Spring menus:
Discover our current menus for your meals at home.
The menus vary depending on availability and the season.
Most of our products come from local producers, but also from our own orchards and our own harvests.
It is possible to switch dishes from certain menus under certain conditions.
Prices include VAT, travel costs to be expected.
"Spring Flavors" Menu
€75 per person.
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Appetizer: Brocciù tartlet with peas,
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Poached egg, asparagus cream, crispy country bread,
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Medium-rare beef, candied vegetables, potato mousseline with wild garlic,
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Assortment of 3 cheeses,
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Strawberry and matcha tartlets.
"Gourmet Fusion" Menu
€80 per person.
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Appetizer: Cold asparagus and Parmesan soup,
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Carrot rosette marinated in citrus, burrata stracciatella, pistachios,
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Semi-cured salmon, turnip mousseline with tonka bean, crisp asparagus,
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Assortment of 3 cheeses,
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Vanilla and strawberry panna cotta,
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Option to pair with a meal and wine pairing
"Luberon" Menu
€85 per person.
Amuse-bouche: Tartlet with fresh local goat cheese & asparagus,
Cold vegetable tian with fresh goat cheese
Lamb slow-cooked for 8 hours, seasonal vegetables,
Assortment of 3 local cheeses
Revisited Pavlova, strawberries & basil,
l Possibility of adding a food & wine pairing.
"Back from the Sea" Menu
€95 per person.
Amuse-bouche: Asparagus & crayfish tartlet,
Bluefin tuna tataki with cucumber and raspberries,
Monkfish cooked in a coconut and green curry cream at a low temperature, served with rice and crunchy vegetables.
Assortment of 3 different cheeses,
Floating island, salted butter caramel and Breton shortbread,
Option to add a food & wine pairing.
"Bud" Menu
€100 per person.
Amuse-bouche: Crab tartlet with citrus fruits and citrus mayonnaise.
Gravlax of purple salmon, colored with red cabbage, citrus sauce with pine buds,
Smoked, hand-cut, matured beef tartare with pine needles, confit tomatoes, and perfect potatoes with sage butter.
Assortment of 3 cheeses,
Strawberry soup, mint, strawberry sorbet,
Option to add a food & wine pairing.
"Gourmet" Menu
€150 per person.
Amuse-bouche of oyster and matured beef, Oscietra caviar and yuzu juice,
Seared scallops in a clear broth of bone marrow and purple shish peas,
Duck breast with raspberry and black garlic sauce, citrus and saffron pumpkin puree,
Assortment of 3 different cheeses,
Ricotta ice cream, toasted almonds, honey from Jules' apiaries,
Option to add a food & wine pairing.
