Restaurant La vieille bastide in Flayosc | Book a table

Inputs

Lasagna casserole lobster in crushed tomato and pesto soup shellfish au gratin with parmesan, drizzle of truffle oil in Alba, mesclun vinegar lavender € 25.00

Duck foie gras with sea salt roast on his toast and a glass of Muscat Domaine des Planes (Roquebrune s / Argens) € 24.00

Laminated snail snails of the Alps HauteProvence simmered in broth of shellfish related to the Alba truffle puree (Tuber Magnatum Pico) € 26.00

Risotto with medallions of wild camaron the crushed tomatoes with basil, Parmesan Reggiano and drizzle of olive oil scented with truffle of Alba € 27.00

Fishes

Cassoulet of whole lobster, cooked bean bullion to fat goose and black truffle (Tuber melanosporum), Montbéliard sausage ring € 48.00

Small roast monkfish with Sichuan pepper, encased in Parma ham, white wine sauce Domaines Ott and Caviar d'Aquitaine € 38.00

Meat

Charolais beef fillet sautéed with Jamaican pepper, foie gras from the Gers cream sauce and roasted in the summer truffle (Tuber aestivum) € 38.00

Small roast breast of lamb stuffed with foie gras and Fourme d'Ambert, loaded with bacon, cream sauce linked to mustard € 38.00

Cheese

Cheeseboard refined by Robert de Provence Bedot, Master Cheese € 10.00

Gourmandises

Crème brûlée to the old € 12.00

Delphine Petit soft dark chocolate sorbet Cavaillon melons, blackberry coulis flavored with licorice € 12.00

Iced mousse with lavender honey, the nougat of almonds, candied fruit scented with Marc de Garlaban, cocoa caramel sauce € 12.00

A sort of tiramisu flavored with orange blossom water and apricots, soaked biscuit spoon amaretto € 12.00

Pointe foam ice calissons of Aix and gingerbread Mary, caramel Mandarine Napoleon Imperial € 12.00

Menu of taste and smell to € 38.00

Mouthing

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Verrine foam shrimp and eggplant caviar in a white port aspic, mesclun lavender vinegar and olive oil "Othentique" extra virgin

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Tartare de Saint Pierre, Saint Jacques nuts and salmon, mixed greens seasoned fishing and virgin olive oil "Bouteillan"

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Guinea fowl supreme with roasted peppers on a Espelette mashed sweet potatoes, cream sauce associated with nectarines

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Sea bass fillet marinated with rosemary, roasted peppers on a toasted fell, juice linked to the black olive tapenade

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Cheeseboard Provence refined

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Dessert delicacies to choose from in our