A cuisine open to the world, rooted in Provence
We start from local, seasonal produce, then slip in a twist from elsewhere — a spice, a technique, an unexpected pairing. The anchor stays French, the journey lands on the plate.
Local flavours, with a journey on top
Fusion, here, is never a random mix. It begins with a firmly French base — a Provençal vegetable, a fine piece of fish, a golden pastry — that we take elsewhere in small touches: preserved lemon, harissa, sesame, leche de tigre.
Each plate tells of a stopover, yet keeps its coherence: the journey is tasted, never endured.
Here and elsewhere on the same table.
Homemade, local produce, a twist from the world
We cook on site, every day, from local, seasonal produce — 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, between France and the world. On Friday lunchtime, chef Benjamin creates a menu at €16, following his inspiration.
France & World at every stopover.
Four stopovers on a single menu
Our signature dishes trace a world map, plate by plate — each rooted in a fine ingredient, each open to somewhere far away.
Thai beef meatballs, saltado sauce
Thai-scented meatballs with a saltado sauce inherited from Lima — two journeys on one plate.
Oriental gourmet burger
Merguez patty, red peppers, harissa sauce and fried onions — the classic that travels.
Green curry prawns
Coconut milk, baby vegetables, coriander and rice — Bangkok's gentle heat.
Pistachio affogato
Pistachio ice cream drowned in a hot espresso — la dolce vita to close the journey.
The best of here, open to the world
The journey begins at the market. We cook first with what Provence offers through the seasons — sun-filled vegetables, herbs from the Var, produce chosen with care around Lorgues.
It is on this firmly rooted base that the world's twist is set: a spice, a marinade, a cooking method borrowed from another table. The terroir leads the dance, elsewhere comes to light it up — never the other way around.
The terroir leads, the world lights it up.
Cooked on site, plated by hand
Golden pastries, crisp fritters, meticulous plating: the journey begins behind the stove. 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 is the common thread of our cooking. To discover every stopover, leaf through the rest of the journal:
Your questions about our fusion cuisine
What do you mean by France & World fusion cuisine?
We start from local, seasonal produce, prepared the French way, then add a twist from elsewhere: a spice, a technique, an unexpected pairing. The anchor stays French, the journey slips onto the plate — without ever masking the produce.
Is the cooking homemade?
Largely, yes: we cook on site, every day, from local, seasonal produce, 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.
Is your produce local?
As much as possible: we start from seasonal produce of Provence and the Var, chosen with care around Lorgues, before adding the world's twist. The terroir sets the tempo of the menu.
Leaf through this week's menu, then book your table in our 1780 house in Lorgues.