Menus & carte

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

We  inform you that business attire is required in our Michelin-starred restaurant.

See you soon !

Carte Blanche

Acte 1
Jane
Acte 2
Jane
Acte 3
Jany
Acte 4
Pierre
Acte 5
Les 3 G
Acte 6
Jane
Acte 7 
Jany & Pierre

Les III
***
Durance River stone with Banon cheese,
Alpine genepi gel and kabusu oil from Domaine Salvator.
***
Egg yolk ravioli and citrus zest mashed potatoes,
fleur de sel, wild mushrooms with shallots, parsley and kabusu.
***
Guinea fowl fillet, rolled, green and with chard gratin,
Szechuan sauce and seasonal vegetables.
***
Iced Bread blossom
***
Like a fluffy egg white, stuffed with cooked and raw plums,
heather honey sauce.
***
Les III

Les III
***
Spicy turnip braised and roasted
with kabusu oil.
***
Beetroot as a water lily,
citrus coconut cream sauce, tarragon oil and vinegar.
***
Mushroom and chard sticks,
pickled shallots, tasty orange juice, crushed hazelnuts.
***
Onion stuffed with chestnuts and lemon segments infused with vodka,
onion juice extract and tangy vegetable glaze.
***
Butternut squash millefeuille with bitter orange and pumpkin quenelle,
autumn leaf chestnut crisps, saffron-infused pumpkin extract.
***
Essence of the garden
***
Celery baked in a salt crust, served as a steak, with rosemary-poached pear balls,
agastache oil, blanched celery wrap, almond milk with rosemary and chili, Nori seaweed "caviar".
***
Iced blossom
***
Lace with dark chocolate cream, muscovado hazelnut praline,
Japan tapioca pearls, tonka bean, cacao nibs and cacao sorbet.
***
Les III

Les III
***
Durance River stone with Banon cheese,
Alpine genepi gel and kabusu oil from Domaine Salvator.
***
Mushroom and chard sticks,
pickled shallots, grated bottarga, tasty orange juice, crushed hazelnuts.
***
Butternut squash millefeuille with bitter orange and pumpkin quenelle,
autumn leaf chestnut crisps, saffron-infused pumpkin extract.
***
Pan-seard duck Foie gras de canard poêlé, caramelized endives with chestnut honey,
orange, lemon, stuffed with diced pears in red and white wine, mendiant and gingerbread, with a tangy vegetable compote extract.
***
Cod misala and chard gratin,
salt cod brandade quenelle, lemon gel, curry sauce and pom pom garnish.
***
Magali's sorbet
***
Roast Sisteron lamb, pressed potatoes with Les Mées olive oil, thyme and savory,
confit shoulder and white kidney gyosa, Alps of Haute Provence spelt risotto.
***
Iced Bread blossom
***
Sunset in Provence,
thyme, olive oil and Yuzu.
Or
Citrus garden
yellow and black lemon with orange.
***
Les III

This menu is served for lunch until 1:00 and for dinner until 9:00, for all guests.

Le I
***
Pumpkin soup

or

Egg yolk ravioli and mashed potatoes
***
Farm poultry, seasonal vegetables

or

Fish of the market
***
Little bee-hive

or

Chocolate moelleux
***
Le I

Starter, main and dessert 35 €uros

Main and dessert 24 €uros

Main 17 €uros