Chef Marc Ozdemir Garnier

"Magic Provence" mini platters with Italian cold meats, goat's cheese from the region of Saint Saturnin d'Apt, abomasum from the nearby Drôme, cherry tomatoes, pomegranates and mango slices on the finish

Amuses- bouche from Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

Macaron with " foie gras " and chocolate, on a figs coulis

Shortbread (salted biscuit) with “crottin de chavignol” local specialty with good goat cheese

Marinated or a fresh salmon fillet and flan de polenta " à la provençale with ratatouille " mini vegetables, a really specialty from Provence area

Half lobster caught in a trap in the Atlantic sea

Canadian lobster tail and claw peeled for greater ease of tasting

Obsiblue whole shrimp (5 pieces) Prestige Seafood

Scallops with coral in half shell (3 pieces/person)

Escalope of duck foie gras cooked and served on a bed of salad and nuts with olive oil from Nyons city

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

Canon of Veal ( from Ardèche area ) Risotto Alla Diavola (sweet pepper - paprika and tomato ) Mussels variety mushrooms, specialty/ recipe from big chef Régis Marcon in Saint Bonnet le Froid

Multicolored Pickled Scallops with Beetroot and Kalamansi or Kumquat

Scottish salmon, green cabbage and Oscietre or Baeri Aquitaine caviar with a finish of Vodka sauce

"Mignardises" calissons offered from the chef for all you

"The enchanted Opera" , exquisite gourmandise according to the recipe of Maison Dalloyau

"Magic Provence" mini platters with Italian cold meats, goat's cheese from the region of Saint Saturnin d'Apt, abomasum from the nearby Drôme, cherry tomatoes, pomegranates and mango slices on the finish

Special recipe from an Indian curry with tahini small tomatoes and chickpeas organic Greek yogurt and Armenian kadaifi

Thin Armenian pizzas with minced meat

Falafels and tofu in a corn-based chaplain served on a tzatziki sauce and Lebanon Spice Zaatar

Cheese puff pastry specialty from Greece country

Spinach puff pastry specialty from Greece country

Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

Beet Hummus - Vegan recipe

Grilled halloumi IGP from Cyprus Ile and gratinated with sunflower seeds, fresh mint

Red onion salsa with pumpkin seeds and Lebanese bread

Tarama with goat yaourt from Greece

1 bottle of Turkish drink anised “Raki " offered

Lamb stew from Sisteron or Alpilles area and seasonal vegetables in tajine style, 7 hours cooked

Eggplant stuffed with halal beef on a Lebanese specialty base

Sea bream after fishing labeled ''France Pavilion'' , marinated with Verbena pick in the vicinity of Oppède village by the Chef and served on a sauce ''Bouillabaisse'' specialty from Chef

Fresh salmon fillet and "flan de polenta à la provençale " with ratatouille " mini vegetables, a really specialty from Provence area

A choice from all baklavas and lokoums variety

Turkish halwas from Istanbul, nature or with almonds

Typical black figs from the village of Caromb near Mont Ventoux cooked with fig & violet coulis

Célébre dessert à la noix de coco et la rose en pétale

Mignardises ( calissons ) offered by the chef

"Magic Provence" mini platters with Italian cold meats, goat's cheese from the region of Saint Saturnin d'Apt, abomasum from the nearby Drôme, cherry tomatoes, pomegranates and mango slices on the finish

Amuses- bouche from Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

Pad Thai composed with natural Tofu seasoned by the chef) with fine herbs, bean sprouts, lime, chives and flat rice noodles, all cooked in a wok with sweet spices

Asparagus from Carpentras with an Italian salad, oil olive from Nyons, millefeuille vegetables with a pesto { basil } sauce coulis

Salad Thaï with chicken or shrimps marinated, Sun-dried tomatoes, oil olive ''Tanche variety '' from Nyons, vegetables from Gordes/Luberon markets

Vegetarian dish with peppers, red cabbage, zucchini, carrots, soybean and bamboo shoots, white rice, wok caramelized red onions and salad

Ceviche fusion food Asian-Peruvian style, fish ( cod or Scottish salmon ), lime, tamarind, ginger, sweet potato, cucumber, mango, sesame seeds and just grilled corn

Blue lobster steam simmered raw claws celeriac infusion according to an original recipe by Chef Jean Francois Piege

Sea bream on plancha, Italian polenta, little vegetable "mirepoix" , yellow lentils, pesto, a few mint leaves and burrata with candied tomatoes

Bouillabaisse or famous fishing soap from Marseille city with fillet of cod and others fish, vegetables and new seasonal potatoes

Cod fillet from Sète city with steaming accompaniments of your choice (risotto with vegetables and mushrooms from Luberon or Indian vegetables or Italian polenta with vegetables from Vaucluse area or an italian pasta

Saint Pierre local fish lentils cooked risotto style with Burrata tomato water Martini Dry water and basil leaves

Sea bass fillet from Marseille city with steaming accompaniments of your choice (risotto with vegetables or mushrooms from Luberon area

"Mignardises" offered from the chef for all you

Authentic French chocolate cake ' Opera ' with confit fruit, a rare specialty from french pastry

A famous and special chocolate or fruit tart from our pastry Chef with fruits confits of Apt city

A special "Happy Birthday" cake with chocolate or seasonal fruits made by pastry chef (MOF) M. P. SEGOND from Aix-en-Provence city ( possible gluten free )

Chocolate Cake fondant with a choice of coulis (white chocolate - raspberry or mango )

Apple tart or an original Tarte Tatin with an organic fruits, famous "fruit confit from Apt city" and whipped cream

Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"

Fillet of red mullet from Séte ( near fishing Port ), oil saffron made by Chef, mushrooms just cooked with ''Baux de Provence'' extra virgin olive oil label and basil from Organic's Market of Coustellet

Asparagus from Carpentras with an Italian salad, oil olive from Nyons, vegetables millefeuille ( and organic salmon ) with pesto sauce

Lobster ravioli, whipped with 1/2 salt butter and oil from the city of Nyons, Tanche variety olives

Millefeuille with vegetables and salmons served on a "mâche" salad

Cassolettes of scallops with Chardonney sauce

Animation "Plancha" mini shrimps marinated garlic & herbs, served with crunchy vegetables from the market of Coustellet, pesto sauce from Mont Ventoux,

Bar after fishing labeled ''France Pavilion'' , marinated with Verbena pick in the vicinity of Oppède village by the Chef and served on a sauce ''Bouillabaisse'' specialty from Chef

Roasted monkfish Saint Jean de Luz style, green beans and red onions

Sea bass poached in a broth of grapefruit juice, fennel, shiitakes and just pan-fried spinach

Warm lobster tail served with mango coulis

Monkfish medallion on fillet and slices of smoked beef, dill in Baux de Provence olive oil

Lobster in virgin sauce accompanied by beetroot hummus

Authentic chocolate cake ' Opera ' with confit fruit, a rare specialty from french pastry

Mignardises ( calissons ) offered by the chef

A special "Happy Birthday" cake with chocolate or seasonal fruits made by pastry chef (MOF) M. P. SEGOND from Aix-en-Provence city

Mini Pavlova raspberry and red fruits on a vanillia coulis

Famous Sushi in red & black shaped geisha balls around a fusion food from Japan and Luberon area

Bulgur balls (vegan) with pumpkin seeds placed on mini toasts

Cocotte egg, salmon quarters just seared, all arranged on a bed of leek fondue from the Roussillon villages market

Rich salad with shrimps marinated, Sun-dried tomatoes, oil olive ''Tanche variety '' from Nyons, vegetables from Gordes/Luberon markets

Grilled Greek halloumi gratin with seeds and herbs on a mache salad base

Burrata Cheese and Italian salad with Pesto du Ventoux month

Healty bionic Greek/Lebanese salad (composed of fresh vegetables, feta cheese, Nyons olive oil, cherry tomatoes, pomegranates and mango wedges)

Bouillabaisse or famous fishing soap from Marseille city with fillet of cod and others fish, vegetables and new seasonal potatoes

Bar fillet labeled ''France Pavilion'' , marinated with Verbena pick in the vicinity of Oppède village by the Chef and served on a sauce ''Bouillabaisse'' specialty from Chef

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

Navarin d'agneau ou lamb '' Label Rouge ' from Les Alpilles area with vegetables, potatoes fresh variety, gastronomic recipe with almonds roasted

Cod fillet from Sète city with steaming accompaniments of your choice ( risotto with local mushrooms from Luberon area or any vegetables or an organics italian pasta from Coustellet village

Canon of Veal ( from Ardèche area ) Risotto Alla Diavola (sweet pepper - paprika and tomato ) Mussels variety mushrooms, specialty/ recipe from big chef Régis Marcon in Saint Bonnet le Froid

Chocolate Cake fondant with a choice of coulis (white chocolate - raspberry or mango )

A special French tart with apple ( Tart Tatin ) and famous fruits confit from Apt city

Vegan tart with black chocolate and sliced mango lime and basil

"The enchanted Opera" chocolate and coffee tart from famous French pastry and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau Paris

Mignardises ( calissons ) offered by the chef

A special "Happy Birthday" cake with chocolate or seasonal fruits made by pastry chef (MOF) M. P. SEGOND from Aix-en-Provence city ( possible gluten free )

Crème brûlée - a great classic of French pastry gastronomy

Falafels et houmous betterave sur une sauce Tahini et jus de citron

Magic Provence with italian specialty

Wok vegetarian celeri chou pak choi gingembre sauce aigre doux avec des legumes du marchè Aix ou de Luberon area 128kcal

Tarte aux artichauts et gelée de concombre, anchois, menthe du jardin, soja sucré, pomme de terre a lail

Figues roties au chevre frais du pays de saint saturnin apt

Salade de melon de Carpentras fraises bio bleu Auvergne et basilic fraiche

Char kway teow from Singapour sauce soja gousse ail nuoc mam crevettes cuites nouilles de riz plates germes de soja ciboule 300kcal

Bami Goreng from Indonesia au boeuf et oeufs mollets 400kcal

Sushi de boeuf a la creme citronnee et sauce soja

Maki carpaccio shitake ciboulette

Crevettes roties au lard sur un couscous a la courge et mini tranches de lardons fumè

Lunch box sans gluten au poulet grillè pois chiches cuits haricots verts courgette amandes concassèes brocoli et une finale de pesto du chef

Moelleux mystere de butternut cuite au chocolat poudre amande sirop agave chocolat 70 239kcal

Rocher coco sans gluten avec de la banane et noix de coco rapèe 70kcal

Tartelettes feuilletèes aux figues de saison

Pannacotta legère aux abricots du thym recoltè au printemps sur les contreforts du mont Ventoux

Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"

Animation "Plancha" mini shrimps marinated garlic & herbs, served with crunchy vegetables from the market of Coustellet, pesto sauce from Mont Ventoux,

Delicious salad of fresh vegetables from Coustellet market with Alpilles chicken and sweet spices

Scallops cooked in their juice, crushed candied tomatoes and thin slices of Carpentras melon on Oyster sauce Umami style

Squid chorizo ​​lemon confit vanilla and fennel with Espelette pepper from Roussillon

Lobster half roasted with Bordier vanilla butter, Thai sweet spices, saffron emulsion and Espelette pepper apple chutney

"La Bouillabaisse" famous soup, speciality from Marseille and Séte city, authentic recipe from the Chef with any little fishs from Mediterranean coastal

Organic's and farmhouse fillet of Veal, just stuffed with ratatouille and vegetables from Roussillon Market, private recipe big Star Chef Régis Marcon in St Bonnet le Froid

Saint Pierre local fish vegetables cooked with sweet peppermint steam grated fresh truffle asparagus from Mallemort village grains local sprouts

Saint Pierre local fish lentils cooked risotto style with Burrata tomato water Martini Dry water and basil leaves

Blue lobster steam simmered raw claws celeriac infusion according to an original recipe by Chef Jean Francois Piege

Famous "Saint Pons" chicken from the Alpilles area crispy with blackcurrant juice, all accompanied by a Tatin of white radish and fruity Timut pepper

"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau

Tatin Tart from French pastry with apple, caramel and confit fruits, specialty of Apt city

Local figs poached with Sangria and crunchy crouton-shaped rolls, a finish of thick recipe by awesome Cheffe Helene Darroze

Mignardises ( little tarts ) offered by the chef

Salade bionique Healty façon gréco/libanaise ( composée des légumes frais, feta, l'huile d'olives de Nyons, tomates cerises, grenades et mangues en quartiers ) avec des aiguillettes de filets de truite

Pavé de Cabillaud proposé suivant une pêche raisonnée, servi nature pour les enfants avec des tagliatelles aux quartiers de surimi ou simplement natures

Steak hachée accompagnée de riz nature ou pommes de terre bio du Luberon

Nuggets avec un accompagnement à choisir librement

Fondant au chocolat du Chef sur un coulis aux fruits rouges

Cheesecake myrtilles et écorces d'oranges confites du Pays d'Apt

Tarte tatin du Chef et sa glace au parfum de vanille