The starter
Sun vegetables & beetroot
Colourful beetroot, quinoa and pecans, lifted with a hint from elsewhere — fresh, colourful and truly Provençal.
Provençal specialities · Lorgues
The flavours of Provence, reinvented in-house
In our 1780 house, in the heart of the green Provence, the specialities of the South — sun-drenched vegetables, olive oil, garrigue herbs — are reinvented through a France & World fusion cuisine, made fresh every day.
The taste of the South
The best of Provençal terroir on the plate
Sun-ripened tomatoes, courgettes, aubergines, fresh goat cheese, olive and basil: we start from the market and the season, then cook everything on site. Here, Provence isn't a backdrop — it's what's on your plate.
The menu is renewed every week to the rhythm of our growers. An address with a refined table and a warm atmosphere, rated 4.7/5 across more than 610 reviews.
The South, in every bite.
The Provençal journal
Three stopovers, from starter to dessert
A glimpse of the specialities of the moment: the structure stays the same, the stopover changes every week.
The main
Little squid, Provence lemon
Just-seared squid, lemon and homemade sauce: the produce of the Mediterranean, served on the terrace.
The dessert
Pistachio & red berries treat
A creamy pot dessert, crushed pistachio and raspberry: gourmet Provence to end the journey.
The heritage of the South
The great Provençal specialities to discover in the Var
Before setting off on a journey, Provence has its own repertoire. Here are the specialities that shaped the taste of the Var and its hinterland — the ones that inspire us, season after season, before we slip in our France & World twist.
- 01
Ratatouille
The slow-cooked medley of sun vegetables — aubergine, courgette, pepper, tomato and onion — melted in olive oil: the emblematic dish of the Provençal summer.
- 02
Tapenade
The spread of black olives, capers and anchovies pounded together, inseparable from an aperitif in the sun, spread over grilled bread.
- 03
Soupe au pistou
A summer vegetable and bean soup, bound at the last moment with a pistou of basil, garlic and olive oil.
- 04
Daube provençale
Beef slow-braised for hours in red wine, with orange and garrigue herbs — the Sunday cooking of the Var hinterland.
- 05
Aïoli
The garlic sauce whipped with olive oil, the heart of the grand aïoli served with vegetables, cod and egg.
- 06
Côtes de Provence AOC wines
The rosés, whites and reds of the appellation whose area includes Lorgues — natural companions to a table in the Var.
Our menu freezes none of these recipes: it draws on them, then sets off on a journey. It's our way of keeping the terroir alive without putting it under glass.
The art of living
In the shade of the hidden garden, Provence takes its time
Under the olive tree or in the sun of the patio, time slows down. You settle in, share some Southern-accented tapas and let the Provençal afternoon drift by — the perfect spot for a family lunch or an evening with friends.
The traveller's twist
Provence sets off on a journey, France & World
We keep the Provençal anchor — local, seasonal produce — then slip in a spice, a technique, a pairing from elsewhere. The reference stays Southern, the journey lands on the plate.
And for lovers of the classics, there's always a fine butcher's cut, or the Friday lunch menu at €16 created by chef Benjamin: nobody leaves hungry.
Provence & World, at every stopover.
Read & explore
Continue the Provençal journey
The journal tells of our stopovers, the season and the behind-the-scenes of the house. Leaf through it, then plan your visit:
Good to know
Your questions about our Provençal specialities
Which Provençal specialities are on the menu?
A cuisine rooted in the South: sun vegetables, olive oil, herbs of Provence, fish and seafood, reinvented France & World fusion. The menu changes every week with our growers.
Is it traditional Provençal cooking?
We start from Provençal, seasonal terroir, then slip in a twist from elsewhere — a spice, a technique. One foot in Provence, the other travelling: neither quite tradition, nor quite elsewhere.
Do you offer vegetarian options?
Yes: on every menu, a vegetarian dish is cooked and designed for itself, built around the sun vegetables. Allergens are indicated and the team guides you at the table.
Where can I taste these specialities in Lorgues?
At 12 avenue Allongue, in Lorgues (83510), in a 1780 house with a shaded terrace and a hidden garden — minutes from Draguignan and the villages of the green Provence.
Do I need to book a table?
It's strongly recommended, especially on the terrace and in high season. Booking is done online in a few clicks, or by phone.
Fancy a Provençal stopover?
Leaf through this week's menu, then book your table in our 1780 house in Lorgues.