Scallop carpaccio with citrus fruits, celery mousseline mustard and ravigote sauce; tomato and aubergine “gâteau”, Fermière whey and Cucuron olive oil; Bouillabaisse with a twist, mushroom fricassée, grilled red mullet and sweet rouille sauce; wild meagre fillet, with artichoke and lardo di Colonnata.
Beautiful, traditional Lourmarin stone house with warm atmosphere created by a mix of wooden furniture, sideboards, club armchairs, sofas and veranda. In summer, if you prefer, you can relax on the terrace, next to the fountain. Restaurant, headed by Sébastien Fassetta, serves a combination of contemporary and traditional food made from fresh produce.Weekly closure: Sunday evening and Thursday, all day. Open 7 days week in July and August.