Festive Menus in the Luberon: Christmas Eve, Christmas and New Year’s

Dishes

• Oysters, shallot vinaigrette
• Trout gravlax, kumquat, almonds, candied lemon
• Parsnip and pear cream, hazelnut crumble
• Petit épeautre risotto, cumin carrots, ewe’s ricotta, lavender honey
• Crispy fennel salad, pomegranate
• Truffle panisse fries, yuzu mayonnaise
  
  

Mibrasa dishes

• John Dory, white truffle oil
• Braised lamb shoulder with white wine
• Encalat ewe’s cheese, truffles, Jerusalem artichoke
• Butternut squash, miso, chestnut syrup, citrus condiment, hazelnuts
  
  

Sweet dishes

• Christmas logs by Thomas Chenal
  
  

À la carte suggestions

Starters

• Half-cooked foie gras, mango–passion fruit jelly, frisée and pickles
• Scallop carpaccio, citrus and pink peppercorn vinaigrette
• Warm quail and langoustine salad, quince chutney, artichoke cream
  
  

Main courses

• Feathered game pie: partridge, mallard, pheasant with foie gras, rich jus, poached pear
• Bresse capon stuffed with chestnuts and truffle, roasted salsify, rich jus
• Pan-seared turbot, Ossetra caviar, potato purée, white wine sauce
  
  

Desserts

• Fontenille Collection Yule Log
• Gingerbread dome, pear in red wine and white chocolate
• Grand Marnier rolled Yule log, vanilla and orange
  
  

Starters

• South-West France IGP Foie Gras with truffle – €19
• Gravlax mosaic, swordfish and salmon duo – €18
• Smoked sturgeon tartare, smoked trout eggs – €18
  Extra: aged French caviar + €12

Main Courses

• Low-temperature cooked Label Rouge poultry,
  pan-seared foie gras “Rossini style”, rich orange jus – €28
• Pan-seared scallops, diced Williams pear
  and vanilla mashed potatoes – €26

Desserts

• Almond delicacies, verbena mousse and apricot compote – €13
• Dark chocolate, raspberry and vanilla creation – €13

À la carte suggestions

Starters

• Half-cooked foie gras, mango–passion fruit jelly, curly endive and pickles
• Carpaccio of scallops, citrus and pink peppercorn vinaigrette
• Warm salad of quail and langoustine, quince chutney, artichoke cream
  
  

Main courses

• Game bird pie: partridge, mallard, pheasant with foie gras, rich jus, poached pear
• Bresse capon stuffed with chestnuts and truffle, roasted salsify, rich jus
• Seared turbot, Oscietra caviar, mashed potatoes, white wine sauce
  
  

Desserts

• Fontenille Collection Yule log
• Gingerbread dome, pear in red wine and white chocolate
• Rolled Yule log with Grand Marnier, vanilla and orange
  
  

Starters

• Foie Gras IGP from the South-West with truffles – €19
• Gravlax mosaic, duo of swordfish and salmon – €18
• Smoked sturgeon tartare, smoked trout roe – €18
  Extra: aged French caviar + €12

Main courses

• Poultry (Label Rouge) cooked at low temperature,
  pan-seared foie gras “Rossini style”, rich orange jus – €28
• Pan-seared scallops, diced Williams pear
  and vanilla mashed potatoes – €26

Desserts

• Almond sweets, verbena mousse and apricot compote – €13
• Dark chocolate creation with raspberry and vanilla – €13

• The Chef’s Feast
• Scallop Tartare, vanilla & Buddha’s hand
• Spider Crab, Granny Smith zephyr & saffron
• Black Truffle Foie Gras Layered Terrine
• Langoustine Ravioli, cognac bisque emulsion
• Hake glazed with Champagne
• Pithiviers-style Beef Wellington with foie gras and Grand Veneur sauce
• L’Olivier Yule Log
• The Provençal “13 Desserts” Buffet

Let the sommelier guide you with a refined wine selection.

• Kir Royale and savoury aperitif pastries
• Amuse-bouche

Starters

• Foie gras with fleur de sel, apple and fig chutney
• or Seared prawns and mussels on a bed of leeks and puff pastry, favouille sauce

Main courses

• Hake fillet in a hazelnut crust, small spelt risotto with green vegetables, citrus sauce
• Turkey ballotine stuffed with porcini mushrooms, porcini sauce, crushed Jerusalem artichokes

Cheese

• Small goat’s cheese with olive oil, savory jelly

Dessert

• Chestnut cake with chestnut mousse

Christmas Menu

Canapés

• Scallop carpaccio, apple variations
• Roasted capon, potato mille-feuille, chestnuts and herring caviar
• Truffled Brie de Meaux
• Chocolate and praline macaron with bergamot

By reservation only.

Seasonal Provençal cuisine, homemade.
Daily specials depending on market arrivals.

Aperitif

• Christmas cocktail (chestnut liqueur, organic apple juice and beer)
• Cheese puff pastries

Amuse-bouche

• Butternut squash velouté with chestnut pieces, parmesan tuile and duck mousse

Starter

• On peanut crumble, fresh goat’s cheese mousse with beetroot and homemade smoked salmon
• or Semi-cooked French duck foie gras marinated in Cognac and Port, fig marmalade and toasted country bread

All starters are prepared using fresh, local produce.

Main course

• Monkfish cannelloni, favouille shellfish jus, saffron potatoes and seasonal vegetable brunoise
• or Supreme of capon stuffed with morels, chard and beetroot gratin, light cream with woodland flavours

Dessert

• Surprise Christmas log

All desserts are homemade.

A few bites to start your evening…

• Foie gras crème brûlée
• Citrus salmon gravlax, steamed blinis, radish
• Confited prawn with tarragon mayo on a buckwheat galette

Then, to begin…
Lobster

Lobster roll in a black coat…

• Steamed bun with squid ink, seaweed mayo
• Pearly lobster, iceberg lettuce, pickled red cabbage

To continue…
Scallops

• Lightly warmed slices, crapaudine beet purée,
  black vodka beurre blanc with a few grains of caviar, zest of lime

Further…
Turbot

• Roasted fillet, dried wagyu, autumn girolle mushrooms, “green-vein” jus

To rest…

• Rosé Champagne and grapefruit granita

Carry on…
Japanese Wagyu Beef

• Served rare, crushed oyster and green apple,
  cucumber jelly, samphire–pistachio pesto, baby leek,
  black garlic condiment

Continue…
Black Diamond

• Maison Paccard farmhouse Reblochon, barely melted,
  walnut praline and raw pear, grated black truffle

To end the year…
1001 Nights Dessert

• Around citrus fruits, orgeat jelly, fresh mango, rose yoghurt,
  Medjool date infused in tea, makrout, ginger ice cream

Scallops
Oscietra caviar refreshed with green apple.

Foie gras
Terrine with mango–passion fruit jelly, pickles and root vegetables.

Sea bass
Lightly smoked, grilled leeks, shellfish, Champagne sauce.

Beef fillet
Truffle sauce, winter vegetables.

Clementine
Granita, imperial mandarin, citrus madeleine.

Exotic fruits
Fresh and cooked, coconut biscuit, hint of red pepper.

Dishes

• Foie gras, spices, pear, Timut pepper
• Scallop carpaccio, beetroot, citrus, mint
• Crispy fennel salad, pomegranate
• Gnocchi, porcini mushrooms, morels, chestnuts, Vin Jaune
• Grilled focaccia, crab cream, caramelised onions, roasted squash spread with fresh goat cheese
• Panisse fries with truffle, yuzu mayonnaise
  
  

Dishes cooked in the Mibrasa

• Camarone prawns, pastis, fennel condiment, citrus
• Low-temperature beef fillet, olive and lemon jus, artichoke condiment, thyme oil
• Encalat ewe’s milk cheese, truffles, Jerusalem artichoke
• Celeriac, Jerusalem artichoke cream, crushed pistachios
  
  

Sweet creations

• Pâtisseries by Théodore and Julie – Pâtisserie Volpert, Ansouis
  
  

1 glass of Veuve Doussot Tradition champagne
& its aperitif board

Amuse-bouche
Mushroom velouté, creamy emulsion and Aquitaine caviar

Half-cooked foie gras
From “Ferme du Puntoun”, passion fruit coulis

Lobster medallion
Green apple jelly, lime vinaigrette

Interlude
Lemon sorbet & vodka “colonel style”

Festive Bresse poultry
Jerusalem artichoke purée, shaved local truffles

Cheese
Brie de Meaux with Melanosporum truffle

Dessert
Chocolate and mandarin yule log style, cinnamon ice cream

Amuse-bouche

• Patience: surprise…

First starter

• Sea bass, leeks, borage, wild salad

Second starter

• Spiny lobster, mousseline, beetroot, shellfish sauce

Main course

• Poultry ballotine from Gers, foie gras
• or wild boar stew, terebinth pistachio, quince, heirloom vegetables

Side dishes

• Fregola sarda risotto with porcini mushrooms
• Vegetables from our local farmers

Dessert

• Lemon freshness, almonds, sweet clover

Amuse-bouches

• Assortment of festive nibbles

Starters

• Lightly seared scallops served on silky leek fondue, enhanced with coral foam and Isle caviar
• Half-cooked foie gras with Port wine, delicately dusted with cocoa, accompanied by mango & ginger, served with warm gingerbread toast

Main course

• Roasted beef fillet with a thyme-scented potato millefeuille, sautéed fragrant porcini, all topped with a reduced truffle jus
• Or pearly turbot with Madagascar vanilla, served with hazelnut parsnip mousseline and a black butter infused with combawa zest

Cheese plate

Dessert

• Chocolate Yule log: soft cocoa sponge cake delicately rolled and generously covered with smooth chocolate buttercream

Starter

• Homemade duck foie gras, apple compote with cinnamon, brioche roll, dill Gravlax salmon and yuzu sour cream
  
  

Main course

• Seared sea bass fillet, creamy risotto, citrus “sauce vierge”
• or poultry ballotine with truffle heart, porcini jus, gratin dauphinois
  
  

Dessert

• Frozen Yule log
  
  

• The Chef’s Feast
• The Oyster in Jelly, beef & caviar
• The “Toqué” Egg, truffled mascarpone & crispy focaccia
• Jerusalem artichoke in all its forms
• Scallop Brioche, reduced red port jus
• Lobster Mousseline, toasted melba bread & reduced bisque
• “Lièvre à la Royale”, chestnut ravioli & Grand Veneur sauce
  *Alternative available for those who do not eat hare
• Pear–Champagne Sorbet
• Frozen Lemon, tarragon & Timut pepper
• Wine selection by Sommelier Eliot Anger
• Champagne, selected by the sommelier
• Coffee

Kadence Duo live music with three dancers (variety show & partner dances)
Then DJ “Robbyn” for the rest of the evening (disco, 80s)

• Glass of champagne
• Amuse-bouches
• Scallop & sea bass fondant, herb reduction, minute-prepared
• Braised turbot with truffle butter
• Stuffed capon medallion, foie gras emulsion sauce
  Market vegetables
• Cheese course “Passage du Berger”
• Chocolate half-sphere with Corsican clementine
• Coffee

Amuse-bouche

• Chicken liver parfait with foie gras and truffles
• Champagne citrus granita
• Veal sweetbreads with morels and yellow wine, potato and chestnut flan
• Turbot fillet, lobster bisque and truffled purée
• Selection of three cheeses
• Assortment of desserts
• Coffee with petits fours

Live music included.

• Canapés
• Amuse-bouches
• Crispy langoustine, shellfish bisque, purple carrot and preserved lemon
• Scallops, tuberous nasturtium, watercress and Provence hazelnuts
• Stuffed guinea fowl with morels, Jerusalem artichoke mousseline, parsnip and salsify
• Truffled Brie de Meaux
• Fritter, yuzu, pineapple and cardamom
• Petits fours

Set menu

Starters

• Duck foie gras, fruit bread toast and fig chutney
• Crayfish tail and scallop gratin, wild crayfish bisque
• Duo of marinated and smoked salmon, gravlax style, served with blinis, chive cream and fish roe
• Snail vol-au-vent with garlic and parsley cream (mushrooms, ham)

Main courses

• Grilled venison tournedos, porcini mushroom sauce
• Quail fillet skewer, foie gras sauce
• Grilled Charolais beef fillet, morel mushroom sauce
• Roasted John Dory fillet, tarragon sauce

Sides

• Homemade dauphinois potatoes
• Homemade French fries

Desserts

• Vanilla and raspberry ice-cream vacherin with red berry coulis
• Chocolate and caramel crisp with chocolate mousse on vanilla custard
• Roasted Victoria pineapple with coconut delight
• Chestnut crème brûlée with crushed chestnuts

A few nibbles to start the evening…

• Foie gras crème brûlée
• Citrus salmon gravlax, steamed blinis, radish
• Confited prawn, tarragon mayo, buckwheat galette

Then, to begin…
Lobster

Lobster roll in a black coat…

• Steamed squid-ink bun, seaweed mayo,
  pearly lobster, iceberg lettuce, pickled red cabbage

To follow…
Turbot

• Roasted fillet, dried wagyu,
  a gathering of autumn chanterelles,
  “green-vein” jus

Continue…
Japanese Wagyu Beef

• Served rare,
  crushed oyster and green apple,
  cucumber gel, samphire–pistachio pesto,
  baby leek, black garlic condiment

Carry on…
Black Diamond

• Farmhouse Reblochon from Maison Paccard, barely melted,
  walnut praline and raw pear,
  grated black truffle

End the year…
1001 Nights Dessert

• Around citrus fruits, orgeat jelly, fresh mango,
  rose yoghurt, Medjool date infused in tea,
  makrout, ginger ice cream

Dine-in or takeaway – Options available for dietary requirements

Amuse-bouche

• Patience: surprise…

Starter

• Sea bass / leeks / borage / wild salad

Main course

• Poultry ballotine from Gers / foie gras
• or Wild boar stew / terebinth pistachio / quince / heirloom vegetables

Sides (for both dishes)

• Fregola sarda risotto with porcini
• Vegetables from our local farmers

Dessert

• Lemon freshness / almonds / sweet clover

• The Chef’s Feast
• Brown crab, Granny Smith apple “zephyr” & saffron
• Foie gras terrine with black truffle
• Chilled Capeletti in jus, chestnut and Albufera sauce
• The catch of the day, rich bisque and caviar
• Royal beef, Grand Veneur sauce & creamy risotto
• Tonka Chocolate
• Chestnut Christmas Tree

Let the sommelier guide you with a selection of refined wines.

• Tropical cocktail
• Amuse-bouches
• Foie gras fondant, Madeira reduction sauce
• Stuffed capon, braised, with a fine morel brunoise sauce
  Market vegetables
• “Passage du Berger” cheese course
• Pacific Delight with vanilla bean
• Coffee

Able to adapt to dietary requirements

Amuse-bouche

• Surprise…

Starter

• Soft scallop with cocoa nibs,
  Jerusalem artichoke cream, wild herb salad

Main course

• Wild boar stew with terebinth pistachio
• or Label Rouge chicken ballotine from Ardèche with chestnuts,
  suprême sauce

Side dish

• Duchess potatoes with garrigue herbs and vegetables from our farmers

Dessert

• Pear delight, caramel & hazelnuts

Easy to reheat, even for beginners in the kitchen…
Pick-up on December 24 between 10am and 12pm.
Can be enjoyed the same day or the next.
Instruction sheet provided for reheating and plating.

Order in advance throughout December — limited quantities.

The chef offers:

• Homemade semi-cooked duck foie gras, natural with Absinthe aroma (250 g)
• Homemade semi-cooked duck foie gras with five peppercorns (250 g)

Side accompaniment:

• Pumpkin chutney — per jar

Order by phone or email.
Pick-up at the restaurant on the agreed date.

Starters

• Foie Gras PGI from the South-West with truffle – €19
• Gravlax mosaic, swordfish and salmon duo – €18
• Smoked sturgeon tartare, smoked trout roe – €18
  Extra: matured French caviar + €12

Main courses

• Slow-cooked Label Rouge poultry,
  pan-seared foie gras Rossini-style, rich orange jus – €28
• Pan-seared scallops, diced Williams pear
  and vanilla mashed potatoes – €26

Desserts

• Almond delicacies, verbena mousse and apricot compote – €13
• Dark chocolate creation with raspberry and vanilla – €13

Aperitif platter

• Smoked duck breast toast, Roquefort cream and walnut
• Smoked salmon blini, double lemon cream
• Mini foie gras burger, onion confit
• Foie gras cannelé
• Potted pea cream, goat cheese and mint
• Scallop tartare verrine with mango, passion fruit, fennel and pomegranate

Starters (choice)

• Exotic salmon tartare
• Seared scallops, Jerusalem artichoke purée with truffle oil
• Homemade foie gras with Beaumes de Venise, fig and onion confit, gingerbread

Main courses (choice)

• Capon supreme, morel and Monbazillac sauce
• Low-temperature venison steak, rich jus
• Roasted duck breast, porcini sauce

Side dishes

• Truffled potato gratin
• Pumpkin purée with crushed hazelnuts and chestnut
• Green bean bundle wrapped in bacon

Our homemade foie gras

• Espelette pepper
• Beaumes de Venise
• Natural

Our Yule logs (6 or 10 people)

• Lemon meringue
• Dark chocolate, raspberry, crunchy praline glaze
• Passion fruit and mango
• Frozen pear and salted caramel log

Dishes available for takeaway or delivery under certain conditions (festive catering suggestions available throughout the holiday period).
Reservation only — pre-order highly recommended.

Starter

• Seafood fondant with aromatic sauce – €12

Main courses

• Stuffed royal sea bream, champagne sauce – €23
  With garnish
• Traditional venison stew, thickened with redcurrant jelly – €23
• Stuffed braised capon, garrigue-flavoured sauce – €23
  With garnish
• Pork tenderloin with crayfish fricassée – €22
  With garnish

Dessert

• Chocolate dome with exotic fruits – €8

Starters – €12

• Scallop tartare, mango–passion fruit vinaigrette
• Smoked salmon maki, herbed brousse cheese and yuzu
• Duck foie gras with cognac, fig confit (+ €3)

Fish – €17

• Monkfish tail wrapped in bacon, thyme butter
• Arctic char fillet in herb crust, mushroom cream
• Roasted pike-perch fillet, wild garlic cream

Meat – €17

• Stuffed capon paupiette with morels and port
• Duck tournedos, foie gras sauce (+ €2)
• Slow-cooked Duroc de Bataille pork shoulder, rich jus and porcini
• Veal ballotin with truffle butter

Sides – choose 2

• Caramelised onion tatin
• Porcini polenta bar
• Sautéed vegetables and mushrooms
• Potato madeleine
• Truffled gratin dauphinois
• Mashed butternut squash

Cheese – €5</s

Menu 1 (minimum 4 people)

• ½ Langoustine “Bellevue”, smoked salmon blini
• Guinea fowl supreme with foie gras
  Crisp vegetables
• Mashed potatoes with porcini mushrooms
• Evening pastries (3 per person)
• or Christmas Yule log

Menu 2 (minimum 4 people)

• Delicate salmon tart with sorrel
• Duck leg stuffed with porcini mushrooms
• Crisp vegetables
• Mashed potatoes with porcini mushrooms
• Evening pastries (3 per person)
• or Christmas Yule log

Cold buffet (minimum 15 people)

• Foie gras medallion with toasts
• Seafood salad (sliced cuttlefish & parsley shrimp)
• Poultry curry & apple wraps
• Salmon tartare with mango and lime
• Omelette cake with assorted flavours
• Roast beef and condiments
  Zucchini “castle” & tomato coulis
• Assortment of evening pastries (3 per person)

Closed on December 25 & 26 and January 1 & 2.

Christmas & New Year’s Eve Menu

From December 24 to 31 – takeaway only.

Starter

• Creamy butternut squash, Piedmont hazelnuts, Corsican sheep’s cheese, pear pickles, horseradish yoghurt, focaccia

Main course

• Free-range guinea fowl breast from Gers, roasted skin-on, langoustine cream, potato mille-feuille, leeks glazed with gochujang

Dessert

• Poached pear, speculoos, praline whipped cream and popcorn

Free delivery available in Mérindol and surrounding areas (within a 30 km radius). Phone reservations only.