Food & Wines paring

Spaghetti

Spaghetti served with olive oil, parsley, garlic, a hint of chilli and decorated with a few cherry tomatoes (to add a touch of...

Fat Tuna

very rare on the inside, seized on the outside

veal SALTIMBOCCA

Veal cutlet, slices of prosciutto, 2 SAGE leaves, all held together by toothpicks and pan-fried rosé. Perfect with Brilliant Carmine.

Beef ribs with chanterelles,

Furred game, black pudding with two apples, heart of melted camembert with Provence herbs.

Aperitif & Provencal specialties

Tapenade, eggplant caviar, toast and olives

strawberry from Carpentras

Sugar and sprinkled with a little La Rosée

Asparagus!

Grilled, with a drizzle of olive oil and sprinkled with parmesan. Also delicious with cream of asparagus.

Tomato mozzarella salad and BASILICA

Some aromas of the Basilica are found in the Mistralet

oven wild salmon

served with garlic mayonnaise

Aïoli

Cod, steamed vegetables, aioli

Scallop

Steeve Grilled but raw in the center and a little cream