Jean GLEIZE und sein Küchenteam möchten Sie mit ihren Zubereitungen verwöhnen und Jessica DENIVET und ihr Saalteam freuen sich, Ihnen jeden Wunsch von den Lippen abzulesen.
Unser Maître d‘Hôtel erklärt Ihnen gerne, was sich hinter den Bezeichnungen der Gerichte verbirgt.
Das Brot, das Ihnen zum Essen gereicht wird, ist hausgemacht.
Jany Gleize and his team welcome you
on Saturday and Sunday
for lunch from 12PM to 1:30PM
from Wednesday to Sunday
fon dinner from 7:30PM to 9:30PM
See you soon !
Les III
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Beech wood smoked asparagus
century-old olive oil
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Beef carpaccio, matured olive oil
Jarlandaise with garlic and chili olive oil
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Marinated mackerel, peas, arugula
chili olive oil, tomato and tarragon
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Farm poultry, spring condiment
strong sauce with yuzu oil, bottarga
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Jabron goat cheese with Sichaun pepper from the garden
basil olive oil
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The walk of the little olive tree
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Citrus
lemon and ginger oil
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Mignardises
These dishes are likely to vary depending on the market products.
Unique menu for dinner on Thursday, April 18th 2024.
Les V
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Le Galet
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Spring green sprout
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Vitello quenelle and tonato flower
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Blue fish, fresh garlic and fennel
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Petit Manseng
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Lamb, savory and spelt
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Marche du petit poucet
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Lavender honey ice cream
in its bee-hive
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Mignardises
This menu is served for lunch until 1:00 and for dinner until 9:00, for all guests.
Les V
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Le Galet
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Green peas, carrot and cumin
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Spring green sprout
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Wild rocket and mustard flower from the garden
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Quintessence
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Little violet earth
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Coconut brousse
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Marche du petit poucet
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Between orchard and garrigue
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Mignardises
Les V
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Le Galet
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"Perfect" egg
stuffed with parsley, truffle
Or
Cuttlefish tarragon tomato
and olive oil
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Poultry sage and Szechuan
smoked "candy" and lemon
Or
Roasted monkfish
rosemary, garlic and miso
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Marche du petit poucet
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Chocococo
Or
Pamp pop
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Mignardises