Compose your menu
For a little hunger, a minimum of 2 dishes will be required when ordering
|Scallops*, avocado, bergamot zest and pomegranate from Hippolyte's workshop
|Blauvac's early leeks in velvety and roasted hazelnuts
|Small cepe mushroom cake, candied garlic and tomato marmelade
|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
|Red label salmon cooked in gentle steam, butternut and lemon ginger marinade
|Rack of lamb roasted with thyme, kale and darphin potatoes
Cheese board affinated by the Mercy fromagerie in Carpentras
|Chestnut rème brulée, cherry sorbet "Monts de Venasque"
|Tarte Tatin* with Coralie's quince, vanilla ice cream
*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.