Chef Marc Ozdemir - Garnier

Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"

Animation "Plancha" mini shrimps marinated garlic & herbs, served with crunchy vegetables from the market of Coustellet, pesto sauce from Mont Ventoux,

Delicious salad of fresh vegetables from Coustellet market with Alpilles chicken and sweet spices

Scallops cooked in their juice, crushed candied tomatoes and thin slices of Carpentras melon on Oyster sauce Umami style

Squid chorizo ​​lemon confit vanilla and fennel with Espelette pepper from Roussillon

"La Bouillabaisse" famous soup, speciality from Marseille and Séte city, authentic recipe from the Chef with any little fishs from Mediterranean coastal

Organic's and farmhouse fillet of Veal, just stuffed with ratatouille and vegetables from Roussillon Market, private recipe big Star Chef Régis Marcon in St Bonnet le Froid

Saint Pierre local fish vegetables cooked with sweet peppermint steam grated fresh truffle asparagus from Mallemort village grains local sprouts

Saint Pierre local fish lentils cooked risotto style with Burrata tomato water Martini Dry water and basil leaves

Blue lobster steam simmered raw claws celeriac infusion according to an original recipe by Chef Jean Francois Piege

Famous Saint Pons chicken from the Alpilles area crispy with blackcurrant juice, all accompanied by a Tatin of white radish and fruity Timut pepper

"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau

Tatin Tart from French pastry with apple, caramel and confit fruits, specialty of Apt city

Local figs poached with Sangria and crunchy crouton-shaped rolls, a finish of thick recipe by Helene Darroze

Salade bionique Healty façon gréco/libanaise ( composée des légumes frais, feta, l'huile d'olives de Nyons, tomates cerises, grenades et mangues en quartiers ) avec des aiguillettes de filets de truite

Pavé de Cabillaud proposé suivant une pêche raisonnée, servi nature pour les enfants avec des tagliatelles aux quartiers de surimi ou simplement natures

Steak hachée accompagnée de riz nature ou pommes de terre bio du Luberon

Nuggets avec un accompagnement à choisir librement

Fondant au chocolat du Chef sur un coulis aux fruits rouges

Cheesecake myrtilles et écorces d'oranges confites du Pays d'Apt

Tarte tatin du Chef et sa glace au parfum de vanille

Burrata Cheese et ses toasts à la crème Pesto du Ventoux

Saumon Gravlax ou Tataki de Bonite préparé et juste doré sur grill servi à la Niçoise avec un caviar d'aubergine

Eggs cocotte French specialty with ratatouille ( any vegetables ) and fresh salmon on a veal sauce from the chef

Animation "Plancha" crevettes marinées à l'ail & fines herbes, servi avec des légumes croquants du marché de Coustellet et sauce Pesto du Ventoux

Dos de Cabillaud ou Skrei au jus de thym, lait de coco aux épices douces et légumes croquants des maraîchers du Luberon

Longe de Thon glacé à la sauce Satay, sésame bio pour couronner le wok de légumes cuisiné façon Thaï

Brochettes de volaille à la citronelle sucrée & pimentée accompagnées d'un wok de légumes & nouilles Thaï

Poires aux mini calissons d'Aix, sirop de melon de Cavaillon et crème aux framboises bio

Abricots confits vanillé, miel de Corse au piment d'Espelette sur un mode sucré-épicé

Cheesecake vegan à la patate douce violette et myrtilles sauvages au sirop d'érable

Mendiant gianduja and lamelles de mangue with a sorbet mangue

Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"

Caprese salad with tomato cherry, mozzarella chese and vegetables from Luberon markets

Crispy quail from Vaison la Romaine/ Provence with spices (raisins - apricot from Vaucluse area- ginger - cinnamon - coriander ) all enclosed in a puff pastry

Red mullet from Séte ( near fishing Port ), oil saffron made by Chef, mushrooms just cooked with ''Baux de Provence'' extra virgin olive oil label and basil from Organic's Market of Coustellet

Whole wild Bar after fishing labeled ''France Pavilion'' , marinated with Verbena pick in the vicinity of Oppède village by the Chef and served on a sauce ''Bouillabaisse'' specialty from Chef

Organic Lamb '' Label Rouge/ famous Red Label from Sisteron or Les Alpilles area, vegetables and potatoes variety from Bonnieux village, gastronomic recipe with almonds roasted

Special "Gardiane de Taureau" or Bull as Bourguignonne from Camargue area and local rice

Organic's and farmhouse fillet of Veal, just stuffed with ratatouille and vegetables from Roussillon Market, private recipe big Star Chef Régis Marcon in St Bonnet le Froid

Marinated salmon fillet and flan de polenta aux petits légumes with a vinaigrette à l'orange

Whole Norwegian salmon ( minimum 10 persons ) stuffed with small vegetables cooked tajine style on a mango sauce

Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market

"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau

A special chocolate or fruit tart from our pastry Chef with fruits confits of Apt city

Carpaccio de Melon from Carpentras city ou de Mangue avec une mousse au vanilla rum

ANTIPASTI (Nduja - spicy sausage from the region of Calabria - Mortadella Bologna IGP - Tuscan sausage with summer truffles - Anchovy fillets with capers from Sicily

Italian Power Poke (Walnut St. Jacques ) - rare Garum di Tonno sauce from Sicily - Pine nuts with crushed almonds and candied

Fresh Italian Ravioli with Ricotta and Spinach filling

Gambas with spices, garlic- herbs, Pasta organic 'Busiate' from Sicily, special fish- shellfish sauce

Sliced Beef, Beets, Eggplant Alla Norma Sauce - Tomato- Ricotta, Stracciatella di Burrata

OssoBuco di Vitello (Veal knuckle) a true classic of Italian cuisine prepared in the old-style as in the region of Emilia-Romagna

Escalope of Veal with Milanaise & Risotto Alla Diavola (sweet pepper - paprika and tomato)

Mozzarella di Bufala Campana - Pecorino Abruzzo (sheep's milk cheese) with "Pane Carasau" breads from Sardinia and typical Fondue accompaniment to Fontina del Valle D'Aosta

Babas with Limoncello, to taste with whipped cream or an ice cream of your choice

Open Bar of organics fruits from Luberon area and from the Southern Alps

Panna Cotta and its apricot or mango coulis

Famous Traditional Tiramisu prepared with seasonal red berries

Flying Falafel on the Tzatziki sauce and houmous specialty with sesame or mashed beets

Salade bionique mode Healty ( composée des légumes et fruits frais du Marché de Coustellet ) yaourt suedois et tagliatelles de truite bio

Couronne de Sole Tropicale suivie de champignons variés, ail & fines herbes, le tout agrémenté d'un coulis de Yuzu

Saumon bio grillé à la sauce Teriyaki, miel Corse et gingembre confit

Bar entier ou Daurade en filet ( en fonction d'arrivage sur Port de Sète ) suivant une pêche raisonnée, marinés à la Verveine et servi sur une sauce Bouillabaisse Maison

Fondant au chocolat sur un coulis aux fruits rouges

Marrons en morceaux sur une crème de grenades, sirop de rhum ambré aux éclats de meringue vanillée

Salade de fruits de saison et exotiques sur un coulis de mangues

Cocktail Whip - Burning and Iced fruits & spices & ginger specialty Kamasutra Food

Sublime stimulant of Kama Sutra made from red bean and ground pepper

Cocktail Magic and burning potion of love- Spicy for the whole body and frosty to send chills everywhere

Special recipe from an Indian curry with tahini small tomatoes and chickpeas organic Greek yogurt and Armenian kataifi

Famous Sushi in red & black shaped geisha balls for a future Auparishtaka of the loving couple

Special stuffed scallops accompanied by rosé champagne

Hearts of Foie Gras with a pinch of cumin and ginger all on a heart of warm organic brioche

Monkfish cooked yellow curry and polenta specialty with vegetables Vitelotte variety potato finish

Thai chicken cooked in curry and small mushrooms with mild spices prepared with coconut milk on a sweet finish of mini ginger leaf

Sea bream fillet dressed with Nori seaweed and crushed pistachios for an explosion of libido

Veal stuffed with local Morels and served on endive's Tatin, Calvados liqueur from Normandy region and goji berries on a soy sauce

Sweetness and voluptuousness with macaroons and a shot of liqueur Grand Marnier or Kahlua & Cointreau & Bailey

Elixir of fresh ginger with authentic honey from Mées village and organic lemon from Sicily

Mango and local strawberry fruit salad with a hint of leaf ginger

OFFERED by the Chef a black mask for the night and a special candle with organic vanilla oil for a voluptuous night massage by your partner

Veggie rosettes garnished with a garlic & herb Roquefort brandade

Fresh spring salad Healty mode (composed of fresh vegetables and fruits from the Coustellet Market) Greek yogurt and organic trout tagliatelle

Sea bass cheek steamed side dishes of your choice (vegetable risotto or Luberon ratatouille or Turkish-style bulgur or mashed broccoli and organic potatoes

Fresh fruit salad with maple syrup or plain