A menu that changes every week — a new stopover on every visit
In Lorgues, the Carnets de Voyage menu is rewritten every week with the market: France & World fusion cuisine, homemade, where the same plate is never served twice.
We cook what the market gives us
Nothing is set in stone: every Monday we start again from local, seasonal produce, and the menu is rebuilt around it. A vegetable at its peak, a fresh catch, an idea from elsewhere — and the week's stopover takes shape.
Everything is cooked on site, from the golden pastry to desserts plated to order. Nothing industrial, nothing fixed: just what tastes good, right now.
Never the same stopover twice.
How to read this week's menu
With the market
Every week we start from local, seasonal produce. The board follows the deliveries: Monday's menu is never quite last week's.
A steady structure
Starter, main, dessert: the frame doesn't move. It's your anchor in the journal — only the stopover inside it changes.
Tapas in the evening
When evening comes, we nibble: a selection of tapas to share, France & World fusion, travelling from week to week too.
Same frame, flavours that travel
The anchor stays French — a fine base, a mastered technique — and the journey slips onto the plate: a spice, an unexpected pairing, a touch from elsewhere that wakes up the produce of Provence.
A vegetarian dish is thoughtfully cooked on every menu, never a plate by default. And for classic tastes, there's always a fine butcher's cut.
France & World on every plate.
What we serve this week is discovered at the table
This week's menu isn't printed in advance: it lives to the rhythm of the market and the seasons. Chef Benjamin's set menu, at €16 on Friday lunchtime, offers the best glimpse of it — a taste of the week's stopover.
It all starts in our kitchen
The menu that changes every week is the heart of the restaurant. Discover the concept, the setting and our set menus before booking your table.
Your questions about this week's menu
How often does the menu change?
The menu is renewed every week, with the market and the day's deliveries. The structure — starter, main, dessert — stays the same, but the recipes change regularly.
Can I see this week's menu in advance?
This week's menu is mostly discovered at the table, as it lives to the rhythm of seasonal produce. You'll find a glimpse on our menu page and on our Instagram.
Is there always a vegetarian option?
Yes. A vegetarian dish is cooked and thought through on every menu, never served by default. Allergens are flagged and the team will gladly guide you at the table.
What is the €16 chef's menu?
It's the menu by Benjamin, served on Friday lunchtime at €16. It captures the spirit of the week's stopover, fairly priced.
Is everything really homemade?
Yes. Everything is cooked on site, from local, seasonal produce — from golden pastry to desserts plated to order. Nothing industrial.
Leaf through this week's menu, then book your table in our 1780 house, in Lorgues.