The Gourmet Press

Slow Food declined over the seasons, markets and pickings. Local lamb, free-range mountain pork, beef from Seyne Les Alpes, wild mushrooms and pickings, charcuterie from Malijai, local cheeses, whole farm milk, chickpeas, lentils, organic spelt from Thoard. Camargue rice. Here everything is LOCAL or ORGANIC. Seasonal fruits and vegetables illuminate the plates with their colors. Olivier, passionate Chef and Cellar, sometimes Pagnolesque, is inexhaustible on his products and producers. It offers you the best wines of the region in harmony with its cuisine, or to take away at the Cellar price.
Here you will taste "Authentic", original and tasty cuisine in the shade of the plane trees or in Arthur's old forge, at friendly prices given the quality of the products used. The Essentials: the Perfect Egg declined with the seasons, the Vegetarian but complete lasagna with cheese from the Ubaye Valley and seasonal vegetables, the blesotto or the parmentier with local Figatelli, the panna cotta with génépi, the Moelleux with Chestnut ...

100% homemade cuisine and fresh products all year round! Local specialties, vegetarian, vegan, gluten-free, egg-free, milk-free!

The products are purchased directly from producers in or around the Alpes de Haute-Provence. When products are not grown or produced in the region, the restaurant does not offer them!
Olivier buys groceries, such as organic sugar, chocolate, coffee from traders or craftsmen in the Alpes de Haute-Provence, spices if possible directly from producers such as vanilla or wild peppers from Madagascar, La Fleur de Sel from Camargue or Guérande…

Details concerning animals : subject to change, calm animals.