Every Friday and Saturday, an exceptional and original three-hour workshop is added to the range of workshops: the Dinner Workshop.
The collections are adapted to seasonal produce and offer menus with dishes that are as delicate as they are varied.
A food and wine pairing package including 3 x 120 ml glasses to accompany your starter, main course and dessert is available at an additional cost of €50 (order and pay on site).
A wine list reflecting the diversity of the terroirs of our artisan winemakers is also available on site. Don't hesitate to ask our sommelier for advice on how to make the most of your dining experience.
12 July, 13 July, 2 August, 3 August, 23 August, 24 August, 13 September, 14 September
Starter
Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate, fougasse with olives
Main Course
Lamb fillet with a parsley crust, pearled jus with black olives, Provençal vegetable tian
Dessert
Vacherin with Bergeron apricot & fresh lemon verbena ice cream
19 July, 20 July, 9 August, 10 August, 30 August, 31 August
Starter
Coconut sugar and Timut pepper torched Salma® salmon, Bergeron apricot marmalade with basil
Main Course
Roast free range veal rack with fresh lemon verbena, small golden chanterelle mushrooms, potato gnocchi with preserved lemon
Dessert
Mirabelle plums with lemon grass, blackcurrant and almond puff pastry mirliton
5 July, 6 July, 26 July, 27 July
Starter
Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
Main Course
European lobster cooked on salt, natural jus, small golden chanterelle mushrooms, apricots and fresh almonds
Dessert
White peach ‘‘pavlova’’, redcurrant and mint sorbet
28 June, 29 June, 16 August, 17 August, 6 September, 7 September, 20 September, 21 September
Starter
"Catch of the day" wild fish ceviche style, lime, chilli, red onion, coriander, coconut milk
Main Course
Acquerello® risotto with golden chanterelle mushrooms, scarlet ‘‘gamba’’ prawns and octopus,
courgette marmalade with apricots
Dessert
Saint-Honoré with kumquat-strawberry confit, Reunion Island blue vanilla cream
20 December, 21 December, 22 December, 26 December, 27 December, 28 December, 29 December
Burgundy choux pastries “cooked to order”
Starter
Thick “Iekjime certified” Bömlo salmon steak, beurre blanc with Provence citrus fruit, gnocchi with young spinach leaves
Main Course
Brittany scallops, chicken broth with foie gras, ginger, mango and Granny Smith apple
Chicken supreme stuffed with black truffle, Albufera sauce, root vegetables
Dessert
Baba with aged rum, pineapple, intense vanilla ice cream
Gourmandises
Candied chestnut
Macaron
Chocolates
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The sale of alcohol is forbidden to minors under the age of 18.
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