{"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":"2026-04-24T17:37:13","modified_gmt":"2026-04-24T15:37:13","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=”|341px||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

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

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

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=”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

\u20ac160 per person, drinks included (shared tables)
\u20ac80 per child under 12 years old<\/strong><\/p>\n

Sunday, 14 December 2025 at lunchtime<\/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

[\/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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[\/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

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

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

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

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

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

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

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

[\/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=”4.27.4″ _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

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

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

Les langoustines en ceviche,<\/strong>
Fines ravioles v\u00e9g\u00e9tales marin\u00e9es au miel de Provence et citron vert,
Jus d\u2019une Granny-Smith<\/p>\n

Le dos de maigre r\u00f4ti sur sa peau, <\/strong>
Fleur de courgette de notre jardin en beignet,
Jus iod\u00e9 citronn\u00e9<\/p>\n

D\u00e9gustation d\u2019agneau confit et caram\u00e9lis\u00e9, <\/strong>
Surprise d\u2019oignons aux \u00e9pices douces,
Panisse au jus<\/p>\n

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

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

Sur un tendre biscuit \u00e0 l\u2019anis vert et fenouil croquant,<\/strong>
Infusion \u00e0 l\u2019hydromel,
M\u00e9lilot en cr\u00e8me glac\u00e9e<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu du jeudi de l'Ascension” 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

Propos\u00e9 au d\u00e9jeuner et au d\u00eener le jeudi 29 Mai avec la carte.<\/em><\/p>\n

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

Le thon rouge de M\u00e9diterran\u00e9e r\u00f4ti puis marin\u00e9,<\/strong>
Les premi\u00e8res cerises au confit de rhubarbe et foie gras<\/p>\n

Le sar r\u00f4ti sur sa peau,<\/strong>
L\u2019artichaut de notre jardin en surprise,
Jus r\u00e9duit<\/p>\n

Noix de quasi de veau dor\u00e9 en cocotte, <\/strong>
C\u0153urs de laitue compress\u00e9s comme une C\u00e9sar<\/p>\n

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

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

Les abricots de Provence de Rapha\u00ebl Hoffmann,<\/strong>
Comme un clafoutis infus\u00e9 \u00e0 l\u2019orge malt\u00e9,
Cr\u00e8me glac\u00e9e \u00e0 la vanille d\u2019Ouganda et houblon<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Menu F\u00eate des M\u00e8res\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=”4.27.4″ _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

Servi en menu unique au d\u00e9jeuner et avec la carte au d\u00eener le dimanche 25 Mai.<\/em><\/p>\n

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

Les langoustines mi-cuites dans leur carapace,<\/strong>
Asperges blanches aux agrumes, l\u00e9ger sabayon au yuzu<\/p>\n

Le dos de loup cuit sur sa peau, <\/strong>
L\u2019artichaut de notre jardin en surprise, jus r\u00e9duit<\/p>\n

La pi\u00e8ce de veau r\u00f4tie en cocotte,<\/strong>
Cannelloni de c\u00e9leri au lard de Bigorre, jus au condiment Tonnato<\/p>\n

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

Th\u00e9 Darjeeling glac\u00e9,<\/strong>
Blanc-manger \u00e0 la bergamote<\/p>\n

Bouquet d\u2019Osmanthus <\/strong>
\u00e0 la fraise de Fontvieille confite et glac\u00e9e<\/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

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

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

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

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

Le pr\u00e9 dessert,
<\/strong>Blanc manger parfum\u00e9 \u00e0 la Bergamote,
Plum Tea glac\u00e9<\/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=”Menu du 1er 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=”4.27.4″ _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 unique servi au d\u00e9jeuner et au d\u00eener le jeudi 1er mai \u00e0 la Cabro d’Or<\/p>\n

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

Les crevettes sauvages en ceviche,<\/strong>
Chaud-froid de l\u00e9gumes croquants,
Jus iod\u00e9<\/p>\n

Le thon rouge grill\u00e9,<\/strong>
Pissaladi\u00e8re d\u2019artichauts,
Jus au vinaigre de Bonite<\/p>\n

Noix de quasi de veau cuisin\u00e9e en cocotte, <\/strong>
Fine raviole de betterave \u00e0 la brousse et citron confit<\/p>\n

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

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

Sous un biscuit savarin parfum\u00e9 \u00e0 la f\u00e8ve de Tonka et agrumes,<\/strong>
Fraises de Provence au confit de rhubarbe<\/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=”4.27.4″ _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 unique servi au d\u00e9jeuner et au d\u00eener le jeudi 8 mai \u00e0 la Cabro d’Or<\/p>\n

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

Les langoustines mi-cuites en carapace,<\/strong>
Ceviche de l\u00e9gumes et mangue au citron vert,
Jus iod\u00e9<\/p>\n

Le thon rouge de M\u00e9diterran\u00e9e \u00e0 la plancha,<\/strong>
Fine raviole de courgette au lard noir de Bigorre,
Beignet et jus cors\u00e9<\/p>\n

Compress\u00e9e de volaille fermi\u00e8re de Mouri\u00e8s, <\/strong>
Cr\u00e9meux de mache \u00e0 l\u2019Ail des Ours,
Champignon farci puis r\u00f4ti<\/p>\n

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

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

La rhubarbe en Pavlova,<\/strong>
Marin\u00e9e et confite \u00e0 la vanille florale de Tahiti,
Cr\u00e8me glac\u00e9e au riz rouge grill\u00e9 de Camargue<\/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

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

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

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

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

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

[\/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=”4.27.4″ _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

Propos\u00e9 en menu unique aux d\u00e9jeuners du dimanche 8 et lundi 9 juin
Propos\u00e9 en menu unique avec la carte au diner du dimanche 8 et lundi 9 juin<\/p>\n

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

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

Les langoustines mi-cuites dans leur carapace, <\/strong>
ceviche de l\u00e9gumes croquants
aux abricots Vanilla Cot de chef Raphael Hoffman<\/p>\n

****<\/p>\n

Le thon rouge de M\u00e9diterran\u00e9e \u00e0 la plancha, <\/strong>
Compression de past\u00e8que \u00e0 la verveine citronn\u00e9e de jardin,
jus au vinaigre de Bonite
****<\/p>\n

Filet de b\u0153uf \u00ab Bio \u00bb r\u00f4ti au sautoir, <\/strong>
feuille a feuille de pomme de terre
et Basilic aux anchois fum\u00e9s
****
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
****
Sous un biscuit savarin parfum\u00e9 \u00e0 la f\u00e8ve de tonka et agrumes, <\/strong>
fraises de Fontvieille au confit de rhubarbe<\/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 and 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

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

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

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

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

****<\/p>\n

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

****<\/p>\n

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

****<\/p>\n

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

****<\/p>\n

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

****<\/p>\n

Pre-dessert,<\/strong>
Bergamot-flavoured blancmange,
iced plum tea by Ala\u00efs Vaubourg<\/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=”4.27.4″ _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

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

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

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

Les langoustines en ceviche,
<\/strong>au citron vert et balsamique blanc,
past\u00e8que et herbes givr\u00e9es<\/p>\n

Le thon rouge simplement grill\u00e9,
<\/strong>riz de Camargue croustillant,
ricotta  aux poivrons doux r\u00f4tis, jus au vinaigre de Bonite<\/p>\n

Le filet de taureau \u00ab AOP \u00bb Camargue r\u00f4ti en cocotte,
<\/strong>girolles au cr\u00e9meux d\u2019ail doux,
roquette aux anchois fum\u00e9s, jus r\u00e9duit<\/p>\n

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

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

Le chocolat grand cru Sambirano,
<\/strong>biscuit moelleux au caramel de pignons,
cr\u00e8me glac\u00e9e au romarin<\/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

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

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

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

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

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

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

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=”4.27.6″ _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” global_colors_info=”{}”]<\/p>\n

Starters<\/h3>\n

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

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

Duck foie gras,
<\/strong>Marinated with citrus wine and sweet spices,
Focaccia with citrus and blond grape
42 \u20ac<\/p>\n

Fish<\/h3>\n

Red mullet \u201c\u00e0 la plancha\u201d,
<\/strong>Thin pasta dough ravioli, Saffronned juice like a \u201cTielle\u201d
60 \u20ac<\/p>\n

Grilled back of seabass,
<\/strong>Crispy white asparagus from Provence,
Shellfish and rhubarb condiments
65 \u20ac<\/p>\n

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

Meat<\/h3>\n

Lamb from the Alpilles,<\/strong>
Confited and roasted,
Stuffed lettuce heart, pearl juice with wild garlic
64 \u20ac<\/p>\n

Braised mature ribeye steak,<\/strong>
Stuffed morel mushroom with juice,
Creamy polenta
(minimum 6 weeks of maturation)
68\u20ac<\/p>\n

Veal sweetbreads slowly cooked in a casserole,<\/strong>
Provence green asparagus
Tonnato condiment with Bonite vinegar
68 \u20ac<\/p>\n

Cheese<\/h3>\n

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

Desserts<\/h3>\n

25 \u20ac<\/p>\n

Strawberries from Fontvieille
<\/strong>and Osmanthus from our garden,
Like a gradient<\/p>\n

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

A fusion of Grand Cru chocolate <\/strong>and lemon balm,<\/strong>
Delicate souffl\u00e9 tart with Sambirano Grand Cru chocolate, lemon balm from our herb garden candied and glazed<\/p>\n

Iced Vacherin with \u201cimmortelle\u201d from Les Baux,<\/strong>
Yuzu cream,
Delicate meringue with frosted hydromel<\/p>\n

– – –<\/p>\n

\ud83c\udf31<\/h3>\n

From Garden to Fork Menu<\/h3>\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=”4.27.6″ _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” global_colors_info=”{}”]<\/p>\n

Price: \u20ac145 per person \u2013 excluding drinks
Michel Hulin\u2019s cuisine, created in collaboration with local farmers, reflecting the season, the mood and the spirit of the day.<\/p>\n

From Saturday 25 April 2026<\/em><\/p>\n

Artichoke stuffed with seafood,
Shellfish broth with basil
\u2022
Roasted sea bream, skin-side down,
Served with a \u00abTzatziki-style\u00bb dip,
Cucumber and radish, with a mint foam
\u2022
A piece of pork from Mont Ventoux, roasted in a casserole dish,
Candied rhubarb and chutney,
White asparagus with a light sauce
\u2022
Fresh Goat
from the cheese factory
of Mont-Ventoux,
With dried fruit condiments,
Pine nuts and olive oil
\u2022
Pre-dessert,
Blancmange scented with bergamot,
Iced Plum Tea
\u2022
\u2018Sambirano\u2019 grand cru chocolate with Proven\u00e7al aromas,
Rosemary and farigoule in ice cream<\/p>\n

Toutes nos viandes sont d\u2019origine fran\u00e7aise sauf exception signal\u00e9e par une *<\/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

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=”4.27.6″ _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” 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

Compressed Romaine lettuce hearts like a garden,<\/strong>
Young vegetables with vegetal juice and Ponzu
\u2022
Crispy white asparagus,<\/strong>
Acidulous rhubarb condiment
\u2022
Morel Mushroom fricassee,<\/strong>
Peas and lettuce hearts surprise<\/p>\n

\u2022
Fresh goat from the cheese factory of Mont-Ventoux,<\/strong>
Dried fruits condiment, pine nuts and olive oil
\u2022
Blancmange scented with bergamot,<\/strong>
Iced Plum Tea
\u2022
Under the leaves of Rosat Geranium<\/strong>
from our fresh herbs garden,
with Provence strawberries iced and candied<\/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=”4.27.6″ _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” 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)
Starter, fish main course, meat main course, cheese, pre-dessert, dessert<\/p>\n

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

Sunday 26 April 2026<\/em><\/p>\n

Artichoke stuffed with seafood,
Shellfish broth with basil
\u2022
Roasted sea bream, skin-side down,
Served with a \u00abTzatziki-style\u00bb dip,
Cucumber and radish, with a mint foam
\u2022
A piece of pork from Mont Ventoux, roasted in a casserole dish,
Candied rhubarb and chutney,
White asparagus with a light sauce
\u2022
Fresh Goat
from the cheese factory
of Mont-Ventoux,
With dried fruit condiments,
Pine nuts and olive oil
\u2022
Pre-dessert,
Blancmange scented with bergamot,
Iced Plum Tea
\u2022
\u2018Sambirano\u2019 grand cru chocolate with Proven\u00e7al aromas,
Rosemary and farigoule in ice cream<\/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

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

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

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

\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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