Influenced by Guy and Gauthier’s travels in Réunion, India and Bali, and featuring ingredients from the Provence region, the evening meal is always creative and inspired: chicken with lemongrass, seared scallops and fennel, purple asparagus from the Camargue, homemade foie gras cooked with tonka bean salt, farm-reared veal and clams.
When working at his range cooker, Gauthier likes to cook and serve fresh turmeric, kaffir lime, tonka beans and more…
High-quality products and the harvest from the kitchen garden of our Provençal guest house are combined with more exotic ingredients to create inventive, sophisticated meals.
The menu consists of 2 starters, 2 main courses and 2 desserts. It is updated every 2 days by the chef.
Dinner is served between 8.30 pm and 9 pm.