A cuisine built on local Var produce
In Lorgues, we cook local and seasonal above all else: the vegetables, fruit and produce of the Var lead the menu. Everything is homemade, on site, in our 1780 house in the green Provence.
The local and the seasonal lead the dance
Here, we start from the produce: the kind that grows nearby, picked at the right moment. Seasonal vegetables, Provençal herbs, Var fruit — nature sets the menu, not the other way round. Nothing industrial, nothing frozen slips onto the plate.
Working local also means accepting that the menu changes with the deliveries. A courgette in summer, a squash in autumn: every season reshuffles the deck and keeps us creative.
The season decides, we follow.
The Var, the house's larder
The Var is more than a postcard: it's a generous terroir of market gardeners, olive groves and vines in the green Provence. We draw our colours and scents from it, season after season, just a few kilometres from the table.
And for lovers of the classics, there's always a fine butcher's cut: local doesn't mean vegetables only. Meat, fish, cheeses — we look for the right produce first, close to home.
Notre cuisine reste ancrée en Provence, même quand elle voyage : des saveurs du monde en Provence, toujours sur une base locale.
A few kilometres from the table.
Three markers that don't move
Local first
We favour growers from the Var and Provence above all else. Short supply chains are our starting point, not a seasonal talking point.
Truly seasonal
No tomatoes in winter. The menu follows the deliveries and changes every week: never the same stopover twice.
Homemade, on site
Everything is cooked in our kitchen, every day, from raw produce. Pastries, fritters, plating: nothing comes out of a box.
What does local look like?
Three ways, among others, of putting Var produce centre stage — from starter to dessert.
A menu that changes with the seasons
Because we cook what the Var offers us week by week, the menu is never fixed. A vegetarian option designed for itself at every service, allergens indicated, and on Friday lunchtime a chef's menu at €16: eating well and local, with no second thoughts.
Keep the journey going on the plate
Local produce is the thread running through the whole house. Leaf through the menu, discover our world cuisine rooted in Provence, or push the restaurant door open.
On site, in Lorgues:
Your questions about our local produce
Is your produce really local and seasonal?
Yes. We work first with growers from the Var and the green Provence, using seasonal produce. The menu follows the deliveries and changes every week, which guarantees cuisine rooted in the moment.
Is everything homemade?
Everything is cooked on site, every day, from raw produce: pastries, fritters, plating, desserts. Nothing industrial or frozen on the plate.
Do you offer a vegetarian option?
On every menu, a vegetarian dish is cooked and designed for itself — never a plate by default. Allergens are indicated and the team will guide you at the table.
What if I prefer meat or fish?
There's always a fine butcher's cut, chosen with the same care as the vegetables. Local doesn't mean plant-only: meat, fish and cheeses are sourced close to home.
Where can I taste this local-produce cuisine?
At Carnets de Voyage, 12 avenue Allongue in Lorgues (83510), in the heart of the Var. On the shaded terrace, in the hidden garden or in the lounge, depending on the season.
Leaf through this week's menu, then book your table in our 1780 house in Lorgues.