Jean Michel Alazard and his team only use fresh, high-quality produce, most often from the south and surrounding area. The restaurant’s menu varies depending on the season and what local produce is available.
All dishes are home made with the produce as the star, which guarantees exceptional quality.
In winter, you will enjoy trying the restaurant’s suggestions, which showcase all the best ingredients: truffle, scallops, wild salmon and seasonal vegetable soup, along with traditional Provençal dishes and the chef’s unmissable indulgent desserts.
In spring, recipes are mouth-watering and flavoursome, featuring the first asparagus of the season, snow peas, lamb and poultry, seasonal fish and an assortment of the season’s first fruits.
In summer, the menu is tailored to the season with a special focus on fresh vegetables, fruit and other local produce like delicious Coeur de Boeuf tomatoes with buffalo mozzarella, Alpilles goat’s cheese dressed with olive oil from Les Baux-de-Provence, Provençal tomato gazpacho and Cavaillon melon, and succulent, tasty grilled meat with all the flavours of thyme, rosemary and lavender from the garrigue.
In autumn, the first generous gourmet dishes appear on the menu: mushrooms, seasonal vegetables, Josiane Déal’s cheeses and house-made fish soup, with the restaurant’s truffle-themed evenings as a highlight.