My restaurant is a bit peculiar: I’m the only one at the controls of the kitchen in the dining room or if the weather allows it on the shaded terrace.
My concept is my table d’hôtes that I have improved for people passing through.
After obtaining my CAP in 2009 at the hotel school of Avignon, I present my cooking everyday.
Passionate, I try to offer my dishes that I prepare daily. I like to be inspired by a cuisine that is not always academic, but that I most often want to be family-oriented and generous.
I researched quality products of the region that I use to concoct my dishes, simple or simmered, varied, tasty, renewed regularly according to the seasons and the market, with fresh products.
I cook with local and mainly organic products.
- Starter, main course and dessert: 28 €
- Starter, main course, cheese and dessert: 31 €
- Dish (meat and vegetables): 22 €
- Gourmet plate: 15 €