Le menu des mets (Starter+Main Course or Main Course+Dessert) 27€
(EN) Le menu des mets32€
only for LUNCH
1er Mets à la carte 14€
- leek and potato salad with liquorice and smoked trout from isle sur la sorgue
ou
Hot soup of the moment and its fresh cheese dip
Grands Mets à la carte 24€
The farm capon in two cookings : the fillet roasted at just the right temperature with masalé spices and a parmentier-style crumble with the leg confit with pumpkin seeds
ou
Creamy spelled with celery roots and melanosporum truffle
ou
Fish cooked to just the right temperature, seasonal vegetables in lobster broth emulsified with coral
Les Derniers mets à la carte 10€
The assortment of refined cheeses accompanied by a mixte salad of young pousse and a seasoned fruit jam 10€
ou
Chocolate mille-feuille infused with tonka bean and clementine
ou
Entremet with chestnut cream, candied pineapple with lime
Proposé par
Menu Renaud'mets (Starter+Main Course or Main Course+Dessert) 30€
(EN) Menu Renaud'Mets40€
Only in the evenings
Le Partarge d'Emotions à la carte 18€
-hot velouté of the moment
&
-scallops cooked at the right temperature, celery mousseline with hazelnuts
&
-red beetroot, pear and organic walnut oil, smoked trout from isle sur la sorgue
Les Grands Mets à la carte 26€
French veal : the sirloin roasted at just the right temperature and the candied breast, endive braised in a full-bodied juice and orange.
ou
Fish according to availability cooked at the right temperature, sweet potato risotto with nutmeg, fish broth
ou
Creamy spelled with celery roots and melanosporum truffle
Les Derniers Mets à la carte
The assortment of refined cheeses accompanied by a mixte salad of young pousse and a seasoned fruit jam 10€
ou
The sharing of delicacies : assortment of three desserts 12€
Proposé par
(EN) Le degust'Renaud'mets50€
Only in the evenings
Le partage d'émotions
-red beetroot, pear and organic walnut oil, smoked trout from isle sur la sorgue
&
-scallops cooked at the right temperature, celery mousseline with hazelnuts
&
-hot velouté of the moment
Le 1er Grand Met
Fish according to availability cooked at the right temperature, sweet potato risotto with nutmeg, fish broth
&
Creamy spelled with celery roots and melanosporum truffle
Le 2ème Grand Met
The farmer pigeon of monteux : the fillet roasted at the right temperature and the confit leg, green lentils in two textures, organic black fig just roasted with fennel
ou
French veal : the sirloin roasted at just the right temperature and the candied breast, endive braised in a full-bodied juice and orange.
Les Derniers Mets
The assortment of refined cheeses : accompanied by a mixte salad of young pousse and a seasoned fruit jam
ou
The sharing of delicacies : assortment of three desserts(look at the board)
Proposé par
STARTER + MAIN COURSE OR MAIN COURSE + DESSERT 50€