Le menu de
la maison.

Anchovies, garlic, olive oil, raw vegetables

Lou's anchoïade — eight types of vegetable, served around the bowl in a small wreath.

Slow onion, anchovy, black olive tart

An hour-and-a-half of onions on a thin yeasted dough, finished with niçoise olives and salt-cured anchovies.

Chickpea flatbread, rosemary

Cooked in a single cast-iron pan in the oven. Served whole at the table, torn.

Black & green olive tapenade, grilled bread

Two tapenades, one black, one green. Made every morning.

Cured mullet roe, lemon, brioche

A sliver of cured grey mullet roe with lemon zest and warm brioche.

Niçoise sandwich, halved at the table

A small Niçoise sandwich — tuna, hard-boiled egg, anchovy, tomato, bell pepper, basil, olive oil — on country bread. Lou's lunch on Sundays.

Zucchini blossoms, lemon, sea salt

Stuffed with brousse and basil, dipped in batter, fried in olive oil.

The traditional Niçoise salad

Tuna, anchovies, hard-boiled egg, tomato, bell pepper, scallions, niçoise olives, basil. No potato. No lettuce.

Lou's green salad

Butter lettuce, mesclun, fines herbes, a single anchovy-garlic vinaigrette.

Mesclun with sheep cheese & fresh fig

Greens grown in Hudson Valley, brebis from the Pyrénées, figs from a tree in Carmel.

Lemon tagliolini, basil

Pasta made before service, Menton lemons macerated in olive oil, a single basil leaf.

Seafood pasta, white wine, tomato confit

Mussels, clams, octopus, prawns. Picholine olives, tomato confit, white wine.

Saffron risotto, gold mussels

Carnaroli rice from Piedmont, saffron from Provence, mussels from Saint-Mandrier.

Zucchini, anchovy, parmesan

A simple pile of grilled summer zucchini, salt-cured anchovy, shaved parmesan, lemon. Lou ate this twice a week.

The traditional Marseille fish stew

Three fish from the Mediterranean (sea robin, scorpionfish, monkfish), saffron, fennel, croutons, rouille. Served as it should be — in two courses, broth first.

Garlic-saffron fish soup

Sète-style — monkfish in a saffron-garlic-aïoli broth thickened at the table.

Whole sea bream in a salt crust

A whole local sea bream baked in a hand-built salt crust, broken at the table.

Charred octopus, lemon, capers

Slow-poached, then charred over coals. Served with picholine olives and lemon.

Branzino, tomato-basil dressing

A single line-caught Mediterranean branzino, sauce vierge.

Slow-braised beef cheek in red wine

Beef cheek braised for nine hours in Côtes du Provence with orange peel, olives, herbes de Provence. Polenta.

Duck breast, lavender honey, figs

A whole duck breast, scored, lavender honey glaze. Roasted figs.

Roast lamb shoulder, ratatouille

Slow-roasted Aveyron lamb shoulder for two, with the kitchen ratatouille.

Rabbit, mustard, white wine

A grandmother recipe — Lou's rabbit with whole-grain mustard, white wine, fines herbes.

Lou's ratatouille

Each vegetable cooked separately, then folded together. A long, quiet method.

Potato gratin, cream, gruyère

Layers of potato, cream, garlic, gruyère. Baked the moment you order.

House fries

Twice-fried in clarified beef fat. Maldon. Aïoli.

Crispy chickpea cakes

Marseillaise — set, sliced, fried in olive oil. Rosemary salt.

Five-cheese selection

Five cheeses from the south — Banon, Brebis des Pyrénées, Saint-Marcellin, Roquefort, Tomme de chèvre. With confiture de figue.

Banon, wrapped in chestnut leaves

A single Banon — soft goat cheese aged in chestnut leaves. Pain de Lou.

Roquefort, honey, walnuts

A wedge of Roquefort Carles, lavender honey, candied walnuts. Lou's choice.

Caramelized apple tarte tatin, crème fraîche

Apples cooked in caramel for an hour, finished with puff pastry, inverted at the table. Crème fraîche, no sugar.

Floating island, crème anglaise, almond

A soft meringue floating on crème anglaise, dusted with toasted almond.

Corsican chestnut cake

Dark chestnut flour from the Castagniccia, a single fig, sheep yoghurt.

Sorbet of the day

Three scoops, made each morning. Lemon-basil, peach, dark cherry — depending on the season.

Espresso with five small sweets

A single shot of espresso, five small house-made sweets on the saucer.

Provence rosé · by the glass

Bandol rosé from Domaine Tempier — Lou drank this every summer of her life.

Provence white · by the glass

Bourboulenc, Clairette, Grenache Blanc. A glass of Aix on a hot day.

Rhône red · by the bottle

750ml. Grenache, Syrah, Mourvèdre. Garrigue and black pepper.

Provence white · biodynamic

750ml. Biodynamic. The colour of straw. Almonds.