Truffle dishes in season, lobster from the aquarium. Carefully selected, themed menu that changes with the seasons; for example, during hunting season: roast Cévennes deer with sauce Grand Veneur (huntsman’s sauce), fricassé of woodland mushrooms and creamed potatoes; during trapping season: stuffed Aubergne guinea fowl, duck foie gras, shataké mushroom and Vaucluse organic spelt risotto, wild garlic and aged parmesan; during fishing season: roast cod fillet, Murray River salt, courgette flowers stuffed with whipped salt cod and full-flavoured poultry jus, or Mediterranean red mullet with yuzu juice, samphire, diced peppers and chorizo; and local seasonal produce. In short, a menu offering an extensive range of must-taste Provençal delicacies such as Varhona chocolate and numerous others.
The restaurant is located in lush, green surroundings, opposite the Moulin Notre Dame. Beneath your feet flows a river, which you can admire through the glazed floor. Enjoy a gastro meal in a unique setting with a fish tank filled with blue lobsters, a terrace and patio, a bar area where you can sample a variety of cocktails, and numerous dining options to suit your personal preference.
Weekly closure: Sunday evening and Monday.
Robin Mayen, the young head chef, and Didier Hoareau, the pastry chef, serve gourmet cuisine combining modern and Provençal dishes, in a fabulous setting, just 5 minutes from Avignon, within the green belt, an area rich in fruit and vegetables.