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
***
Green asparagus with egg yolk
vodka and puffed quinoa
***
Fish cooked in puff pastry
bisque sauce
***
Magali's sorbet
***
Saddle of Sisteron lamb stuffed with greens
spring vegetables and tapenade auce
***
Dessert starter
***
Easter dessert
by Amandine
Unique menu on Sunday, March 31st for lunch, available as a suggestion for dinner.
Les V
***
Le Galet
***
Spring green spourt
***
Vitello quenelle and tonato flower
***
Lobster in the way of alchemy like "Hervé Hérau"
***
Petit Manseng
***
Lamb, savory and spelt
***
Local and French cheese
***
Marche du petit poucet
***
Lavender honey ice cream
in its bee-hive
***
Mignardises
This menu is served for lunch until 1:00 and for dinner until 9:00, for all guests.
Les V
***
Le Galet
***
Green peas, carrot and cumin
***
Spring green sprout
***
Wild rocket and mustard flower from the garden
***
Quintessence
***
Little violet earth
***
Coconut brousse
***
Marche du petit poucet
***
Between orchard and garrigue
***
Mignardises
Les V
***
Le Galet
***
"Perfect" egg
stuffed with parsley, truffle
Or
Cuttlefish tarragon tomato
and olive oil
***
Poultry sage and Szechuan
smoked "candy" and lemon
Or
Roasted monkfish
rosemary, garlic and miso
***
Marche du petit poucet
***
Chocococo
Or
Pamp pop
***
Mignardises