• Starters
Vienna cream of pea and Cubébe peper with a Poached organic egg | 15 € |
Asparagus gazpacho, tartare of asparagus and smoked duck fillet | 19 € |
Bass tartar with grapefruit dressing | 22 € |
• Dishes
Trout from Sorgue and watercress cream | 27 € |
Veal Médaillion ofAveyron and Rubarbe | 26 € |
Roasted rack of lamb from Sisteron with garlic cream | 32 € |
• Desserts
Cheeseboard | 14 € |
Strawberry Pavalova (G.F) | 12 € |
Lavender flavored crème Brûlée (G.F) | 10 € |
Lime mousse and fresh Raspberry | 12 € |