• 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 € |