When David Millet invites himself to your table for Father's Day

At the Relais du Vieux Sauvaire 65€.

For the aperitif

Eggplant caviar and organic chickpea chips
Green olives marinated with wild fennel from the Crêtes

Provencal Entrance

All the vegetables of Provence confit on a thin slice of focaccia, arugula, tomato coulis
tomato coulis, peasant basil pesto.

Fish from local fisheries

White fish tartar with Espelette pepper, salicornia, flower, yellow and green zucchini.

Earth side

Lamb pieces braised on the spit, garnished with garden vegetables, simple juice with wild thyme from the hills
(Served in a cast iron casserole dish to be shared with the whole table in a convivial atmosphere)

Selected cheeses

Tasting of goat cheese from our small producers, beggars, home-made jam, young shoots and small flowers.

Seasonal dessert

Gourmet cherry clafoutis as in the past, a scoop of artisanal ice cream with cottage cheese.

Place all your orders by calling 06 61 32 73 39