Foie gras with champagne, black olive chutney, monkfish carpaccio with citrus fruits; slow-cooked black pork rib, chorizo foam; Sea bream fillet, candied blueberries and a goat's milk emulsion; Seasonal French game; Local goat's milk cream cheese and a fig variation.
"With over 20 years of experience gathered across Belgium, Madagascar, New Zealand, South Africa... Pascal Marcq, the new owner and chef of the Sanglier Paresseux, has settled down in one of the most beautiful and authentic perched villages of Luberon.
He and his team offer you a sophisticated cuisine that's creative, generous and seasonal, combined with a service that's friendly but relaxed.
In both summer and winter, the restaurant and its shaded terrace offer a breath-taking view over the peaks of Vaucluse.
Without a doubt, one of the region's restaurants that is not to be missed!"