Chef Marc Ozdemir Garnier

"Magic Provence" mini platters with Italian cold meats, goat's cheese from the region of Saint Saturnin d'Apt, abomasum from the nearby Drôme, cherry tomatoes, pomegranates and mango slices on the finish

*Walnut and zucchini salad, kale (anti-inflammatory properties) and chickpeas (for strong muscles)

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

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

"Plancha" animation: mixed meat skewers, mild Tex Mex-style seasoning followed by gratin dauphinois, mini peppers and heirloom tomatoes

"Vol-au-Vent" in puff pastry, sweetbreads, free-range poultry, spinach on a béchamel sauce, black truffle from Gordes village on Luberon area ( reserve 48 hours in advance for the preparation, please )

*Quinoa and yellow lentil tabbouleh with Moroccan mint

*Tarka dahl with candied red onions and coconut yogurt, garlic, and ginger leaves (Wicca cuisine)

(Special estouffade) beef stew with raisins and nuoc mam, coriander seeds and organic olive oil from Nyons area ( Tanche variety )

A Special "Gardiane de Taureau" or Bull as Bourguignonne from near famous Camargue area, local and savage red rice

Canadian lobster tail and claw peeled for greater ease of tasting ( only on December and January period )

Aveyron region (famous brand Ségala ) cannon of veal, stuffed with mushrooms and herbs in churned butter sauce, recipe acquired from Michelin-starred chef Régis Marcon in Saint-Bonnet-le-Froid village

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

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

A special cake with chocolate or seasonal fruits made by pastry chef (MOF) M. P. SEGOND from Aix-en-Provence city ( possible gluten free )

Candied pears with calissons cream, all on a Cavaillon melon coulis

A special Tart, chocolate or fruit specialty from "Maison JOUVAUD" Isle-sur-la Sorgue

Puff pastry with cheese or potatoes

Bacon and muffins Chicken skewer, melon, and fresh goat cheese Pastries and wholemeal bread Chef's hummus specialty Puff pastry with cheese or potatoes Bulgur balls (vegan recipe) with light spices

Oat and Soja juice or coffee or tea

Coconut yogurt, chia seeds

Breakfast prep with tempeh, broccoli, kale, tomatoes and zucchini

Omelettes to order plain tomato with bacon, sausage

Chicken salad with watercress, pomegranate and cucumber

Chicken skewer, melon and fresh goat’s cheese sauce

French Pastries and wholemeal bread

Chocolate fondant tart from the chef

"Opéra" famous French tart to chocolate and coffee or a wonderfull tart with seasonal fruits

Crème brûlée - a great classic of French pastry gastronomy

Empanadas, Spanish specialties created by the chef with pieces of tuna and lightly spiced

Amuses- bouche from Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

Falafels and beetroot hummus on a tahini and lemon juice sauce

Pad Thai composed with natural Tofu seasoned by the chef) with fine herbs, bean sprouts, lime, chives and flat rice noodles, all cooked in a wok with sweet spices ( vegan recipe )

Eggs cocottes, a famous recipe of French gastronomy, with or without a slice of whole foie gras

Ceviche fusion food Asian-Peruvian style, fish ( cod or Scottish salmon ), lime, tamarind, ginger, sweet potato, cucumber, mango, sesame seeds and just grilled corn

Mini asparagus wrapped in a savoury bacon and beans tenderly cooked by the chef

Carrot and coral lentil curry, raisins and red onion ( Vegan recipe )

Gers chicken (Pyrenees area) cooked with a delicious stuffing and new harvest fresh dates

Pork tenderloin from the Pays Basque region and served with Italian polenta with olive oil from the famous area "Les Baux de Provence"

A Special "Gardiane de Taureau" or Bull as Bourguignonne from near famous Camargue area, local and savage red rice

Sea bass or Sea bream cooked on skin and chorizo, porcini mushrooms at the end of cooking

Scallops, pok choy leaves from thaï food celeriac cannelloni with spinach, Luberon truffle flakes

Albacore tuna just seared in Satay sauce, organic sesame to top off the wok with crunchy vegetables cooked Thai style

Trout with Riesling ( white wine ) sauce served with vegetable and parsley flan

Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market ( for Gluten free and Vegan people )

Roasted Bergeron apricots (3), accompanied by toasted almonds and hazelnuts

Roasted peaches with verbena, with a scoop of vanilla ice cream topped with chestnut organic honey

Skewer of candied vanilla banana and St Bonnet-le-Froid morels (dessert created by Michelin-starred chef M. MARCON)

Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

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"

Asparagus from Carpentras with an Italian salad, oil olive from Nyons with pesto sauce

Chicken salad with watercress, pomegranate and cucumber

Vine leaves stuffed with rice from Camargue area

Lamb epigram (piece located under the shoulder) with balsamic

Veal tendon and sautéed potatoes

Sea bass with tapenade served with ratatouille of fresh vegetables bio

Local chicken with lemongrass and coconut milk

Panna Cotta with Vaucluse strawberries

Chef's chocolate fondant on a mango coulis

French Cream brûlée with vanilia from the Chef