Easter in Provence
On April 1st evening and April 2nd noon, 2018, we offer the traditional Easter menu.
Book your table now.
In a herb crust
Local green asparagus, cooked and raw
Cream of morel sauce
FILLET OF SEA BREAM
Fennel in all its forms
SLOW COOKED SHOULDER OF LAMB
Creamy and crispy aubergines with fresh goats’ cheese and black olives
Cheeses from Josiane Deal, MOF 2004, Lou Canestéou
Strawberries and Breton shortbread with garden thyme
Menu of 1st of April 2018 evening and 2nd of April 2018 noon, 69 euros per person