Camargue Taureau PDO marinated in salt and sugar cooked, in layers, Tower of Aigues goat, Brussels sprouts and lemon bergamot; Scallops marinated in elderberry vinegar, Romanesco broccoli and pear, dried goat; Lobster, cooked in a carbonara style cuisine, tuber uncinatum truffle; European sea bass, winter chards, confit of foie gras, saffron and grapefruit vinaigrette; Milk-fed Lamb of Aveyron, pink saddle of lamb, sweetbreads meunière, Pigna beans, stewed sheep's feet, Amaretto®.
Jérôme Faure, Executive Chef, offers a ultra-modern cuisine and emphasis around the produce, respects the seasonal products, enhancing the Luberon region, quality and traceability, the menu changes every week. The wine list is particularly focused on Rhone wines, but it also offers the best appellations of the other regions. Small favorite producers stand alongside some prestigious vintages and even rare vintages. Prices are deliberately controlled in order to better share our love of good cuisine, wine and wine growers. The decoration of the room and terraces is uncluttered: tables and chairs Jean Prouvé and Charles Eames by Vitra, wall coverings in Ceram sandstone by Patricia Urquiola for Mutina, photos by Anne-lise Broyer.
Weekly Closed on Sunday evening / Monday / Tuesday in February, March, April, May, October, November, December ; Monday / Tuesday in June / September ; Monday in July / August.