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.
Amuse-Bouche
*****
Soupe glacée de concombre au lait de coco,quenelles de fromage frais aux fines herbes et jambon cru
Ou
Bouchons aux deux saumons parfumés de tapenade et basilic,pissaladière et pistou
Ou
Tournedos de thon grillé,salsa de fruits frais,rémoulade de fenouil et granny smith
Ou
Filet de daurade poêlée ,semoule de blé au"ras el hanout",légumes confits,sauce vierge
Ou
Filet mignon de porc piqué au chorizo,feuilles croustillantes et herbes fraîches,jus à l'estragon
*****
Le plateau de fromages fermiers sélectionnés et affinés par Mme J.Deal"Meilleur Ouvrier de France"
*****
La Carte des desserts gourmands
*****
42 euros
Entrées
Coconut milk cucumber cold soup, fresh goat cheese light dumplings, parsley, chives, and tarragon herbs, ham
Panned Dublin bay prawns on its "rougail" (ginger spiced vegetables) bed, lightly spiced eggplant caviar, dried tomatoes
Two salmons "tapenade" (olives, capers, anchovy, and basil flavoured light cream), with its "pissaladière" (onion pie) and "pistou" (french southern spices) sauce
Lightly smoked duck "foie gras", "rasteau" wine reduction, dried fruit and cereals toasts
Fish
