A la Carte & Menu La Cabro d’Or

€170 per person, drinks included (shared tables)
€85 per child under 12 years old

Sunday, 13 December 2026 at lunchtime

Come and share a festive moment between the dining room and kitchen to the sound of the Gitano Family’s guitars.

€400 per person, excluding drinks

Served as a set menu on the 31st for dinner – a 7-course menu

Ring in the New Year accompanied by the energy of the evening’s live band: Les Incos

Pour débuter votre repas

Comme une bouillabaisse de poulpe en chaud-froid,
Pomme de terre fondante au jus d’une rouille
40 €

Les langoustines en ceviche,
Tatin de pomme, croustillant shiso,
Ponzu au caramel lacté
46 €

Le foie gras de canard,
Mariné au verjus et jus de raisin,
Focaccia au confit réduit et huile d’olive
42 €

Les poissons

Le rouget Barbet à la plancha,
Souvenir d’une rouille de pomme de terre confite,
Jus de roche safrané
60 €

Le dos de loup
grillé puis poché à la vapeur douce,
Chou-fleur rôti et crémeux, coquillages en vinaigrette acidulée
65 €

Les pâtes fraiches artisanales,
Façon Vongole
42 €

Les viandes

L’agneau des Alpilles,
Confit et rôti, croustillant de racine,
Poire dorée acidulée au Balsamico Bianco
64 €

Le faux-filet de boeuf maturé
cuit sur la braise,
Cèpes rôtis, gnocchis au vieux parmesan et cecina
(6 semaines minmum de maturation)
68 €

Le dos de chevreuil rôti en cocotte,
Endive et coing confits en chutney,
Sauce Grand Veneur
68 €

Le Lièvre à la Royale,
Lentement braisé à la truffe noire,
Polenta crémeuse au jambon croustillant
66 €

Le fromage

Assiette de fromages,
condiments
19€

Les desserts

25 €

Inspirations d’Automne,
La poire Guyot de Provence & la châtaigne d’Ardèche,
Surprise des sous-bois,
Sabayon léger au Bourbon « Rye Whiskey »

La vanille givrée d’Ouganda,
Comme un feuille à feuille caramélisé,
Gousse au praliné vanillé

Rencontre entre le chocolat Grand Cru & le basilic,
Tarte fine soufflée au chocolat grand cru Sambirano,
Basilic de notre potager d’herbes fraîches, confit glacé

Mon millefeuille d’aubergine
réinterprété par Alaïs,
Fenouil et crème glacée à l’aubergine confite,
Pétales caramélisés

– – –

🌱

Menu du Potager à l’Assiette

105 € par personne
Menu végétarien disponible sur demande

Priced at €145 per person—drinks not included
Michel Hulin’s cuisine, created in collaboration with local farmers, reflecting the season, the mood, and the spirit of the day.

Order before 1.15 pm and 9.15 pm

Starting Saturday, October 31, 2026

Squid just seared with olive oil and in tempura,
Grilled leek with citronnella,
Roasted cashew nut vinaigrette
or
Hot and cold of wild prawns served as a ceviche,
Crunchy vegetables with sudachi lemon confit,
Ioded velouté and fresh coriander
•
Mediterranean red tuna on the plancha,
Petals of beetroot cooked in a salt crust,
Apple and Jerusalem artichoke condiments
or
Scallops roasted on the plancha,
Parsnip risotto and roasted ceps,
Reduced mushroom and cecina juice
•
Bull fillet* roasted in a casserole,
Shredded preparation confited in red wine,
Sweet onion mousse
*PDO Camargue
or
Breast of duck roasted on its skin,
Swiss chard roasted with almonds and candied quince with balsamic,
Acidulous juice
•
Fresh goat cheese from Mrs Gillet in Aureille,
Dried fruits condiment,
Pine nuts and olive oil
•
Pre-dessert,
Iced dill and wild fennel from our garden,
Toasted Camargue red rice foam
•
Choice of dessert «à la carte»
(To order at the beginning of the meal)

All our meat is of French origin, unless otherwise indicated by an *

A starter, a main course and a dessert served as a set menu exclusively on Wednesdays, Thursdays and Fridays

Orders must be placed before 1.15 pm

‘Hauts Cantons’ porcini mushrooms
prepared cappuccino-style,
Iberian ham,
mature Parmesan and walnut oil

Slow-confit lamb breast with mild spices,
Tart seasonal fruits and vegetables,
Toasted almonds

Grand cru chocolate bark
& savory from our fresh herb garden

88 € per person (excluding drinks)*
One starter, one main course from the Gourmandise menu & choice of dessert à la carte

To be ordered before 1.15pm

* except Sundays and public holidays

All our prices include tax and service

Priced at €105 per person*
Chef Michel Hulin has created a plant-based menu inspired by the vegetable garden, changing with the seasons.

Roasted cep musrooms on a thin «pita»
crispy dought
Foam and creamy with aged Comté

Free-range chicken egg,
Like a «bouillabaisse»,
«rouille» sauce and golden croutons
with saffron broth

Butternut from Baumanière’s garden,
Green mango and passion fruit
in an acidulous vinaigrette

Fresh goat cheese from
Mrs Gillet from Aureille
Dried fruits condiment, pine nuts and olive oil

Dill and frosted wild fennel from garden,
Foam of grilled camargue red rice

The meeting between the Grand Cru chocolate and our basil,
Delicate soufflé tart with Sambirano Grand Cru
chocolate, basil from our fresh herbs garden
candied and glazed

€145 per person (excluding drinks)
Starter, fish main course, meat main course, cheese, pre-dessert, dessert

Please order before 1.15 pm

Sunday 8 November 2026

Artichoke stuffed and in fritter,
Blue lobster, lemon and coriander,
Iodized basil juice
•
Mediterranean red tuna on the plancha,
Petals of beetroot cooked in a salt crust,
Apple and Jerusalem artichoke condiments
•
Breast of duck roasted on its skin,
Swiss chard roasted with almonds and candied
quince with balsamic, acidulous juice
•
Fresh goat cheese
from Mme Gillet in Aureille,
with dried fruit, pine nuts and olive oil
•
Pre-dessert,
Iced dill and wild fennel from our garden,
toasted Camargue red rice foam
•
A walk among the olive trees,
Sambirano grand cru chocolate,
Olive oil from Baux de Provence mills

Starter, main course, dessert
45 €

Starter, main course
35 €

Main course, dessert
35 €

Garden tomatoes, mozzarella
or To grow well, vegetable soup !
or Avocado salad, smoked salmon and citrus fruits

Fish of the day, mashed potato
or Spaghetti bolo (Be careful, it stains !)
or Piece of beef, french fries or sauteed potatoes
or Chicken fricassee, purée or fresh seasonal vegetables

« Chocolate coulant » (very melty !)
or North Pole surprise (frozen by the cold !)