With every dish, I aim to recreate authentic flavours to revive the memories and dreams of my childhood in the Savoy. Every dish is also infused with my enormous passion for Provence, a permanent source of inspiration that enables me to create and experiment with a delicate and generous kind of cuisine. I prefer the very simple ingredients that I find on my walks in the hills of the Luberon region, in my vegetable garden or from local producers.
Menus 85-210 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Tuesday and Wednesday (from March 12th to July 1st) (off season), Tuesday noon and Wednesday (from September 1st to November 15th).
Hotel/Gourmet restaurant: from mid-November to mid-December and from mid-January to mid-March.