Asparagus with shrimps and sauce Mousseline Butter-blanched white asparagus with fresh shrimps, Mousseline sauce and herbs

House Rillette Porc rillette seasoned with thyme, rosemary and prunes. Served with good mustard, olives, pickled shallots & homemade bread

Salade Chevre Chaud Warm honey-baked goat cheese on grilled bread served on fresh salads tossed in mustard vinaigrette, salted almonds, olives & pickled onions.

6 Oysters With lemon and Sauce Mignonette. Ask the waiter about the catch of the day.

Suprême de volaille avec sauce à l’estragon Chicken breast "supreme" with crispy seasonal greens, small new baked potatoes and tarragon sauce.

Catch of the day with sauce Vierge Skin fried fish of the day, new boiled potatoes and a salsa of basil, coriander, tomatoes and capers in olive oil.

Daube Provençal Classic Provençal stew with red wine, vegetables and beef flavored with Herbes de Provence and juice of blood oranges. Served with gnocchi and grated Gruyère

Rhubarb trifle Trifle with rhubarb, white chocolate-vanilla cream and crispy macaroon

Gâteau au fromage et cerises Cheesecake with cherries

Say Cheese !! The 3 cheeses of the day, selected by the Patron (or maybe some random guy with a fermented milk craving) Nobody knows..