Barely a few months after opening, the Michelin Star was awarded.
At the helm of our gourmet restaurant, chef Matthieu Dupuis Baumal and his team take on the challenge to amaze your eyes and enchant your taste buds with his elaborate cuisine that highlights the smells, colours and flavours of Provence through the seasons.
"In the kitchen and dining room, our passionate and solid team is committed to offering the very best experience, every night."

Menus
Couleurs et saveurs
135 €
Menu for example, may change depending on seasonality
BEEF TOMATO
Roasted, tomato velvet, frozen basil
PROVENCE’S BLACK GARLIC AÏOLI
Catch of our fishermen, zucchini and almond
RABBIT AND LANGOUSTINE
Eggplant caponata, apricot and savory
STRAWBERRY FROM « MONT VENTOUX »
Madagascar’s vanila light cream, elderflower infusion
Provence vagabonde
190 €
Menu for example, may change depending on seasonality
BEEF TOMATO
Roasted, tomato velvet, frozen basil
PURPLE ARTICHOKE
Osciètre caviar, yuzu and champagne sauce
RED MULLET
Laquered with safran, fennel freshness
CARABINEROS FROM HUELVA
Flambé on a stave, tamarind, head juice
BASTIDE DU LAVAL’S OLIVE OIL
Lemon, basil dressing, Sancho peppert
STRAWBERRY FROM « MONT VENTOUX »
Madagascar’s vanila light cream, elderflower infusion
Notre fil d'Ariane, un labyrinthe de charmes
225 €
Menu for example, may change depending on seasonality
BEEF TOMATO
Roasted, tomato velvet, frozen basil
PURPLE ARTICHOKE
Osciètre caviar, yuzu and champagne sauce
PROVENCE’S BLACK GARLIC AÏOLI
Catch of our fishermen, zucchini and almond
RED MULLET
Laquered with safran, fennel freshness
RABBIT AND LANGOUSTINE
Eggplant caponata, apricot and savory
CARABINEROS FROM HUELVA
Flambé on a stave, tamarind, head juice
BASTIDE DU LAVAL’S OLIVE OIL
Lemon, basil dressing, Sancho pepper
STRAWBERRY FROM « MONT VENTOUX »
Madagascar’s vanila light cream, elderflower infusion