juice with tonka bean.

or

Great Saint-Jacques raviole with cuttlefish ink
milk mousse with coral.

or

Smoked salmon with beech wood, apple-celery granita.

Main course

Beef fillet and bone marrow both roasted,
loaf with gravy and wafer apples.

or

Bream puffed with arugula pesto,
declination of zucchini.

or

Lamb of Sisteron, the top of the coast stuffed with the bush,
grilled hazelnut and vegetable "mille-feuilles".

Desserts

A dessert to choose from among our creations.

Moustiers Menu at 49 €

Two exceptional products treated in three services
(appetizer, starter and main dish)

Lobster in three ways:

Lobster bisque.

Lobster salad and crunchy vegetables
Mango vinaigrette.

Roasted lobster with its coral risotto.

or

The truffle in three ways:

Celery remoulade branch, lime and bursts of truffles.

The truffle and the wolf in carpaccio.

Risotto truffled with scallops.

Cheese and Desserts

The goat cheese of "Julie and Benoit"
and its strawberry jam with red wine.

A dessert to choose from among our creations.

Children's menu at 15 €

Reserved at least 12 years old!

Salmon steak or chicken breast
(crushed potatoes or pan-fried vegetables)

Two scoops of ice cream (vanilla, chocolate or strawberry)

Drink: an orange juice or a syrup with water.

The groups

Specific menus, vegetarians, slow sugars for cyclists are possible.

Various small groups are proposed according to the budgets with or without drink.
Our air-conditioned dining rooms allow us to accommodate groups of 15 to 130 people, in a warm, provincial and family atmosphere.

A personalized menu can be proposed to you.
Meals for drivers and guides are offered for every 20 paying passengers.

Contact us