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
for dinner from 7:30PM to 9:30PM.
See you soon
Amuse bouche
***
Green asparagus, plain, diced, as "panna cotta"
soy, black olives and tomato confit
***
Vitello tonato
and marinated mushrooms
***
Poultry mousse stuffed morels mushroom
roasted rice emulsion
***
Magali's Sorbet
***
Sisteron Lamb in its herb crust
savory and thyme juice, toasty lamb shoulder gyoza confit, spelt risotto
***
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
***
Lukewarm lamb pie
cumberland and thyme sauce, herb garden salad
Or
Marinated salmon carpaccio
citrus and sour flowers
***
Mediterranean tuna, blossoming artichoke, almond sauce
tomato and matured olive oil
Or
Farm poultry breast
confit thigh in a ravioli, garden Szechuan pepper sauce
***
Dessert starter
***
Strawberry variation
lemon and turmeric
Or
Promenade with chocolate
and citrus
***
Sweet surprise of the day
Amuse bouche
***
Green asparagus, plain, diced, as "panna cotta"
soy, black olives and tomato confit
***
Pea soup, mint oil
creamy dome and cumin carrots
***
Aromatic "Matignon"
wearing a hat of artichoke core
***
Magali's Sorbet
***
Green stuffed cannelloni
tomato and origano coulis
***
Cheese as a "brousse"
coconut and herbs from our garden
***
Dessert starter
***
A taste of childhood
rhubarb and olive oil
***
Sweet surprise of the day
Français
Anglais
Allemand
