Restaurant Private Salons Fine Arts
GĂŠraldine Rumeau, our head chef, suggests you to discover the ever classic recipes of the 1728 among the following dishes. You are invited to choose two starters and two courses, then the Philippe AllĂŠosse cheese selection or a dessert. This tasting menu is offered at 110 euros per person, net price, exclusive of beverages. It requires your time and is limited to 10 guests max.
Tasting menu - The starters Spek
Philibon melon soup and sorbet, breadsticks with black sesame seeds and cured, smoked ham.
Tartar of Albacore tuna fish with basil, lemon grass, ginger, marinated algae, french sea salt, Madagascar pepper.
Tartare of beef
Hand-diced beef, chives, shallots, ginger, Lilliput capers and rocket salad, all presented separately.
Lobe of duck foie gras, house marinated and cooked, chutney with dried fruits and hazelnut chips, country bread toast.
Salad of tender greens, vegetables of the season, cooked and raw poivrade artichokes, truffle-flavored vinaigrette with olive oil from Les Baux de Provence.
Tasting menu - Main course Tataki
Cushion of albacore tuna tataki style, flavored with matcha green tea, crisp courgettes and poivrade artichokes.
Aiguillettes of browned John Dory, ginger-glazed vegetables, lemon coulis.
Le “Carré d’Agneau” 1728
Rack of lamb from our provinces, fricassee of oyster mushrooms and baby fava beans, mint-cumin sauce.
Filet de bœuf façon gravlax *****
Marinated high quality beef* steak, 36 hours in the making. Served cold in the traditional manner, salad of tender greens and sautéed new potatoes.
Piccata of fillet of beef, crushed potatoes with virgin olive oil, Korean sauce.
Beaufort, cow’s milk cheese matured for twelve months.
Rove des Garrigues, a goat cheese naturally flavored with herbs - thyme, lavender and rosemary.
Carles Roquefort, a blue cheese made from cow’s milk.
Or homemade desserts, Light
Home-made ice-creams and sorbets, crispy ‘tuile’ cookie with black sesame seeds.
Fresh fruit of the season, cut bite-size
Rhubarb compote with Tahitian vanilla, mango sorbet and candied ginger.
Every day, our selection of delicacies of the season created with Arnaud Larher MOF.
Or Arnaud Larher pastries