In winter, the restaurant’s dishes have truffle written all over them… Vaucluse and Drôme are the largest truffle-producing areas in France…and, all year round, our cuisine depends on small producers and local markets…

Green asparagus, Drôme rabbit, freshly-picked peas, red mullet from the Mediterranean, just on our doorstep …

Our culinary range is simple: a cuisine freely based on the finest of ingredients…

Closed Sunday evening and all day Monday.

Open for lunch and dinner.

Download the restaurant menu (Pdf)

Download menus 29 and 49 € (Pdf)

Download truffle menus 190 and 120 € (Pdf)

In this area, the BLACK TRUFFLE is big business in autumn and winter.  Vaucluse is, in fact, France’s largest producer of black truffles and over the winter, chefs produce an enormous range of dishes with this miraculous tuber:

• Truffle and Ratte potato salad in olive oil
• Truffled cream of pumpkin soup
• Truffle-studded scallops, Swiss chard purée
• Truffle and foie gras turnovers
• Black truffle risotto
• Fattened chicken en demi-deuil
• Pan-fried steak with truffle  marmalade
• Truffled ice cream
• Truffled Saint-Marcellin