1. food and drink
2. food
3. grains and pasta

Cooking is not really something that one learns,
but rather experiences. You must have a strong
desire to share it.
Being a "cook" is
a simple act
of love and sharing
between the produce and the people who farm it or fish it.
Nature is full of heavenly flavours.
It is important to understand that behind every product
there is a face,
a land and the respect for the work that is carried out to make it.
My cooking tells the story of my life, my region and my desires.
But it would be nothing if I didn’t pay homage
to them at every moment.
So, our only job is to give it all we have
and try while learning
to measure up to
this essence
and these people who produce them.
Arnaud
The Sea
For starters……
Amberjack and crabmeat marinated in Berlugane mandarin oranges,
€84
Thyme leaves, raw baby vegetables, herbs and baby salad leaves.
Fire-grilled jack fish "Victor Petit" style
€81
Wild rocket salad, smoked anchovies and tomatoes
Skipjack tuna, wild myrtle and wine vinegar dressing.
Mediterranean Scarlet shrimp in a spring vegetable salad and marjoram,
€114
Roasted shrimp, fresh garden vegetables poached in a prawn shell stock,
Coral and Yuzu sorbet, iced shellfish sauce.
Tarbouriech oysters and aniseed-flavoured fennel in three ways
€76
Some set in jelly, others cooked, ending with those that are plain,
Toasted rye bread and brioche.
Seared prawns enhanced with grapefruit,
€115
Fresh cut broccoletti, basil citrus and plain aloe Vera,
"Hassaku" grapefruit sauce and olive oil infused with grilled prawn heads.
And after……
Roasted Sea bream fillets from the Calanques,
€105
Fresh from the market,
Gourmet onions seasoned with truffles of Saint Jean and Mona Lisa potatoes.
Loin and cheek of sea bass poached in sea water, lemon balm and seaweed,
€126
Leeks, red onions "furio" from sandy soil of Grimaud,
Sea bass tartare seasoned with Caviar,
Shellfish stock and "pied de cheval" oysters from the Etang de Thau, my special "Pomme de mer"
served with a spoon.
Clavelado local coastal skate cooked on one side, purple artichoke
²
Candied tomatoes with coriander, roasted abalone, lime and fine-cut wild rocket.
€96
Filet of Turbot and Prawns baked over embers of vine shoots,
€118
Nage of Roma tomatoes, clams, vegetables and grated lemon peels,
Roses of "Yann Ménard's field" yellow and green zucchini, lightly smoked and seasoned with
oregano.
Contemporary "Bouille de roche",
€205
My personal interpretation of the dishes derived from the "Bouillabaisse"
that have helped form the history of traditional Provencal cuisine.
Served as a full menu in four courses:
“Léiume en boui abaisso" and shellfish,
Seasonal vegetables steamed with orange peels.
L
" a borgne", john dory, Mediterranean rainbow wrasse and lobster
Poached egg in a rockfish soup,
“Jean Giono" gourmandise with fresh cod baked with bay leaves and saffron,
Cooked in a bouillon with Mona Lisa potatoes infused with saffron.
"L’Aïgo-Sau" sea bass, red mullet, baby lobster and red snapper
Pearls of potatoes and tomatoes seasoned with thyme.
This fourfold meal is offered only for the entire table.
Surf and Turf
Saddle of rabbit wrapped in bacon "Claudette style" and blue Lobster,
€98
Chanterelle mushrooms and shallots caramelized in chestnut honey,
Gravy made with Barolo vinegar and a creamy rosemary bouillon.
The Land
For starters……
Zitone pasta "in honour of a cook who taught me so much."
€98
As a starter, gently stuffed with black truffles and foie gras,
Purple artichokes served three ways seasoned with basil.
And after……
Zitone pasta served as a main course with a succulent free range chicken breast,
€122
Slowly cooked in the bladder with a seasoned broth.
Patties of thigh meat, oyster meat, wing and aiguillette,
A consommé infused like a tea.
Sisteron lamb in two services:
€118
First service:
Baron of lamb with wild thyme, jus enhanced with argan oil,
Sicilian eggplant and tomato and white onion marmalade
Second service:
Feet and tripe, tender lamb neck, sweetbreads and kidneys,
A rich lamb sauce served with a pimiento and summer savoury emulsion.
All our meats are of French origin, guaranteed by our producers
Cheese
My favourite local cheese,
€35
Made with love by our local cheese-makers.
“Galette de Figanière" of Cathy Fleury baked in a traditional bread oven
€40
Covered in dough made with herbs from the Maures Mountains to gather the flavours,
Pear in three ways, saffron honey and Bouteillan olive oil.
From the Orchard to the Dessert Plate
Interpretation of my sweet cravings by Guillaume Godin
(Please order at the beginning of the meal)
Thin slices of extremely dark chocolate and ripened raspberries,
€45
Some plain and others enhanced with bergamot orange.
Variety of different kinds of locally grown strawberries
€43
Enhanced with Yuzu and Tahitian vanilla, juice freshly extracted before serving.
Like an iced nougat with yoghurt from Trets en Provence, blackberries and litchis,
€43
Freshly squeezed berries infused with rose from Grasse
“Feuilles à feuilles", 2 different recipes
€43
Carefully created with love and passion, the choice is up to you.
First recipe:
Twelve citrus fruits: some are seasonal while others were picked last winter and carefully candied by us.
Middle East inspired lemonade and a gourmet treat served with a spoon at your table.
Second recipe:
Different varieties of exotic fruits, some caramelized, iced and others served plain.
Freshly squeezed pineapples and passion fruit infused with lime.
Proper dress required (No shorts or flip flops)
We do not accept cheques
Prices include taxes and tips
The "Neptunia" knife by Résidence de la Pinède
Single
Duo
€180
€330