Compose your menu
For a little hunger, a minimum of 2 dishes will be required when ordering
| Désignation | Prix |
| Starters | |
| Scallops*, avocado, bergamot zest and pomegranate from Hippolyte's workshop | 18,00 euros |
| Blauvac's early leeks in velvety and roasted hazelnuts | 9,00 euros |
| Small cepe mushroom cake, candied garlic and tomato marmelade | 14,00 euros |
| Maincourses | |
| Hunting hare, boneless, stuffed with black truffles and cooked 36 hours at low temperature, It is served with an extra duck foie gra on top | 38,00 euros |
| Red label salmon cooked in gentle steam, butternut and lemon ginger marinade | 22,00 euros |
| Rack of lamb roasted with thyme, kale and darphin potatoes | 28,00 euros |
| Cheese | |
|
Cheese board affinated by the Mercy fromagerie in Carpentras |
10,00 € |
| Deserts | |
| Chestnut rème brulée, cherry sorbet "Monts de Venasque" | 9,00 euros |
| Tarte Tatin* with Coralie's quince, vanilla ice cream | 12,00 euros |
*Dieppes's shells lifted by us, scallops are sliced and marinated in fresh lemon juie and olive oil. They keep all their freshness and stubtle taste.
*Dessert prepared ad cooked at the last moment, it must be ordered at the beginning of the meal.