In the dining room or on the during summer time terrace, in summertime, you will enjoy the quality of our food.
All our basic products are selected for their freshness according to the seasons. We especially take great care and attention in the way of cooking food to preserve their authentic flavour.
Our wine cellar ranges more than 300 samples of French wine, many of which are Rhone valley finest vintages.
Among few suggestions of regional dishes :
On Mondays and Tuesdays in low season, the restaurant is open only for guests with one "menu suggestion" served.
Entrées
Asparagus salad, vinaigrette with provencal honey, mille-feuille of celeriac with spring vegetables and quail's egg
25€
Tartines of sardines with olives and Parmesan cheese, finely diced and spiced aubergines, in a dressing of olive oil from Nyons and balsamic vinegar
22€
Poached escalope of foie gras of duck, an emulsion of spiced apples on a crumble base
30€
Poached scallops, with a confit of endives and orange, in a manner of tarte Tatin, orange caramel
28€
Fish
Fillet of plaice in a crisp papillote flavoured with anchovy butter, brunoise of courgettes in soft garlic cream, piperade
22€
Skate wing poached in oriental style, shavings of Parmesan cheese and crushed potatoes
25€
Fillet of sea-bass roast in its skin, a sauce of spices and coconut milk, spelt and vegetable confits
28€
Meat
Rack of lamb roasted with rosemary, confit of garlic, deeply flavoured jus
30€
Slice of duck breast with sweet spices, kebab of grilled hearts, liver with aubergines
28€
Shredded rabbit on a purée of carrots and cumin, red wine sauce
25€
Cheese
Farmhouse cheeses (chosen and matured by Mme Josiane Deal, "Meilleur Ouvrier de France")
16€
Dish of fromage frais and crème fraîche
7€
Selection of Desserts
16 euros
Amuse-Bouche
***
Asparagus salad, vinaigrette with provencal honey, mille-feuille of celeriac with spring vegetables and quail's egg
Or
Tartines of sardines with olives and Parmesan cheese, finely diced and spiced aubergines, in a dressing of olive oil from Nyons and balsamic vinegar
***
Fillet of plaice in a crisp papillote flavoured with anchovy butter, brunoise of courgettes in soft garlic cream, piperade
Or
Skate wing poached in oriental style, shavings of Parmesan cheese and crushed potatoes
Or
Roast guinea fowl from Drôme, nougatine of fruits with acidulated jus
Or
Shredded rabbit on a purée of carrots and cumin, red wine sauce
***
Farmhouse cheeses (chosen and matured by Mme Josian Deal, "Meilleur Ouvrier de France")
***
Selection of desserts
***
42 Euros
