Papal flan, recipe in honour of the Popes, freshly picked crispy asparagus and hollandaise sauces; choice of fish (sea bass, sea bream, filet of cod) and meat (Ventoux pork tenderloin, lamb, duck confit parmentier) special menu for vegetarians, celeriac discs; deserts are inspired by market produce and chef’s daily preferences. Citrus parfait, mini apple pie, poached pear and white peach soup.
Customised dishes: chef Emmanuel only prepares meals for advance bookings so he can better respond to his customer’s preferences. Menus are not decided in advance in his restaurant. The menu is devised on a daily basis, depending on the produce available at Velleron agricultural and farmers’ market. It’s a stylish yet natural atmosphere, serene yet jovial. The setting is conducive to savouring fresh, authentic cuisine that is both creative and instinctive, embodying all the flavours of Provence. The restaurant is open for lunch and diner. Possible reservations for lunches 24h in advance.