A cuisine that uses only seasonal produce. Camargue bull, leg of Provence lamb cooked for 7h; Pork from Ventoux; Fish from the local fish market; old fashioned Pavlova with panna -cotta. You will find a choice of a traditional, an exotic and a fish dish on the menu board that changes every two days in summer and once a week in the low season.
In order to respect quality and accountability, the produce is selected from local farmers and producers. This proximity with suppliers allows the chef to vary his menus according to arrivals. His passion for travelling can be found in some dishes with spices coming from all over the world.
The decor is equally not just left to chance. Pastel colored tablecloths, flowers and natural materials that add a lot of vitality.
In summer, you will spend pleasant evenings on the shady and flowery terrace where you can admire the famous Roman bridge of Vaison la Romaine.
Find out about opening times. Weekly closing day : Thursday.