Jany GLEIZE and his kitchen team will treat you to their specially prepared delights, while Jessica DENIVET and his team in the dining room are on hand to go above and beyond your expectations in helping you.
Our head waiter is on hand to explain the dishes on offer if you wish.
The bread on offer with meals is homemade with the highest care.
Jany Gleize and his team welcome you
on Saturday and Sunday
for lunch from 12PM to 1:30PM
from Wednesday to Saturday
fon dinner from 7:30PM to 9:30PM
See you soon
Amuse bouche
Lamb alibofi and piccalilli sauce
Cod heart, aïoli dressed with cocoa
Shredded fish tartlet with citrus and coral powder
***
Cloud
with a truffled heart
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Green asparagus with egg yolk
vodka and puffed quinoa
***
Fish cooked in puff pastry
bisque sauce
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Magali's sorbet
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Saddle of Sisteron lamb stuffed with greens
spring vegetables and tapenade auce
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Dessert starter
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Easter dessert
by Amandine
Unique menu on Sunday, March 31st for lunch, available as a suggestion for dinner.
Amuse bouche
***
Trout
citrus, walnut and fennel
***
***
Cod in brine and truffle
garlic confit, thyme and traditional chard
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Magali's wine sorbet
***
Sisteron lamb, savory juice
spiced lamb shoulder gyoza confit
***
Local and French cheese
***
Dessert starter
***
Lavender honey ice cream
in its bee-hive
***
Sweet surprise of the day
This menu is served for lunch until 1:00 and for dinner until 9:00, for all guests.
Amuse bouche
***
"Mille légumes"
spice juice
***
Roasted salad
onion, girolle and truffle
***
Barbajuan of roots
brunoise and full-bodied broth
***
Garden quintessence sorbet
***
Cabbage flower
mushrooms, and reduced juice
***
Coconut cream spread
Mées olive oil
***
Dessert starter
***
Around kiwi and virgin olive oil from Les Mées
with a hint of garrigue thyme
***
Sweet surprise of the day
Amuse bouche
***
Snacked scallop
“tarragon butter”, in carpaccio, citrus, tarragon and cauliflower
Or
“Pâté en croute”
onion “soubise”, brunoise, watercress “purée”, herb salad and pickles
***
Black Angus piece of beef from Camargue
potato “mille-feuilles” with ginger syrup
Or
“Loubar à la Denostitin”
mussel on its pebble, Ste Barbe leek, sweet potato and tapenade
***
Dessert starter
***
Chocolate and caramel pod
crispy praliné
Or
Crepe Suzette
2.0
***
Sweet surprise of the day