{"id":7680,"date":"2021-07-05T15:44:37","date_gmt":"2021-07-05T13:44:37","guid":{"rendered":"https:\/\/www.baumaniere.com\/gastronomy\/la-cabro-dor\/la-carte-et-les-menus\/"},"modified":"2026-10-23T14:12:58","modified_gmt":"2026-10-23T12:12:58","slug":"la-carte-et-les-menus","status":"publish","type":"page","link":"https:\/\/www.baumaniere.com\/en\/gastronomy\/la-cabro-dor\/la-carte-et-les-menus\/","title":{"rendered":"A la Carte & Menu"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Section” module_class=”carte-menu” _builder_version=”4.16″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”||||false|false” custom_padding_tablet=”” custom_padding_phone=”” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”4″ custom_padding_last_edited=”on|desktop” _builder_version=”4.19.5″ _module_preset=”default” width=”85%” max_width=”90%” module_alignment=”left” custom_margin=”|328px||auto|false|false” custom_padding_tablet=”” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_slider module_id=”img-fixed” _builder_version=”4.27.5″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” min_height=”100vh” height=”100vh” global_colors_info=”{}”][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/09\/laitue-compressee-jus-vege-bd-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/06\/Rouget-BD.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/06\/Ris-de-veau-tempura-bd.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2024\/11\/18102024-DSC_0908-2-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2024\/11\/OK-loup-grille-Coquillages-celeri-braise-au-jus-iode-bisbd–scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/12\/La-poire-Guyot-bd-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/09\/Fenouil-bouillabaisse-bdef-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][\/et_pb_slider][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”||||false|false” custom_padding_tablet=”” custom_padding_phone=”” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_code module_class=”breadcrumb breadcrumb-50″ _builder_version=”4.27.3″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”20px||20px||false|false” global_module=”7552″ saved_tabs=”all” global_colors_info=”{}”]Accueil<\/a><\/span><\/span>[\/et_pb_code][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

A la Carte & Menu La Cabro d’Or<\/span><\/h1>\n

[\/et_pb_text][et_pb_toggle title=”The signature afternoon snack \u2744\ufe0f” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” locked=”off” global_colors_info=”{}”]<\/p>\n

\u20ac45 per person<\/strong><\/p>\n

<\/p>\n

Enjoy the sweetness and magic of the festive season with an enchanting gourmet afternoon tea featuring chocolate and the scents of Christmas.<\/strong><\/p>\n

<\/p>\n

Come and discover the creations of pastry chef Ala\u00efs Vaubourg: homemade grand cru hot chocolate in two textures and her seasonal sweet spice treats.
Ala\u00efs invites you on a journey beneath the bark of olive trees, through meringue-topped blackcurrant leaves, and on to traditional Christmas biscuits.<\/p>\n

<\/p>\n

Homemade hot chocolate, two desserts and three Christmas shortbread biscuits.<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Christmas Brunch\ud83d\udd6f\ufe0f” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”off|off|off” _builder_version=”4.27.9″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” locked=”off” global_colors_info=”{}”]<\/p>\n

\u20ac170 per person, drinks included (shared tables)
\u20ac85 per child under 12 years old<\/strong><\/p>\n

<\/p>\n

Sunday, 13 December 2026 at lunchtime<\/p>\n

<\/p>\n

Come and share a festive moment between the dining room and kitchen to the sound of the Gitano Family’s guitars.<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Christmas Menu \ud83c\udf84” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.5″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” locked=”off” global_colors_info=”{}”]<\/p>\n

\u20ac190 per person, excluding drinks<\/strong><\/p>\n

<\/p>\n

Served as a set menu on Wednesday 24th for dinner and Thursday 25th for lunch
Served \u00e0 la carte on Thursday 25th for dinner<\/p>\n

<\/p>\n

Duck foie gras,<\/strong>
Marinated with citrus wine and sweet spices,
Focaccia with citrus and white grape<\/p>\n

<\/p>\n

Kernel of scallops,<\/strong>
Golden with small saucepan
Crispy roots, maltaise zabaglione<\/p>\n

<\/p>\n

Piece of veal roasted in a casserole,<\/strong>
Croque with comfit with truffle and old Parmesan cheese<\/p>\n

<\/p>\n

Vacherin Mont d’Or cheese<\/strong>
served with a spoon<\/p>\n

<\/p>\n

Under Provence pine tree, <\/strong>
Grand cru Elvesia chocolate meet frosted Frigolet<\/p>\n

<\/p>\n

Blancmange scented with Christmas tea liqueur,
<\/strong>Confited citrus with sweet spices<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Easter Menu \ud83d\udc07” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

\u20ac165 per person, excluding drinks<\/strong><\/p>\n

<\/p>\n

This menu will be served as a set menu for lunch on Sunday 5 April and Monday 6 April 2025 and for dinner (the restaurant menu will also be available for dinner).<\/p>\n

<\/p>\n

Langoustine, Morel mushroom and Provence asparagus,<\/strong>
Roasted morel mushroom and langoustine & asparagus foam<\/p>\n

<\/p>\n

Back of sea bass slowly roasted<\/strong>
\u00ab\u00e0 la plancha\u00bb,<\/strong>
Acidulous vegetal semolina with Sudachi & sorrel<\/p>\n

<\/p>\n

Tasting of lamb from the Alpilles<\/strong>
roasted in a casserole, Chick-pea pancake from Fontvieille\u2019s mill,
Stuffed green cabbage<\/p>\n

<\/p>\n

Fresh Goat from the cheese factory of Mont-Ventoux,<\/strong>
With dried fruit condiments, Pine nuts and olive o\u00efl<\/p>\n

<\/p>\n

Grand Cru \u00ab Elvesia \u00bb chocolate<\/strong>
Meets frosted Frigolet liqueur<\/p>\n

<\/p>\n

Under the leaves,<\/strong>
Between a delicate panna cotta with \u201cRosat\u201d Geranium from our fresh herbs garden
& frosted and confited strawberries from Provence<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”New years\u2019s Eve \u2b50” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

\u20ac390 per person, excluding drinks.<\/p>\n

<\/strong>Served as a set menu on 31 December for dinner.<\/p>\n

Celebrate the New Year accompanied by the energy of the evening’s live band: THE VESPER (Pop-Soul-Funk from the 1960s to the present day).<\/p>\n

<\/p>\n

Langoustine Ceviche,<\/strong>
Marinated thin small vegetal ravioli, Granny-Smith juice and sudachi<\/p>\n

<\/p>\n

Scallops roasted with butter,<\/strong>
Acidulous cauliflower with confit lemon and Ossetra caviar<\/p>\n

<\/p>\n

Gently steamed bass,<\/strong>
Young leeks in Cecina vinaigrette, b\u00e9arnaise foam<\/p>\n

<\/p>\n

Piece of matured beef,<\/strong>
Butternut, truffle and ox cheek confited in compression<\/p>\n

<\/p>\n

Brie de Meaux stuffed with black truffle cream,<\/strong>
baby leaves with a caramel of Balsamic vinegar<\/p>\n

<\/p>\n

Iced olive,<\/strong>
Under snow scented with oli\u2019Still<\/p>\n

<\/p>\n

Provence almond,<\/strong>
In thin souffl\u00e9ed tart with confit Amarena cherry,
Ice cream infused with G\u00e9n\u00e9pi flowers<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”New Year\u2019s day Menu \u2603\ufe0f” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

\u20ac190 per person, excluding drinks<\/strong><\/p>\n

<\/p>\n

Served as a set menu at lunchtime
Served \u00e0 la carte at dinner<\/p>\n

<\/p>\n

Langoustine Ceviche,
Marinated thin small vegetal ravioli, Granny-Smith juice and sudachi<\/p>\n

<\/p>\n

Gently steamed bass,
Young leeks in Cecina vinaigrette, b\u00e9arnaise foam<\/p>\n

<\/p>\n

Piece of matured beef,
Butternut, truffle and ox cheek confited in compression<\/p>\n

<\/p>\n

Brie de Meaux stuffed with black truffle cream,
baby leaves with a caramel of Balsamic vinegar<\/p>\n

<\/p>\n

Iced olive,
Under snow scented with oli\u2019Still<\/p>\n

<\/p>\n

Provence almond,
In thin souffl\u00e9ed tart with confit Amarena cherry,
Ice cream infused with G\u00e9n\u00e9pi flowers<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Valentine\u2019s Day Menu \u2764\ufe0f” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.5″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Served as a set menu for dinner on Saturday 14 February.<\/strong>
This dinner is also available as part of the Valentine’s Day package.<\/p>\n

<\/p>\n

\u20ac185 per person (excluding drinks)<\/strong><\/p>\n

<\/p>\n

Langoustine Ceviche,
Compressed of Romaine hearts like a garden,
Foam and vegetal Ponzu juice
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Scallops butter roast,
Acidulous cauliflower with comfit lemon and Oscietre caviar
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Steamed Back of bass,
Young leeks Cecina vinaigrette, b\u00e9arnaise foam
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Veal cooked like thick medallion,
First crispy asparagus, Tonnato condiments
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Mont d\u2019Or vacherin served with spoon
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Mango,
Acidulous with passion fruit and pineapple, refreshed with Bumbu
\u2665 \u2665 \u2665<\/p>\n

<\/p>\n

Between lake, honey and citrus fruits,
When beeswax from La Crau meets crispy leaf pastry,
Frosted honey and fresh and candied citrus fruits<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83c\udf86 Menu du 14 juillet” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.7″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

A commander avant 13h15 et 21h15<\/p>\n

<\/p>\n

145\u20ac\/personne (hors boissons)<\/strong><\/p>\n

<\/p>\n

Servi avec la carte midi et soir<\/em><\/p>\n

<\/p>\n

La langoustine en ceviche, <\/strong>
tartare de melon au gaspacho acidul\u00e9,
shiso croustillant du jardin<\/p>\n

<\/p>\n

Dos de merlu r\u00f4ti \u00e0 la plancha, <\/strong>
fenouil farci au citron confit et olive Taggiasca, jus de r\u00f4ti r\u00e9duit<\/p>\n

<\/p>\n

La pi\u00e8ce de veau r\u00f4tie en cocote, <\/strong>
courgettes marin\u00e9es acidul\u00e9es au sudachi
et coriandre fraiche<\/p>\n

<\/p>\n

Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,<\/strong>
Condiments de fruits secs, pignons et huile d\u2019olive<\/p>\n

<\/p>\n

Le pr\u00e9 dessert,<\/strong>
L\u2019oseille givr\u00e9e de notre jardin,
Ecume au riz rouge de Camargue grill\u00e9<\/p>\n

<\/p>\n

Le vacherin glac\u00e9<\/strong>
\u00e0 \u00ab L\u2019immortelle des Baux \u00bb,
cr\u00e9meux au Yuzu, d\u00e9licate meringue
\u00e0 l\u2019hydromel givr\u00e9<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Ascension Thursday menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Available for lunch and dinner on Thursday 14 May, alongside the \u00e0 la carte menu.<\/p>\n

<\/p>\n

\u20ac145 per person (excluding drinks)<\/strong><\/p>\n

<\/p>\n

Mediterranean red tuna roasted then marinated,<\/strong>
Acidulous strawberries chutney
and rhubarb condiment<\/p>\n

<\/p>\n

Sea bream roasted on its skin,<\/strong>
Compressed of roasted \u00abCoeur de boeuf\u00bb
tomato, basil oil<\/p>\n

<\/p>\n

Piece of veal roasted in medallion,<\/strong>
The first stuffed zucchini flower,
Black garlic and candied lemon<\/p>\n

<\/p>\n

Fresh Goat from the cheese factory <\/strong>of Mont-Ventoux,<\/strong>
With dried fruit condiments,
Pine nuts and olive oil<\/p>\n

<\/p>\n

Pre-dessert,<\/strong>
Blancmange scented with bergamot,
Iced Plum Tea<\/p>\n

<\/p>\n

Soft Savarin biscuit <\/strong>
Scented with Bourbon, Muscovado foam,
Provence strawberries with juice<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Mother\u2019s Day Menu\ud83c\udf39” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Available as a set menu for lunch and \u00e0 la carte for dinner on Sunday, May 31.<\/p>\n

<\/p>\n

\u20ac165 per person (excluding drinks)<\/strong><\/p>\n

<\/p>\n

Langoustine ceviche,<\/strong>
Compressed Romaine hearts with Sudachi,
Ponzu foam<\/p>\n

<\/p>\n

Piece of red tuna from Mediterranean Sea, <\/strong>
Compressed watermelon and cherry with verbena<\/p>\n

<\/p>\n

Piece of veal roasted in a casserole,<\/strong>
Grilled asparagus and acidulous peach,
Tangy juice with balsamic<\/p>\n

<\/p>\n

Fresh goat by Mrs Gillet from Aureille, <\/strong>
Dried fruits condiment, pine nuts and olive oil<\/p>\n

<\/p>\n

Iced Darjeeling tea,<\/strong>
Blancmange scented with bergamot<\/p>\n

<\/p>\n

On a thin rose petal with Grand Cru Maraca\u00efbo chocolate,<\/strong>
delicate creamy rose ice cream<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83c\udf42 Menu du 1er Novembre” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Menu servi au d\u00e9jeuner – La carte sera \u00e9galement propos\u00e9e<\/p>\n

<\/p>\n

135 \u20ac\/personne (hors boissons)<\/strong><\/p>\n

<\/p>\n

L\u2019artichaut violet farci en beignet,<\/strong>
Assaisonn\u00e9 au homard bleu et citron confit, bouillon iod\u00e9 aux herbes<\/p>\n

<\/p>\n

Le thon rouge \u00e0 la plancha,<\/strong>
Gratin d\u2019oignons doux farcis au jambon ib\u00e9rique et noisettes, socca du Mas de Daudet<\/p>\n

<\/p>\n

L\u2019agneau des Alpilles r\u00f4ti en cocotte,<\/strong>
Tendre polenta au safran et miel de Provence, raviole v\u00e9g\u00e9tale au confit d\u2019agrume<\/p>\n

<\/p>\n

Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,
<\/strong>Condiments de fruits secs, pignons et huile d\u2019olive<\/p>\n

<\/p>\n

Le pr\u00e9 dessert,
<\/strong>Blanc manger parfum\u00e9 \u00e0 la Bergamote,
Plum Tea glac\u00e9<\/p>\n

<\/p>\n

Entre le chocolat grand cru Elvvesia et Eremorange de chez Adrian \u00e0 Boulbon,<\/strong>
huile d\u2019olive des Baux glac\u00e9e<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83e\udeb4First May Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

A set menu served for lunch and dinner on Friday 1 May at La Cabro d’Or<\/p>\n

<\/p>\n

\u20ac145 per person (excluding drinks)<\/strong><\/p>\n

<\/p>\n

Artichoke stuffed with seafood,<\/strong>
Shellfish broth with basil<\/p>\n

<\/p>\n

Red tuna \u00ab\u00e0 la plancha\u00bb,<\/strong>
Garden peas and broad beans just scalded,
Bellota and Barolo vinaigrette<\/p>\n

<\/p>\n

Piece of pork from Mont-Ventoux<\/strong>
goldened in a casserole,
Green asparagus and stuffed morel mushroom,
Cooking juice<\/p>\n

<\/p>\n

Fresh Goat <\/strong>from the cheese factory <\/strong>of Mont-Ventoux,<\/strong>
With dried fruit condiments,
Pine nuts and olive oil<\/p>\n

<\/p>\n

Pre-dessert,<\/strong>
Blancmange scented with bergamot,
Iced Plum Tea<\/p>\n

<\/p>\n

When Provence strawberry meets sorrel <\/strong>
from our fresh herbs garden<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu du 8 Mai” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

A set menu will be served for lunch and dinner on Friday 8 May at La Cabro d’Or \u2013 \u00e0 la carte options also available<\/p>\n

<\/p>\n

\u20ac145 per person (excluding drinks)<\/strong><\/p>\n

<\/p>\n

Roasted & marinated Mediterranean bluefin tuna,
tart strawberry chutney and rhubarb relish
****
Roasted red seabream on its skin,
vegetable semolina with sorrel and lemon confit
*****
Roasted veal medallions,
the first zucchini flowers stuffed with black garlic and candied lemon
****
Fresh goat\u2019s cheese from the Mont Ventoux dairy,
Accompaniments of dried fruit, pine nuts and olive oil
****
Pre-dessert,
Bergamot-flavoured blancmange,
Iced Plum Tea
*****
A stroll amongst the mills and olive trees,
Between dark and green fruit notes,
Grand cru chocolate cream<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu du 9 Mai” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.25.0″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Menu unique servi au d\u00e9jeuner le jeudi 9 mai \u00e0 la Cabro d’Or<\/p>\n

<\/p>\n

125 \u20ac\/personne (hors boissons)<\/strong><\/p>\n

<\/p>\n

Les crevettes sauvages de M\u00e9diterran\u00e9e, <\/strong>
En fin carpaccio, artichaut de chez nous en beignet,
Bouillon de coquillages au basilic<\/p>\n

<\/p>\n

Le thon rouge de M\u00e9diterran\u00e9e \u00e0 la plancha,<\/strong>
Ceviche v\u00e9g\u00e9tal au s\u00e9same et mangue,
Asperges blanches au jus<\/p>\n

<\/p>\n

La poitrine de canard r\u00f4tie sur sa peau,<\/strong>
Rhubarbe poch\u00e9e,
Polenta au miel de Provence et citron vert<\/p>\n

<\/p>\n

Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,<\/strong>
Condiments de fruits secs, pignons et huile d\u2019olive<\/p>\n

<\/p>\n

Le pr\u00e9 dessert,<\/strong>
La mangue, acidul\u00e9e au fruit de la passion et ananas,
Rafraichie au Bumbu<\/p>\n

<\/p>\n

Tarte fine souffl\u00e9e \u00e0 la camomille,<\/strong>
Cr\u00e9meux \u00e0 la Bergamote et yuzu,
Fondant au chocolat grand cru<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu de la Pentec\u00f4te” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Propos\u00e9 en menu unique aux d\u00e9jeuners du dimanche 24 et lundi 25 mai
Propos\u00e9 en menu unique avec la carte au diner du dimanche 24 et lundi 25 mai<\/p>\n

<\/p>\n

A commander avant 13h15 et 21h15<\/p>\n

<\/p>\n

165 \u20ac\/personne (hors boissons)<\/strong><\/p>\n

<\/p>\n

La langoustine, <\/strong>
Sur une fine tarte aux petits pois parfum\u00e9s au \u00ab Wasabi \u00bb,
\u00e9cume au yuzu, condiments citron vert nectarine
*****
Le loup roti sur sa peau, <\/strong>
asperge blanche croustillante,
conf\u00eet de rhubarbe au jus acidul\u00e9
*****
La pi\u00e8ce de veau cuisin\u00e9 en cocote<\/strong>
cr\u00e9meux de chou-fleur aux f\u00e9vettes,
jus aux coquillages et confit d\u2019algues
****
Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille, <\/strong>
Condiments de fruits secs, pignons et huile d\u2019olive
*****
Le pr\u00e9 dessert,<\/strong>
Blanc manger parfum\u00e9 \u00e0 la Bergamote,
Plum Tea glac\u00e9
*****
La rhubarbe confite \u00e0 la vanille d\u2019Ouganda, <\/strong>
\u00e9cume au riz rouge \u00ab Bio \u00bb de Camargue,
th\u00e9 vert Genma\u00efcha givr\u00e9<\/p>\n

<\/p>\n

 <\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83d\udc68\u200d\ud83c\udf73 6 hands dinner – November 13, 2025″ open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Chef Michel Hulin welcomes two renowned chefs to his kitchen:Christophe Chiavola, 1* Michelin\u00a0and Benoit Vidal, 2* Michelin.<\/strong>
Together, the three chefs will orchestrate a unique culinary journey.
Their unique worlds will come together in an exclusive menu, paying homage to their terroirs and inspirations.
A rare moment where Provence, the Rh\u00f4ne and the Alps come together in creative harmony, driven by excellence and sharing.<\/p>\n

<\/p>\n

8-course dinner – \u20ac220\/person (excluding drinks) \u2013 Wine pairing \u20ac80<\/strong><\/p>\n

<\/p>\n

Langoustine ceviche,<\/strong>
Marinated vegetable ravioli
Granny Smith apple and sudachi juice
by Michel Hulin<\/p>\n

<\/p>\n

*****<\/p>\n

<\/p>\n

Like an octopus bouillabaisse,<\/strong>
Melting potato with rouille juice by Michel Hulin<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Salt-baked red mullet,<\/strong>
grapes, citrus fruits, Soubressade nectar by Christophe Chiavola<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Arctic char in bread crust,<\/strong>
Cider and celery reduction by Benoit Vidal<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Mushrooms and forest broth,<\/strong>
Polenta and hazelnuts by Benoit Vidal<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Pigeon, shellfish,<\/strong>
Seaweed, pig\u2019s trotters, tuna bacon by Christophe Chiavola<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Pre-dessert,<\/strong>
Bergamot-flavoured blancmange,
iced plum tea by Ala\u00efs Vaubourg<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Citrus fruits and AOP honey from La Crau,<\/strong>
on a soft mead biscuit,
fluffy panna cotta infused with beeswax by Ala\u00efs Vaubourg<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu du 15 ao\u00fbt” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.7″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Propos\u00e9 en menu unique avec la carte au d\u00e9jeuner et au d\u00eener du samedi 15 Ao\u00fbt<\/p>\n

<\/p>\n

A commander avant 13h15 et 21h15<\/p>\n

<\/p>\n

145 \u20ac\/personne (hors boissons)<\/strong><\/p>\n

<\/p>\n

La fleur de courgette farcie puis en beignet,
<\/strong>Homard bleu et crevettes sauvages,
Tomate et citron, jus iod\u00e9
\u2022
La lotte bretonne r\u00f4tie en m\u00e9daillon,<\/strong>
Les figues d\u2019ici en transparence,
Vinaigrette acidul\u00e9e citron vert et coriandre
\u2022
L\u2019agneau des Alpilles r\u00f4ti et confit,<\/strong>
Tomate de Provence en surprise puis confite,
Galette socca au jus
\u2022
Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,<\/strong>
Condiments de fruits secs,
pignons et huile d\u2019olive
\u2022
Le pr\u00e9-dessert,<\/strong>
L\u2019oseille givr\u00e9e de notre jardin,
\u00c9cume au riz rouge de Camargue grill\u00e9
\u2022
Croustillant feuille \u00e0 feuille aux agrumes,<\/strong>
Parfum de citronnelle de notre potager,
Vanille givr\u00e9e en cr\u00e8me glac\u00e9e<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu de l\u2019Armistice” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.2″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

130 \u20ac par personne (hors boissons)<\/strong>
Entr\u00e9e, plat poisson, plat viande, fromage, pr\u00e9-dessert, dessert<\/p>\n

<\/p>\n

A commander avant 13h15<\/p>\n

<\/p>\n

Lundi 11 novembre<\/em><\/span><\/p>\n

<\/p>\n

Les langoustines mi-cuites dans leurs carapaces,
Mangue et fruits de la passion
aux l\u00e9gumes croquants, jus iod\u00e9<\/p>\n

<\/p>\n

*****<\/p>\n

<\/p>\n

Le thon rouge r\u00f4ti \u00e0 l\u2019huile d\u2019olive,
jeunes poireaux aux pommes et lard noir de Bigorre,
jus concentr\u00e9 au vinaigre de Bonite<\/p>\n

<\/p>\n

****
La volaille fermi\u00e8re de Mouri\u00e8s en compress\u00e9
condiments \u00ab Tonato \u00bb,
racines croustillantes en tempura<\/p>\n

<\/p>\n

****
Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,
Condiments de fruits secs,
Pignons et huile d\u2019olive<\/p>\n

<\/p>\n

****
Le pr\u00e9 dessert,
La mangue, acidul\u00e9e au fruit de la passion et ananas,
Rafraichie au Bumbu<\/p>\n

<\/p>\n

****<\/p>\n

<\/p>\n

Le chocolat grand cru \u00ab Sambirano \u00bb,
confit d\u2019Eremorange \u00e0 la vanille D\u2019Ouganda,
cr\u00e8me glac\u00e9e \u00e0 l\u2019huile d\u2019olive du Moulin Castellas<\/p>\n

<\/p>\n

 <\/p>\n

<\/p>\n

Tous nos prix s\u2019entendent taxes et service compris<\/em><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”off|off|off” _builder_version=”4.27.9″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}”]<\/p>\n

Starters<\/h3>\n

<\/p>\n

Like a hot and cold octopus bouillabaisse,
<\/strong>Tender potato with \u00ab\u00a0rouille\u00a0\u00bb juice
40 \u20ac<\/p>\n

<\/p>\n

Langoustine ceviche,
<\/strong>Romaine\u2019s hearts compressed like in the garden,
Froth and vegetable juice with Ponzu
46 \u20ac<\/p>\n

<\/p>\n

Duck foie gras,
<\/strong>Marinated with verjus and grape juice,
Focaccia with reduced comfit with olive oil
42 \u20ac<\/p>\n

<\/p>\n

Fish<\/h3>\n

<\/p>\n

Red mullet \u201c\u00e0 la plancha\u201d,
<\/strong>Reminiscence of confited potatoe \u00abrouille\u00bb,
Saffronned rockfish juice
60 \u20ac<\/p>\n

<\/p>\n

Grilled then steamed back of seabass,<\/strong>
Roasted and creamy cauliflower,
Shellfish in acidulous vinaigrette
65 \u20ac<\/p>\n

<\/p>\n

Traditionally made fresh pasta,
<\/strong>\u00ab Vongole \u00bb style
42 \u20ac<\/p>\n

<\/p>\n

Meat<\/h3>\n

<\/p>\n

Lamb from the Alpilles,<\/strong>
Confited and roasted,
Goldened pear tangied with Balsamico Bianco
64 \u20ac<\/p>\n

<\/p>\n

Braised mature ribeye steak,<\/strong>
Roasted cep mushrooms, gnocchi with aged Parmesan
and cecina
(minimum 6 weeks of maturation)
68\u20ac<\/p>\n

<\/p>\n

Veal sweetbreads slowly cooked in a casserole,<\/strong>
Grilled thin vegetal small ravioli, apple, nuts and
Bigorre black pork, black garlic cream
68 \u20ac<\/p>\n

Back of roe deer roasted in a casserole,<\/strong>
Compressed turnip and kholrabi,
\u00abGrand Veneur\u00bb sauce
68 \u20ac<\/p>\n

<\/p>\n

Cheese<\/h3>\n

<\/p>\n

Unpasteurised farm cheeses plate,
<\/strong>condiments
19\u20ac<\/p>\n

<\/p>\n

Desserts<\/h3>\n

<\/p>\n

25 \u20ac<\/p>\n

<\/p>\n

Autumn inspirations,<\/strong>
Guyot pear from Provence & chestnut from Ard\u00e8che,
Undergrowth surprise,
Light Rye Whiskey Bourbon sabayon<\/p>\n

Ouganda frosted vanilla,
<\/strong>Like a caramelized leaf after leaf,
Pod with vanilla praline<\/p>\n

<\/p>\n

Rose & Maraca\u00efbo Grand Cru chocolate,<\/strong>
Petal by petal<\/p>\n

<\/p>\n

Eggplant millefeuille revisited by Ala\u00efs,<\/strong>
Fennel and confited eggplant ice cream,
Caramelised petals<\/p>\n

<\/p>\n

– – –<\/p>\n

<\/p>\n

\ud83c\udf31<\/h3>\n

<\/p>\n

From Garden to Fork Menu<\/h3>\n

<\/p>\n

95 \u20ac per person
Vegetarian menu available on request<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Gourmandise Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.9″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” hover_enabled=”0″ border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Priced at \u20ac145 per person\u2014drinks not included<\/strong>
Michel Hulin\u2019s cuisine, created in collaboration with local farmers, reflecting the season, the mood, and the spirit of the day.<\/p>\n

Order before 1.15 pm and 9.15 pm<\/em><\/p>\n

Starting Saturday, October 24th, 2026<\/strong><\/p>\n

<\/p>\n

Wild prawn chaud-froid, ceviche style,
<\/strong>crunchy vegetables with sudachi lemon confit,
briny velout\u00e9 and fresh coriander
or
Snails from Mr Poudevigne\u2019s farm,
<\/strong>cooked just as I remember them,
a\u00efoli and Iberian ham
\u2022
Scallops roasted on the plancha,
<\/strong>parsnip risotto and roasted ceps,
reduced mushroom jus and cecina
or
Line-caught hake roasted on its skin,
<\/strong>grilled butternut squash, delicate vegetable ravioli with clementines,
tangy citrus jus
\u2022
Bull fillet* pot-roasted in a cocotte,
<\/strong>shredded confit in red wine, sweet onion mousse
*PDO Camargue
or
Slow-confit pork cheeks,
<\/strong>pear poached in gently spiced wine,
soft polenta from Mas de Daudet
\u2022
Fresh goat\u2019s cheese from Mrs Gillet in Aureille,
<\/strong>dried fruit condiments, pine nuts and olive oil
\u2022
Pre-dessert<\/strong>
Iced dill and wild fennel from our garden,
<\/strong>toasted Camargue red rice foam
\u2022
Choice of dessert \u00ab\u00e0 la carte\u00bb<\/strong>
(To order at the beginning of the meal)<\/p>\n

All our meat is of French origin, unless otherwise indicated by an *<\/em><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Lunch Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.5″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}”]<\/p>\n

88 \u20ac per person (excluding drinks)*<\/strong>
One starter, one main course from the Gourmandise menu & choice of dessert \u00e0 la carte<\/p>\n

To be ordered before 1.15pm<\/p>\n

* except Sundays and public holidays<\/p>\n

<\/p>\n

All our prices include tax and service<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83c\udf31From Garden to Plate Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.9″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}”]<\/p>\n

Priced at \u20ac105 per person*<\/strong>
Chef Michel Hulin has created a plant-based menu inspired by the vegetable garden, changing with the seasons.<\/p>\n

<\/p>\n

Roasted cep musrooms on a thin \u00abpita\u00bb<\/strong>
crispy dought
Foam and creamy with aged Comt\u00e9<\/p>\n

Free-range chicken egg,<\/strong>
Like a \u00abbouillabaisse\u00bb,
\u00abrouille\u00bb sauce and golden croutons
with saffron broth<\/p>\n

Butternut from Baumani\u00e8re\u2019s garden,<\/strong>
Green mango and passion fruit
in an acidulous vinaigrette<\/p>\n

Fresh goat cheese from<\/strong>
Mrs Gillet from Aureille
Dried fruits condiment, pine nuts and olive oil<\/p>\n

Dill and frosted wild fennel from garden,<\/strong>
Foam of grilled camargue red rice<\/p>\n

The meeting between the Grand Cru <\/strong>chocolate and our basil,<\/strong>
Delicate souffl\u00e9 tart with Sambirano Grand Cru
chocolate, basil from our fresh herbs garden
candied and glazed<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Sunday Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.9″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” hover_enabled=”0″ border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

\u20ac145 per person (excluding drinks)<\/strong>
Starter, fish main course, meat main course, cheese, pre-dessert, dessert<\/p>\n

Please order before 1.15 pm<\/p>\n

<\/p>\n

Sunday 25 October 2026<\/strong><\/em><\/p>\n

<\/p>\n

Order before 1.15 pm and 9.15 pm<\/p>\n

<\/p>\n

Wild prawn chaud-froid, ceviche style,
<\/strong>crunchy vegetables with sudachi lemon confit,
briny velout\u00e9 and fresh coriander
\u2022
Scallops roasted on the plancha,
<\/strong>parsnip risotto and roasted ceps,
reduced mushroom jus and cecina
\u2022
Bull fillet* pot-roasted in a cocotte,
<\/strong>shredded confit in red wine, sweet onion mousse
*PDO Camargue
\u2022
Fresh goat\u2019s cheese from Mrs Gillet in Aureille,
<\/strong>dried fruit condiments, pine nuts and olive oil
\u2022
Pre-dessert
<\/strong>Iced dill and wild fennel from our garden,
toasted Camargue red rice foam
\u2022
Elvesia grand cru chocolate
<\/strong>and organic savory from our garden,
tender chocolate sponge, ice cream and chocolate<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Children\u2019s Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}”]<\/p>\n

Starter, main course, dessert
<\/strong>45 \u20ac<\/p>\n

<\/p>\n

Starter, main course
<\/strong>35 \u20ac<\/p>\n

<\/p>\n

Main course, dessert
<\/strong>35 \u20ac<\/p>\n

<\/p>\n

Garden tomatoes, mozzarella
or To grow well, vegetable soup !
or Avocado salad, smoked salmon and citrus fruits<\/p>\n

<\/p>\n

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, pur\u00e9e or fresh seasonal vegetables<\/p>\n

<\/p>\n

\u00ab Chocolate coulant \u00bb (very melty !)
or North Pole surprise (frozen by the cold !)<\/p>\n

[\/et_pb_toggle][et_pb_text _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

All our prices include taxes and service<\/p>\n

All our meat is of French origin, except where indicated by an asterisk *<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Accueil<\/a><\/span><\/span>A la Carte & Menu La Cabro d’Or\u20ac45 per personEnjoy the sweetness and magic of the festive season with an enchanting gourmet afternoon tea featuring chocolate and the scents of Christmas.Come and discover the creations of pastry chef Ala\u00efs Vaubourg: homemade grand cru hot chocolate in two textures and her seasonal sweet spice treats.Ala\u00efs invites […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":5462,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-7680","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nCarte & Menus | La Cabro d'Or, Les Baux-de-Provence<\/title>\n<meta name=\"description\" content=\"Discover the menu of chef Michel Hulin, an invitation to refined Provencal cuisine.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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