A homemade restaurant in Lorgues, cooked on site every day
At Carnets de Voyage, the heart of the menu comes out of our kitchen: local, seasonal produce, prepared fresh each morning, in a France & World fusion — in an 1780 house, with a terrace and a hidden garden in the green Provence.
In Lorgues, homemade isn't a selling point: it's our everyday
We start from raw ingredients, chosen from our growers in the Var and Provence. We peel, we simmer, we plate — in our kitchen, beneath the plane trees of Lorgues.
We cook the way you would at home, just a little more well-travelled. An address rated 4.7/5 across more than 610 reviews, in the heart of the green Provence.
Cooked on site, every day.
From raw ingredient to plate, homemade as our guiding thread
Golden pastries, crisp fritters, sauces finished to order, careful plating: our team works the produce from start to finish.
We start from the local, add a twist from elsewhere — a spice, a technique — and for lovers of the classics, there's always a fine butcher's cut. Here, nobody leaves hungry.
France & World, with a love of homemade.
How to tell a restaurant is genuinely homemade
Homemade isn't something you claim, it's something you notice. Here are a few simple cues, valid in any dining room — and how we live by them, here in Lorgues.
A short menu that moves
A tight menu that changes with the deliveries rather than a sprawling list fixed all year. Ours changes every week, in step with the Var's growers.
Raw produce, worked on site
Vegetables peeled in the morning, sauces finished to order, golden pastries and fritters made in the kitchen — the craft, not a reheated pouch.
A team that talks about the dishes
A server who can tell you where a product comes from and how a dish is prepared. We answer gladly, at the table, plainly.
Vegetarian by design, allergens flagged
A vegetarian dish designed for itself and allergens given on request: the sign of a kitchen that masters its own preparations.
Plates that vary
Plating by hand, never two plates quite alike: the mark of a dish built on site rather than turned out of a mould.
Transparency over superlatives
An honest house will also tell you what isn't homemade — the bread, for instance, we choose with care without claiming it's ours.
Homemade, a term regulated in France
In France, fait maison (homemade) is an official label: it identifies dishes cooked on site from raw ingredients, as opposed to preparations that are merely assembled or reheated. That is exactly the line we follow in Lorgues.
In practice, it means raw produce worked in the kitchen: we peel, we cut, we cook and we plate ourselves. When a menu claims fait maison, it commits to that on-site transformation — a simple cue for the diner at the table.
The journey begins behind the stove
Homemade, for us, means produce cut, seared and plated by hand, in our Lorgues kitchen. Time spent on the produce — and you can taste it.
Three promises behind our homemade cooking
Local & seasonal produce
We champion the terroir of the Var and Provence first, cooked fresh on site every day.
A menu that travels
Renewed every week: never the same stopover twice, but always the same structure, from starter to dessert.
Vegetarian & allergens
A thoughtfully cooked vegetarian dish on every menu, and allergens flagged: our team guides you at the table — never hesitate to ask.
Homemade is one of the threads running through the house. To discover each of its facets:
Your questions about homemade in Lorgues
What's cooked on site?
A good part of the menu: starters, mains, desserts, sauces… prepared in our kitchen from raw ingredients.
Where does your produce come from?
From local, seasonal growers, in the Var and Provence first. The menu follows the deliveries, which is why it changes every week.
Where is the restaurant?
At 12 avenue Allongue, in Lorgues (83510), in the heart of the green Provence — about fifteen minutes from Draguignan, Les Arcs-sur-Argens and Vidauban.
Is there a lunch menu?
Yes: on Friday lunchtime, chef Benjamin creates a homemade menu at €16. In the evening, it's all about tapas to share, France & World fusion.
Are there vegetarian options?
On every menu, a vegetarian dish is cooked and designed for itself — never a plate by default. Allergens are indicated on request.
Do I need to book a table?
It's strongly recommended, especially on the terrace and in high season. Booking is done online in just a few clicks.
How can I tell if a restaurant is genuinely homemade?
Look for a short menu that changes with the seasons, sauces and plating done to order, and a team that can tell you what's cooked on site. Here, a good part of the menu comes out of our kitchen, from raw Var produce.
What isn't homemade at your restaurant?
We'd rather say it plainly: the bread, for instance, is selected but not made by us. The rest of the menu is very largely worked on site, from raw ingredient to plate.
Leaf through this week's menu, then book your table in our 1780 house in Lorgues.