Every lunchtime, you can sample the Market Menu created by chef Xavier Burelle, highlighting a fresh seasonal ingredient.

Highlighted seasonal ingredient : Peppers !

Market Menu (Only available for lunch)

From Thursday August 16th to Wednesday August 29th 2018 included



Bluefin tuna tartare, grilled red bell pepper, fried quail’s egg

Stuffed bell peppers, mixed fresh herbs, parmesan shavings, young basil leaves


Cod loin gently oven-roasted, piquillo sweet red pepper stuffed with cod brandade, bell pepper vinaigrette, pine nuts

Lamb shoulder slow-cooked for 7 hours, pissaladière-style focaccia, bell pepper coulis, rocket leaves,

fresh anchovy, crispy socca

Selection of cheese from our cheesemaker

Cooked and raw apple, creamed strawberries, green bell pepper tartare, raspberry sorbet


Valrhona Macaé 62% dark chocolate finger, Espelette chili pepper jelly, red pepper biscuit



Market Menu, 3-courses, priced at €49 not including drinks, €64 including drinks*, or €86 served with “R.Pouillon” Champagne **.

*Two glasses of wine, mineral water and tea/coffee
** Two glasses of Champagne R. Pouillon cuvée, mineral water and tea/coffee 

Open for lunch Wednesday to Sunday, all year round (except during annual closure in January).


Poivrons préparés comme des petits farcis, mélange d’herbes, copeaux de parmesan, pousses de basilic Finger chocolat Macaé 62%, gelée au piment d’Espelette et palet de poivron rouge Pommes crues et cuites, crémeux fraise et tartare de poivron vert, sorbet framboise Tartare de thon rouge fait dans la tradition, poivron rouge grillé, œuf de caille au plat Epaule d’agneau confite 7 heures, focaccia comme une pissaladière, coulis de poivrons, roquette, anchois frais, socca croustillante