Chef Jessica Digon

Ajo blanco (almonds dip), toasted almonds, and zucchini

Canapés of pissaladière (Provençal onion confit pie)

Cavaillon melon gilda, aged country ham (mozzarella for the pregnant woman), basil leaves, and basil-infused olive oil

Tapenade (provençal olive dip)

Panisses (Provençal fries with chickpea flour) & aioli

Honey-roasted nectarines, labneh, and a fresh herb dressing

Hmiss (algerian ratatouille)

Green houmous

Cheese & charcuterie platter

Savory layer cake for birthday (Smörgåstårta)

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Homemade ice cream sundae: verbena ice cream and apricot sorbet

Canapés of pissaladière (Provençal onion confit pie)

Cavaillon melon gilda, aged country ham, basil leaves, and basil-infused olive oil

Green Bagna cauda (Provençal dip made with herbs, anchovy and lemon)

Watermelon and Feta checkerboard, with olive oil

Local cheese platter

Ajo blanco (almonds dip), toasted almonds, and sautéed zucchini

Honey-roasted nectarines, labneh, and a fresh herb dressing

Pistou Soup (Provençal pesto and legumes, green vegetables soup)

Niçoise salad with confit tuna in olive oil

Traditional aioli, steamed and glazed seasonal vegetables, aioli, lemon-celery juice gel

Provençal braised beef (with olive and wine sauce), seasonal vegetables sautéed and glazed, Camargue rice or mashed potatoes

Grilled red mullet Provençal-style (with wine and tomato sauce, capers, and olives), fresh homemade tagliatelle

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan or ratatouille

Provençal chicken dish (tomato and wine ragoût) with fresh pasta and grilled vegetables

Crème brûlée

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Bouchée de pissaladière

Bagna cauda verte revisitée, assortiment de crudités

Damier de pastèque et feta

Crudo de poisson (varie selon la saison), chorizo de taureau, huile de poivron rouge au romarin

Tarte à la tomate et burata

Ajo blanco, amandes torréfiée et palourdes (ou courgettes)

Aïoli traditionnel, légumes de saison cuits vapeur et laqués, aïoli, gel de jus de céleri citronné

Maquereau grillé à la flamme, sauce verte et tagliatelles fraîches au citron et basilic

Coupe de glaces maison : crème glacée à la verveine et sorbet abricot (autres parfums possible)

Pêches pochées dans un sirop de sauge, crumble d'amande à l'huile d'olive et au miel

Cavaillon melon gilda, aged country ham, basil leaves, and basil-infused olive oil

Panisses (Provençal fries with chickpea flour) & aioli

Local cheese platter

Cold ratatouille wreath, tomato coulis, basil microgreens, and garlic flowers

Honey-roasted nectarines, labneh, and a fresh herb dressing

Pistou Soup (Provençal pesto and legumes, green vegetables soup)

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Provençal braised beef, seasonal vegetables sautéed and glazed, Camargue rice or mashed potatoes with olive oil

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan or ratatouille

Provençal chicken dish (tomato and wine ragoût) with fresh pasta and grilled vegetables

Crème brûlée

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Rice pudding with orange blossom, Cavaillon melon coulis

Bagna cauda verte revisitée, assortiment de crudités

Brandade de morue fumée, oeufs de truite et croûtons au beurre noisette

Gilda de melon de Cavaillon, jambon de pays affiné, feuilles de basilic et huile d'olive infusée au basilic

Crudo de seiche (varie selon la saison), chorizo de taureau, huile de poivron rouge au romarin

Ajo blanco, amandes torréfiées et palourdes

Soupe au pistou

Nectarines rôties au miel, labneh (version végétale possible), vierge d’herbes fraîches

Aïoli traditionnel, légumes de saison cuits vapeur et laqués, aïoli, gel de jus de céleri citronné

Daube de boeuf, légumes de saison tournés et glacés dans un beurre d’anchois, riz de Camargue

Raviole aux aubergines confites, tomates séchées, parmesan affiné, jus de légumes réduit et infusé aux herbes de la Garrigue. Condiment de chapelure aux olives, câpres et citron comme une gremolata

Risotto de gambas au lard de colonnata, jus réduit et huile de carapace

Rougets grillés à la provençale (sauce au vin et à la tomate, câpres et olives), tagliatelle fraîches maison

Sélection fine de fromages

Coupe de glaces maison : crème glacée à la verveine et sorbet abricot (autres parfums possible)

Pavlova aux pêches pochées dans un sirop de sauge

Cavaillon melon gilda, aged country ham, basil leaves, and basil-infused olive oil

Panisses (Provençal fries with chickpea flour) & aioli

Ajo blanco (almonds dip), toasted almonds, and sautéed zucchini

Honey-roasted nectarines, labneh, and a fresh herb dressing

Pistou Soup (Provençal pesto and legumes, green vegetables soup)

Tomato pie

Roast veal or pork, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan

Homemade ravioli with candied eggplant, sun-dried tomatoes, aged Parmesan, and a reduced vegetable jus infused with Garrigue herbs. A breadcrumb garnish with olives, capers, and lemon, similar to gremolata

Provençal chicken dish (tomato and wine ragoût) with ratatouille

Crème brûlée

Homemade ice cream sundae: verbena ice cream and apricot sorbet for example

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Smoked cod brandade with trout roe and croutons in brown butter

Green Bagna cauda (Provençal dip made with herbs, anchovy and lemon)

Cavaillon melon gilda, aged country ham, basil leaves, and basil-infused olive oil

Ajo blanco (almonds dip), toasted almonds, and clams

Honey-roasted nectarines, labneh, and a fresh herb dressing

Cold ratatouille wreath, tomato coulis, basil microgreens, and garlic flowers

Raw fish (seasonal), bull chorizo, red pepper oil with rosemary

Grilled sea bass, candied fennel, citrus fruits, smoked paprika butter, mashed potatoes with olive oil and lemon, fresh thyme

Provençal braised beef, seasonal vegetables sautéed and glazed in anchovy butter, Camargue rice

Roast veal, rich herb jus with Garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved Parmesan

Grilled red mullet Provençal-style (with wine and tomato sauce, capers, and olives), fresh homemade tagliatelle

Vegetarian or traditional aioli, steamed and glazed seasonal vegetables, aioli, lemon-celery juice gel

Cheese platter - fine selection

Crème brûlée

Homemade ice cream sundae: verbena ice cream and apricot sorbet

Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey

Bagna cauda verte revisitée, assortiment de crudités

Brandade de morue fumée, oeufs de truite et croûtons au beurre noisette

Fougasse maison aux olives

Encornets sautés, sauce teriyaki maison anisée

Nectarines rôties au miel, labneh, vierge d’herbes fraîches

Asperges vertes grillées, petits pois frais, sauce mousseline verte infusée aux cosses, zestes de citron

Risotto de gambas au lard de colonnata, jus réduit et huile de carapace

Aïoli végétal ou traditionnel, légumes de saison cuits vapeur et laqués, aïoli, gel de jus de céleri citronné

Daube de poulpe aux olives, pâtes fraiches et émulsion de parmesan

Sélection fine de fromages

Tarte tatin de prunes au caramel de datte, pâte à l’huile d’olive et au miel

Riz au lait à la fleur d’oranger, coulis de melon