Menu
The Chef and his team offer you,
Spring 2022
Appetizers (warm or cold)
Black sea bream (+7 €)
bream tartare, apple, quinoa, artichoke, citruses vinaigrette
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François's Mushroom,
spinach Raviole, shallot light cream, duck consommé and smocked magret
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Green Asparagus,
with asparagus cream, hazelnuts oil, risotto, smoked salmon, Pomelos vinaigrette
Main Courses
Lamb from Sisteron,
Roasted leg and piece of lamb, wild garlic, turnip and potatoes.
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Squab from Terres froides,
roast squab, variety meats "becasse" style, red wine reduced juice and vegetables
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Cod filet
Vegetable stew and coleslaw cabbage
Cheeses
Goat fiscella (Farm of Chozeau) (+3 €)
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A cheese experience (+5 €)
Desserts
Chocolate dessert
with homemade praline and timut peper ice cream
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Fine apple pie
apple, saffron ice cream
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French toast style brioche
praline, chocolate, and other...
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Paul's Floating Island
with strawberry and lemon hibiscus sorbet
Only seasonal fruits and vegetables are used. Therefore, the required dish may not always be available.
From Tuesday to Friday lunch :
46 € : Appetizer, main course, dessert or cheese
44 € : Appetizer, main course or main course, dessert / cheese
Friday evening, Saturday, Sunday and holidays :
51 € : Appetizer, main course, dessert or cheese
47 € : Appetizer, main course or main course, dessert / cheese
Additional Appetizer : + 17€
During the week at lunchtime, another menu can be propose :
32 € : Appetizer, main course or main course, dessert / cheese
38 € : Appetizer, main course, dessert or cheese
(∗) : Can have a supplement
We can offer you a vegetarian option
THE RESTAURANT CLOSE ITS DOORS AT 3 p.m AND 11 p.m