La Poule Noire

A rich and aromatic fish stew featuring local rockfish, saffron, and a hint of pastis, served with rouille and grilled croûtons.

Crispy pan-seared duck leg confit, slow-cooked in its own fat, accompanied by a reduction of local cherries and thyme.

A modernized version of the classic brioche filled with a delicate orange blossom cream and candied citrus zest.

Slow-braised lamb shoulder cooked for seven hours with fragrant Provençal herbs, meltingly tender and served with a rich jus.

A vibrant basil pesto soup brimming with fresh seasonal vegetables, white beans, and small pasta, embodying the taste of the Mediterranean sun.

Succulent local shrimp grilled with garlic, parsley, and a touch of chili, served with a lemon wedge and crusty bread.