The restaurant
A La Carte and Set Menus
Examples of set menus proposed by our chef :
Salad of mesclun with crystallised tomatoes, cured ham and flakes of Parmesan
Leg of Provençal lamb, roasted with fresh thyme flowers and whole garlic cloves,
accompanied by ratatouille.
Dried fruit tart with a light marscapone cream and wild stawberries.
Courgette and wild herbs terrine, with local basil sauce (pistou) and black olives.
Sea bass with fennel, red rice from the Camargue and wild seeds sauce.
Melon and star annis gaspacho with a honey madelaine (sponge cake).
Local pistou soup, made the traditional way.
Faux filet of Camargue bull, roasted with tapenade (local olive paste), accompanied by a vegetable tian and the meat’s juices.
Iced parfait made with vieux marc de Provence (local digestif), and a sweet wine sabayon.
