The world on the plate, Provence underfoot
A world cuisine that takes root in the green Provence: we start from local, seasonal produce of the Var and send it travelling in small touches — a spice, a marinade, a cooking method from elsewhere. Homemade, in Lorgues.
Flavours from the world, a Provençal anchor
World cuisine, here, never erases the land. It begins with a firmly Provençal base — a seasonal vegetable, a fine fish, a golden pastry — that we open onto the world: preserved lemon from the Orient, harissa, sesame, leche de tigre from Peru.
Each plate tells of a stopover without ever losing the thread: the journey is tasted in touches, the local produce always leads the dance.
Here and elsewhere on the same table.
Thirty years of travel, settled in Provence
World cuisine, here, is not a passing trend: it's a story of real journeys, brought back and then simmered in a 1780 house. You sit down in Lorgues and taste the four corners of the globe at the same table.
The anchor stays Provence — its shaded terrace, its hidden garden, its producers — and the world drops in like a journal you leaf through, one stopover after another.
Flavours have always travelled.
Homemade, local produce, flavours of the globe
Everything is cooked on site, every day, from local, seasonal produce. Nothing industrial — and always a fine butcher's cut for lovers of the classics: here, nobody leaves hungry.
In the evening, we nibble: a selection of tapas to share that travel the world. On Friday lunchtime, chef Benjamin creates a menu at €16, following his inspiration.
The world at every stopover.
Four continents, a single menu
Our signature dishes trace a world map, plate by plate — each rooted in a fine ingredient from Provence, each open to somewhere far away.
Peruvian ceviche
Raw fish marinated in leche de tigre, fresh and lively, just like the markets of Lima.
Oriental gourmet burger
Merguez patty, red peppers, harissa sauce and fried onions — the classic that travels.
Réunion rougail
Fish and sweet potato rougail in a verrine, the island's spices as a starter.
Italian affogato
Pistachio ice cream drowned in a hot espresso — la dolce vita to close the journey.
The journey begins behind the stove
Golden pastries, crisp fritters, meticulous plating: everything is crafted on site, every day. We work with carefully chosen produce and a menu that changes every week — never the same stopover twice, but always the same structure, from starter to dessert.
Carry on the journey
This page opens our journal of flavours. To discover every stopover, leaf through the rest of the house:
Your questions about our world cuisine
What do you mean by world cuisine in Provence?
A cuisine that draws its flavours from the four corners of the globe while staying rooted in the Provençal land: we start from local, seasonal produce of the Var, then add a twist from elsewhere — a spice, a technique, an unexpected pairing.
Is everything homemade?
Yes: everything is cooked on site, every day, from local, seasonal produce. Nothing industrial, from the pastry to the plating.
Does the menu change often?
It is renewed every week. The structure stays your compass — from starter to dessert — but the stopovers themselves change with the seasons and the chef's inspiration.
Do you have dishes for lovers of the classics?
Always. Alongside the more adventurous plates, we keep a fine butcher's cut with homemade fries: nobody leaves hungry.
Are there vegetarian options?
On every menu, a vegetarian dish is cooked and designed for itself — never a plate by default. Allergens are flagged and our team guides you at the table.
Leaf through this week's menu, then book your table in our 1780 house in Lorgues.