A la Carte & Menu La Cabro d’Or

Starters

Like a hot and cold octopus bouillabaisse,
Tender potato with « rouille » juice
40 €

Langoustine ceviche,
Romaine’s hearts compressed like in the garden,
Froth and vegetable juice with Ponzu
46 €

Duck foie gras,
Marinated with verjus and grape juice,
Focaccia with reduced comfit with olive oil
42 €

Fish

Red mullet “à la plancha”,
Reminiscence of confited potatoe «rouille»,
Saffronned rockfish juice
60 €

Grilled then steamed back of seabass,
Roasted and creamy cauliflower,
Shellfish in acidulous vinaigrette
65 €

Traditionally made fresh pasta,
« Vongole » style
42 €

Meat

Lamb from the Alpilles,
Confited and roasted, acidulous eggplant
In a fig tree leaf, Chutney and reduced juice
64 €

Braised mature ribeye steak,
Roasted cep mushrooms, gnocchi with aged Parmesan
and cecina
(minimum 6 weeks of maturation)
68€

Veal sweetbreads slowly cooked in a casserole,
Langoustine tartare, cucumber and lime,
Zucchini flower fritter
68 €

Cheese

Unpasteurised farm cheeses plate,
condiments
19€

Desserts

25 €

Blueberries from Puy-en-Velay,
Light peppermint ‘Panna cotta,’
crisp Granola, peppermint meringue petals,
a hint of Frigolet

Ouganda frosted vanilla,
Like a caramelized leaf after leaf,
Pod with vanilla praline

A fusion of Grand Cru chocolate and lemon balm,
Delicate soufflé tart with Sambirano Grand Cru chocolate, lemon balm from our herb garden candied and glazed

Eggplant millefeuille revisited by Alaïs,
Fennel and confited eggplant ice cream,
Caramelised petals

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🌱

From Garden to Fork Menu

95 € per person
Vegetarian menu available on request

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.

Starting Saturday, September 26, 2026

Roasted wild Mediterranean shrimp,
Crispy zucchini,
Shellfish and ponzu vinaigrette
or
Locally caught mackerel just
confited like «escabèche»,
Last easter vegetables compressed like a «tian»
•
Roasted back of cod,
Small ravioli of grilled celery
perfumed with first Autumn scents,
Nuts and candied apple, onion with black garlic
or
Back of sea bream «à la plancha»,
Vegetal butternut «tagliatelles» from our garden,
iodized condiments
•
Bull cheek slowly cooked
in red wine juice,
Turnip slowly confited with citrus
and juniper berries
or
Tasting of suckling pig cooked
in a casserole,
Roasted first cep mushrooms on a potato foam
•
Fresh goat cheese
from Mrs Gillet in Aureille,
Dried fruits condiment,
Pine nuts and olive oil
•
Pre-dessert,
Dill and frosted wild fennel from garden,
Foam of grilled Camargue red rice
•
Dessert selections from the menu
(to be ordered at the beginning of the meal)

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.

Compressed Romaine lettuce hearts with sudachi,
Young zucchini flower from garden in tempura
and Ponzu

Heritage tomato stuffed and confited in surprise,
Carnaroli risotto with old Parmesan cheese

Eggplant,
stuffed and confited in a fig tree leaf
Fig chutney, blackberry juice and granola

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

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

Blueberries from Puy-en-Velay,
Light peppermint ‘Panna cotta,’
crisp Granola, peppermint mering

145 € per person (excluding drinks)

Starter, fish main course, meat main course, cheese, pre-dessert, dessert

To be ordered before 1:15 pm and 9:15 pm

Sunday September 27, 2026

Roasted wild Mediterranean shrimp,
Crispy zucchini,
Shellfish and ponzu vinaigrette
•
Back of sea bream on plancha,
Vegetal butternut «tagliatelles» from our garden,
iodized condiments
•
Free-range poultry from Mouriès,
compressed on its skin,
Roasted first cep mushrooms on a potato foam
•
Fresh goat cheese
from Mme Gillet in Aureille,
with dried fruit, pine nuts and olive oil
•
Pre-dessert,
Dill and frosted wild fennel from garden,
Foam of grilled camargue red rice
•
Fresh raspberries,
Crispy honey-glazed puff pastry,
Whipped Panna Cotta with frosted basil

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 !)