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
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, 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.
Classic 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.
Fish rougail
Fish and sweet potato rougail in a verrine, the spices of the Indian Ocean as a starter.
Pistachio affogato
Pistachio ice cream drowned in a hot espresso — la dolce vita to close the journey.
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 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.