KALANK

A fun aperitif consisting of crunchy bread soldiers for dipping. Served with a creamy spread and flavorful sauces. Ideal for starting the meal lightly.

Provençal specialty made from chickpea flour, fried until golden. Crispy on the outside and melting on the inside. Served with a garlic mayonnaise with a hint of lemon.

A cold, creamy fennel soup flavored with dill. Accompanied by an original fresh goat cheese ice cream. All enhanced with bread crisps for crunch.

A creation by the chef highlighting seafood. Likely an assortment of fresh seafood or fish inspired by the Breton and Mediterranean coasts. Fresh and briny.

Duo of tender octopus and grilled line-caught meagre. Accompanied by olives and a millefeuille of seasonal vegetables. Smoky and Mediterranean flavors.

Roasted duck fillet served with a fruity peach-blackcurrant sauce and a local barbecue sauce. Accompanied by fried polenta sticks. A rich dish blending sweet and savory.

Layered summer vegetable gratin, flavored with vanilla. Served with a fresh tomato tartare also flavored with vanilla. A sweet and aromatic twist on a Provençal classic.

Light mousse made with Banon cheese (goat cheese) served with herb-cooked apricots. Enhanced by a floral vinaigrette touch and crunchy bread. A sophisticated cheese dessert.

Creamy small cow's cheese marinated in thyme-infused olive oil. Mild flavor and melting texture. To be enjoyed with bread.

Chef's interpretation of the traditional confectionery from Aix-en-Provence. Combines almond paste, candied melon, and orange blossom. Sweet, fruity, and fragrant.

Mystery dessert likely centered around fig and crunchy textures. Evokes the flavors of a summer garden. Sweet and textured.

Selection of three glasses of wine chosen to accompany your meal. Allows you to discover perfect pairings with the dishes. Ideal for wine lovers.

Surprise tasting menu composed by the chef. Includes a sequence of savory dishes and a dessert highlighting the seasonal products. A complete culinary experience for the whole table.

Menu allowing you to choose three dishes from the evening menu. Offers the freedom to compose your own fixed-price menu. Some premium dishes may incur a supplement.

Lunch menu including a main course of your choice. A quick and tasty option for lunch. Prices vary depending on the day of the week.

Two-course lunch menu: starter and main, or main and dessert. Allows you to taste market cuisine at an affordable price.

Three-course lunch menu. Includes a starter, a main course, and a dessert from the market menu.

Creamy fennel soup flavored with dill. Fresh and light.

Assortment of crunchy raw vegetables served with anchoïade (anchovy, garlic, and olive oil sauce). A Provençal classic.

Tender farm chicken coated in barbecue sauce. Served with small grenaille potatoes and zucchini.

Creamy corn semolina served with a fresh herb jus. Garnished with olives, tomatoes, and shavings of dry goat cheese.

Half Saint-Marcellin cheese served with a drizzle of olive oil and jam.

Honey and almond ice cream dessert, typical of Provence. Served with peaches flavored with rosemary.

Natural mineral water (still or sparkling).

White wine by the glass (12cl). Fresh and saline, ideal for accompanying starters.

Cassis wine by the glass (12cl). Fruity and elegant, perfect for the main course.