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 €
Mediterranean Mullet
Rubbed with mild spices and nasturtium velouté
L’ISLE-SUR-LA-SORGUE TROOT
Black radish, Cazette hazelnut, with a Chardonnay and linden blossom broth.
FARM-RAISED PIGEON
Gratined with pine nuts, confit leg, Salmis sauce
VIBRATO 70% GRAND CRU CHOCOLATE
Abate pear, and toasted almond
Provence Vagabonde
190 €
Mediterranean Mullet
Rubbed with mild spices and nasturtium velouté
IBERIAN SOLOMILLO
Aigrelette cream, Sturia Osciètre caviar
L’ISLE-SUR-LA-SORGUE TROOT
Black radish, Cazette hazelnut, with a Chardonnay and linden blossom broth
SCALLOPS
Cooked with coffee grounds, turnip and citrus
OLIVE OIL FROM BASTIDE DU LAVAL
lemon, basil virgin oil, Sancho pepper
VIBRATO 70% GRAND CRU CHOCOLATE
Abate pear, and toasted almond
Notre fil d’Ariane
225 €
Mediterranean Mullet
Rubbed with mild spices and nasturtium velouté
IBERIAN SOLOMILLO
Aigrelette cream, Sturia Osciètre caviar
ABALONE FROM BRITANY
meunière-style, iodized fragrance
L’ISLE-SUR-LA-SORGUE TROOT
Black radish, Cazette hazelnut, with a Chardonnay and linden blossom broth
SCALLOPS
Cooked with coffee grounds, turnip and citrus
FARM-RAISED PIGEON
Gratined with pine nuts, confit leg, Salmis sauce
OLIVE OIL FROM BASTIDE DU LAVAL
lemon, basil virgin oil, Sancho pepper
VIBRATO 70% GRAND CRU CHOCOLATE
Abate pear, and toasted almond
Menu Exception
350 €
Iberian 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
Flambed on our oak barrel stave, tamarind, head juices
A legendary Mediterranean crustacean, wild and rare, its intensity awakened by the charred wood of our barrels
Kobe beef
Calisson turnip, reduced juice
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
Vibrato Chocolate
Abate pear and roasted almond
Exceptional 70% chocolate from the Séquencia range by Chocolaterie de l'Opéra
