Compose your menu
If you have a small appetite, please order at least two items from the menu.
We only serve individual portions.
| Désignation | Prix |
| Starters | |
| Cured ham from Bigorre, long fig from Caromb, tomato marmalade, and basil | 15,00 € |
| Royal sea bream carpaccio, olive oil from Caromb’s mill, borage sprouts, hazelnuts, and raspberries | 25,00 € |
| Heirloom tomato soup, fresh goat cheese from Pernes les Fontaines | 10,00 € |
| Maincourses | |
| European lobster* cooked in a fig leaf, Mollans beans and ratatouille | 38,00 € |
| Slow-cooked veal chuck*, tarragon, garlic, chanterelles and new potatoes | 28,00 € |
|
Gently steamed Sorgues trout*, carrots, and wasabi condiment |
21,00 € |
|
Cheese |
|
|
Cheese platter from Mercy’s cheese shop in Carpentras, and goat cheese from Pernes les Fontaines |
12,00 € |
| Deserts | |
|
Caromb black long fig tartlet, lemon and Barroux saffron sorbet |
10,00 € |
| White peach, sesame lace tuile, and verbena sorbet | 9,00 € |
*Home-cooked and shelled lobster from a European fishery.
Depending on its arrival, it can be missing from the menu and replaced by John Dory.
*The veal is cooked for 24 hours at 58 °C and then snacked.
*Fario trout from Meyer fish farming in Isle sur la Sorgue.
Please order your dessert at the beginning of the meal.