Chef Jessica Digon

Focaccia with mortadella, stracciatella, and pistachio pesto

Provençal appetizer platter: tapenade, sun-dried tomato caviar, artichoke cream, anchoïade, cod brandade, local olives, and Grissini breadsticks or fougasse

Gilda with Cavaillon melon, country-style ham & basil oil

Grilled eggplant, confit tomatoes, feta cream, toasted pine nuts & dill oil

Garlic cream with almonds and citrus, homemade Grissini breadsticks

Panisses (Provençal fries made with chickpea flour) & aioli

Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil

Cold zucchini soup, fresh goat cheese, and mint

Cucumber soup, almond cream, and mint

Tomato and red pepper gazpacho, country-style ham

Melon gazpacho, cucumber, and basil oil

Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)

Burrata, roasted seasonal vegetables, & basil

Pistou soup (Provençal soup with basil, garlic, summer greens, and legumes)

Honey-roasted nectarines, labneh, and a fresh herb dressing

Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil

Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine

Lamb chops marinated in honey and thyme, fresh herb coulis, mint-yogurt sauce, and roasted baby potatoes (+5€)

Fresh tagliatelle with mussels, aioli, finely diced chorizo and fresh tomatoes, thyme, and saffron emulsion

Slow-roasted lamb, seasonal greens, rosemary jus, and lemon-infused chickpea mousseline (+5€)

Provençal-style chicken fricassee, tomato and white wine sauce, green olives, seasonal green vegetables & Camargue rice

Einkorn risotto, Camargue mussels, red bell pepper cream, grilled Marseille-style Padrón peppers & parsley oil

Slow-cooked pork belly with sage, roasted baby potatoes, rich gravy & fried sage

Marinated and flame-grilled mackerel, green sauce with fresh herbs, zucchini tabbouleh, and fennel mousseline

Traditional aioli -cod, steamed vegetables, sea snails, and aioli

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Vanilla or wild thyme crème brûlée

Chocolate fondant & citrus mascarpone

Vanilla or Timut pepper panna cotta, peach coulis

Roasted figs with lavender honey, almond financier & mascarpone

Chocolate ganache & olive oil

Apricot Tarte Tatin with lavender homemade ice cream

Cheese platter (+6€ per person)

Focaccia with mortadella, stracciatella, and pistachio pesto

Bruschetta with ancient tomatoes, ricotta, Parmesan, garlic, olive oil & basil oil

Garlic cream with almonds and citrus, homemade Grissini breadsticks

Vitello tonnato with capers, pickles, and basil oil

Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil

Cold zucchini soup, fresh goat cheese, and mint

Burrata, roasted seasonal vegetables, & basil

Fresh tagliatelle with shrimp bisque, shrimp au gratin, toasted breadcrumbs with lemon zest, and Parmesan emulsion

Shrimp risotto, chives, and smoked bacon emulsion

Fresh tagliatelle with mussels, aioli, finely diced chorizo and fresh tomatoes, thyme, and saffron emulsion

Linguine alle vongole - with clams

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan or ratatouille

Eggplant Parmigiana, Camargue rice with herbs & smoked scarmoza emulsion

Einkorn risotto, Camargue mussels, red bell pepper cream, grilled Marseille-style Padrón peppers & parsley oil

Slow-cooked pork belly with sage, roasted baby potatoes, rich gravy & fried sage

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Chocolate fondant & citrus mascarpone

Vanilla or Timut pepper panna cotta, peach coulis

Roasted figs with lavender honey, almond financier & mascarpone

Chocolate ganache & olive oil

Cheese platter (+6€ per person)

Sardine croquette with olives, fresh herb coulis (parsley, mint, cilantro), and candied lemon gel

House-made mackerel rillettes with lemon zest and pickles

Pissaladière—caramelized onions, anchovies, and olives

Bagna cauda (anchovy dip with olive oil) with fresh herbs & lemon

White bean hummus, toasted bread crumbs, finely diced carrots & dill oil

Garlic cream with almonds and citrus, homemade Grissini breadsticks

Zucchini tagliatelle with lemon, ricotta, and bottarga from Martigues

Bluefin tuna tataki, saffron-infused carrot mousseline, and orange salad

Sea bream ceviche with red onions, mango, cilantro, and spicy green oil

Leek medallions with nori-wrapped vinaigrette, charred and smoked leeks, white miso cream, velvety balsamic vinegar & trout eggs

Fish crudo (depending on the catch) with anise-infused teriyaki sauce

Razor clams with chorizo crumble and parsley-garlic mixture

Honey-roasted nectarines, labneh, and a fresh herb dressing

Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil

Rockfish soup and sea bass fillet bouillabaisse-style, rouille, croutons, and parsley oil

Sea bass or sea bream fillet, saffron-infused fish jus, and fennel in two textures—raw and as a mousseline

Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine

Sea bass fillet, lemon sabayon, citrus vinaigrette, and seasonal vegetables

Fresh tagliatelle with shrimp bisque, shrimp au gratin, toasted breadcrumbs with lemon zest, and Parmesan emulsion

Shrimp risotto, chives, and smoked bacon emulsion

Fresh tagliatelle with mussels, aioli, finely diced chorizo and fresh tomatoes, thyme, and saffron emulsion

Linguine alle vongole—with clams

White tuna steak, ratatouille & basil oil

Einkorn risotto, Camargue mussels, red bell pepper cream, grilled Marseille-style Padrón peppers & parsley oil

Marinated and flame-grilled mackerel, green sauce with fresh herbs, zucchini tabbouleh, and fennel mousseline

Traditional aioli -cod, steamed vegetables, sea snails, and aioli

Cheese platter (+6€ per person)

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches pavlova with poached peaches in a sage syrup

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Chocolate fondant & citrus mascarpone

Roasted figs with lavender honey, almond financier & mascarpone

Provençal mille-feuille with “oreillettes,” orange blossom pastry cream, and apricots

Chocolate ganache & olive oil

Apricot Tarte Tatin with lavender homemade ice cream

Sardine croquette with olives, fresh herb coulis (parsley, mint, cilantro), and candied lemon gel

Pissaladière - caramelized onions, anchovies, and olives

Bagna cauda (anchovy dip with olive oil) with fresh herbs & lemon

White bean hummus, toasted bread crumbs, finely diced carrots & dill oil

Garlic cream with almonds and citrus, homemade Grissini breadsticks

Zucchini tagliatelle with lemon, ricotta, and bottarga from Martigues

Razor clams with chorizo crumble and parsley-garlic mixture

Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil

Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)

Honey-roasted nectarines, labneh, and a fresh herb dressing

Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil

Pistou soup (Provençal soup with basil, garlic, summer greens, and legumes)

Sea bass fillet, lemon sabayon, citrus vinaigrette, and seasonal vegetables

Sea bass or sea bream fillet, saffron-infused fish jus, and fennel in two textures—raw and as a mousseline

Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine

Fresh tagliatelle with shrimp bisque, shrimp au gratin, toasted breadcrumbs with lemon zest, and Parmesan emulsion

Slow-roasted lamb, seasonal greens, rosemary jus, and lemon-infused chickpea mousseline

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan or ratatouille

Daube de bœuf - Provençal braised beef (with olive and wine sauce), seasonal vegetables sautéed and glazed, Camargue rice or mashed potatoes

White tuna steak, ratatouille & basil oil

Slow-cooked pork belly with sage, roasted baby potatoes, rich gravy & fried sage

Cheese platter (+6€ per person)

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Pavlova aux pêches pochées dans un sirop de sauge

Peaches pavlova with poached peaches in a sage syrup

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Vanilla or wild thyme crème brûlée

Chocolate fondant & citrus mascarpone

Vanilla or Timut pepper panna cotta, peach coulis

Roasted figs with lavender honey, almond financier & mascarpone

Provençal mille-feuille with “oreillettes,” orange blossom pastry cream, and apricots

Chocolate ganache & olive oil

Apricot Tarte Tatin with lavender homemade ice cream

Provençal appetizer platter: tapenade, sun-dried tomato caviar, artichoke cream, local olives, and Grissini breadsticks or fougasse

Gilda with Cavaillon melon, mozzarella & basil oil

Grilled eggplant, confit tomatoes, feta cream, toasted pine nuts & dill oil

Garlic cream with almonds and citrus, homemade Grissini breadsticks

Panisses (Provençal fries made with chickpea flour) & aioli

Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil

Cold zucchini soup, fresh goat cheese, and mint

Tomato and red pepper gazpacho, country-style ham

Melon gazpacho, cucumber, and basil oil

Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)

Burrata, roasted seasonal vegetables, & basil

Pistou soup (Provençal soup with basil, garlic, summer greens, and legumes)

Honey-roasted nectarines, labneh, and a fresh herb dressing

Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil

Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine

Einkorn risotto, Camargue mussels, red bell pepper cream, grilled Marseille-style Padrón peppers & parsley oil

Marinated and flame-grilled mackerel, green sauce with fresh herbs, zucchini tabbouleh, and fennel mousseline

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Zucchini tagliatelle with lemon and ricotta

Eggplant Parmigiana, Camargue rice with herbs & smoked scarmoza emulsion

Leek medallions with nori-wrapped vinaigrette, charred and smoked leeks, white miso cream, velvety balsamic vinegar & trout eggs

Vegetarian aioli, steamed and glazed seasonal vegetables, aioli, lemon-celery juice gel

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Chocolate fondant & citrus mascarpone

Vanilla or Timut pepper panna cotta, peach coulis

Roasted figs with lavender honey, almond financier & mascarpone

Chocolate ganache & olive oil

Apricot Tarte Tatin with lavender homemade ice cream

Cheese platter (+6€ per person)

Un amuse-bouche végétal

Un amuse-bouche terre ou mer

L'amuse-bouche de vos souhaits

Entrée gastronomique de votre choix

Entrée simple et familiale de votre choix

Plat gastronomique de votre choix

Plat traditionnel et familial de votre choix

Barbecue et/ou plancha

Plateau de fromages - sélection fine

Le dessert de votre choix

Canapés of pissaladière (Provençal onion confit pie)

Cavaillon melon gilda, aged country ham, basil leaves, and basil-infused olive oil

Green Bagna cauda (Provençal dip made with herbs, anchovy and lemon)

Watermelon and Feta checkerboard, with olive oil

Local cheese platter

Ajo blanco (almonds dip), toasted almonds, and sautéed zucchini

Honey-roasted nectarines, labneh, and a fresh herb dressing

Pistou Soup (Provençal pesto and legumes, green vegetables soup)

Niçoise salad with confit tuna in olive oil

Traditional aioli, steamed and glazed seasonal vegetables, aioli, lemon-celery juice gel

Provençal braised beef (with olive and wine sauce), seasonal vegetables sautéed and glazed, Camargue rice or mashed potatoes

Grilled red mullet Provençal-style (with wine and tomato sauce, capers, and olives), fresh homemade tagliatelle

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan or ratatouille

Provençal chicken dish (tomato and wine ragoût) with fresh pasta and grilled vegetables

Crème brûlée

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Bouchée de pissaladière

Bagna cauda verte revisitée, assortiment de crudités

Damier de pastèque et feta

Crudo de poisson (varie selon la saison), chorizo de taureau, huile de poivron rouge au romarin

Tarte à la tomate et burata

Ajo blanco, amandes torréfiée et palourdes (ou courgettes)

Aïoli traditionnel, légumes de saison cuits vapeur et laqués, aïoli, gel de jus de céleri citronné

Maquereau grillé à la flamme, sauce verte et tagliatelles fraîches au citron et basilic

Coupe de glaces maison : crème glacée à la verveine et sorbet abricot (autres parfums possible)

Pêches pochées dans un sirop de sauge, crumble d'amande à l'huile d'olive et au miel