Menu
At the helm of the kitchens at Le Art restaurant since 2021, Chef Matthieu Derible crafts a seasonal, refined and sun-kissed gastronomic cuisine, where creativity blends seamlessly with respect for terroir and the traditions of French gastronomy.
The menus
Héritage et Influences (4 Courses)
135 €
LIGNE-CAUGHT MULLET
Rubbed with mild spices, nasturtium velouté
L’ISLE-SUR-LA-SORGUE TROUT
Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth
ROCK RED MULLET
Veal sweetbread, green anise, Olivier Reboul saffron
The Apricot of Provence
Garden Tansy
Héritage et Influences (6 Courses)
190 €
LIGNE-CAUGHT MULLET
Rubbed with mild spices, nasturtium velouté
PRIMEUR POTATOES
Mussels, Champagne, Royal Ossetra caviar
L’ISLE-SUR-LA-SORGUE TROUT
Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth
ROCK RED MULLET
Veal sweetbread, green anise, Olivier Reboul saffron
RHUBARB & BROUSSE CHEESE FROM COSTE FARM
Hibiscus, crispy shortbread
The Apricot of Provence
Garden Tansy
Héritage et Influences (6 Courses)
225 €
LIGNE-CAUGHT MULLET
Rubbed with mild spices, nasturtium velouté
PRIMEUR POTATOES
Mussels, Champagne, Royal Ossetra caviar
L’ISLE-SUR-LA-SORGUE TROUT
Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth
THE PEA FROM MALLEMORT
Sweet onion soubise, shellfish.
ROCK RED MULLET
Veal sweetbread, green anise, Olivier Reboul saffron
SISTERON LAMB
Artichokes, Mint, Garlic Praline
RHUBARB & BROUSSE CHEESE FROM COSTE FARM
Fromage blanc, basil virgin oil
The Apricot of Provence
Garden Tansy
Prestige & Gourmandises
290 €
CARABINERO PRAWN
Flambéed on a Burgundy stone, red berries, Carabinero bisque
PURPLE ARTICHOKE
Citrus leaf broth, Royal Golden Caviar
LINE-CAUGHT TURBOT
Chanterelles with almonds, saffron shellfish foam
CRISPY VEAL SWEETBREAD
French green beans, Sauce Diablotine
CRÊPE SUZETTE
Flambéed with a fine aged liqueur, orange sorbet
