Sault spelt mushroom risotto; Roast rack of thyme smoked lamb; Marinated trout, vegetables chips with fleur de sel salt; Ventoux pork with purée of caramelised onions, chanterelles mushrooms and red berry chutney.
Chef, Olivier Bouzon serves gourmet-bistro style cuisine, and dishes that vary throughout the year, prepared from local Provençal and seasonal products. Particularly recommended in the menus or "à la carte".
In summer, you can dine on the vast terrace of the Grand Hôtel Henri. In winter, you can enjoy a altogether cosier atmosphere, near the fireplace.