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.
|Soup of favouilles (crabs), rust sauce and croutons|
|Assortment of Provencal stuffed vegetables, tomato coulis
and bouquet of mesclun.
|Smoked salmon with beech wood, apple-celery granita.|
|Snail fricassee of Robine à la provençale, milk mousse with bacon and crisp parmesan cheese.
|Chicken maki, peanut crumble, wasabi hollandaise sauce.|
|Octopus salad with chorizo.|
|Half cooked duck foie gras, Tonka bean juice.|
|Great ravioli of Saint Jacques with cuttlefish ink, milk mousse with coral.|
|Buffatta buratta with truffle, arugula pesto.|
|Beef palteron cooked like stew, old-fashioned garnish,
and tagliatelle (or crispy polenta).
|Packets in the Marseillaise and and cromesquis of feet, steamed apples.|
|Half cockerel in two bakes: red wine leg, larded and
roasted supreme, Anna apples with supreme sauce.
|Coast of farm pork stung with porcini mushrooms
fluted potatoes, hot condiments, sage juice.
|The lamb of Sisteron: the top of ribs stuffed with the bush
and the roasted hazelnut, "mille-feuilles" of vegetables with the Provençal.
|Charolais beef tenderloin and bone marrow both roasted,
loaf with gravy and wafer apples.
|Aïoli : cod and steam vegetables, sweet garlic espuma.|
|Almond trout, crayfish bisque and almond milk.|
|Bream salad with arugula pesto, zucchini declination.|
|Roasted scallops and truffle risotto.|
|Roasted lobster and coral risotto.|
|The goat cheese of "Julie and Benoit"
and its strawberry jam with red wine.
|Iced soufflé with red fruit coulis,|
and chocolate crumble.td>
|Declination of clafoutis:
|Saladine with fresh seasonal fruit, white chocolate espuma.|
|Entremet all chocolate, praline ice cream.|
|Raspberry soup served warm, creamy white chocolate.|
|Dacquoise mango lime.|
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.
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.