Menu
Just a few months after the opening of Le Art restaurant, the Michelin star was awarded.
At the helm of our gastronomic restaurant, Chef Matthieu Dupuis Baumal and his team take on the daily challenge of dazzling your eyes and delighting your taste buds with their sophisticated cuisine that showcases the colors and flavors of Provence, throughout the seasons.
"In the kitchen and dining room, a dedicated team of passionate professionals who are committed to offering the best, every day."
The menus
Couleurs et saveurs
135 €
CEP MUSHROOMS
Mediterranean Mullet, Piedmont hazelnutsr
ROCK RED MULLET
Lacquered with Manjolive saffron, fennel sweetness
FARM-RAISED PIGEON
Gratinéed with pine nuts, confit leg, Salmis sauce
SOLLIÈS FIG
Fig leaf cream, black sesame praline
Provence Vagabonde
190 €
IBERIAN SOLOMILLO
Aigrelette cream, Sturia Osciètre caviar
CEP MUSHROOMS
Mediterranean Mullet, Piedmont hazelnuts
ROCK RED MULLET
lacquered with Manjolive saffron, fennel sweetness
HUELVA CARABINEROS
flambéed on a barrel stave, tamarind, head jus
OLIVE OIL FROM BASTIDE DU LAVAL
lemon, basil virgin oil, Sancho pepper
SOLLIÈS FIG
Fig leaf cream, black sesame praline
Notre fil d’Ariane
225 €
IBERIAN SOLOMILLO
Aigrelette cream, Sturia Osciètre caviar
CEP MUSHROOMS
Mediterranean Mullet, Piedmont hazelnuts
ABALONE
meunière-style, iodized fragrance
ROCK RED MULLET
lacquered with Manjolive saffron, fennel sweetness
HUELVA CARABINEROS
flambéed on a barrel stave, tamarind, head jus
FARM-RAISED PIGEON
gratinéed with pine nuts, confit leg, Salmis sauce
OLIVE OIL FROM BASTIDE DU LAVAL
lemon, basil virgin oil, Sancho pepper
SOLLIÈS FIG
Fig leaf cream, black sesame praline
Menu Exception
350 €
Iberico Solomillo
Aigrelette cream, Sturia Beluga caviar
The finest caviar in the world, with a delicate texture and exceptionally long grains, handselected
Black aioli from Drôme
Bluefin tuna otoro, fennel freshness
Otoro, the most prized and melt-in-the-mouth cut of bluefin tuna, lightly seared to reveal its depth and precision
Imperial Carabineros from Huelva
Flambeed on our aok barrel stave, tamarind, head juices
A legendary Mediterranean crustacean, wild and rare, its intensity awakened by the charred wood of our barrels
Kobe beef
Roasted porcini, Katsuobushi jus
Exceptional japanese beef with fine marbling, just seared to perfection
Bastide du Laval olive oil
Lemon, basil-infused oil, Sancho pepper
An award-winning provençal vintage oil with intense fruitiness, brought to life by the freshness of lemon and the brightness of Japanese pepper
Solliès fig
Fig leaf cream, black sesame praline
A sun-drenched fruit, emblematic of Provence, elevated by Barolo vinegar and a rich Port jus
