MENU DU VIEUX BISTROT

(Only on weekday lunches, except bank holidays)

STARTERS, MAINS or MAINS, DESSERT: €19

STARTERS, MAINS, DESSERT: €24

Starters

Mains

Dessert

MOMENT’S FRESH PASTA PLATE: €23

Fresh pasta with garnish according to the chef’s mood

LE COIN DU VIEUX BISTROT

Charcuterie slate and its condiments
24 €

Maison Pellegrini cheese slate
€ 16

Mixed charcuterie-cheese slate
€ 28

Slate Foie gras
23 €

MENU  BISTROT

€38

Starters

Red Label Salmon Tartare, Citrus Marinated, Fall rolls Thai style, Pistou, coriander and ginger

Consumed undergrowth, Minestrone of forgotten vegetables, Perfect organic egg, mushroom Duxelle toast

Mains

Fisch and ships of lean fish on its Parsnip Mousseline with candied lemon
Tartar sauce

*

Duckling fillet lightly smoked then roasted, Braised sweet potatoes with cumin, Pan-fried mushrooms, Port reduction

Desserts

White Forest, Madeleine biscuit, Morello cherry coulis

Valrhona dark chocolate half-sphere, Chestnut Ganache, Citrus jelly and ice cream

(Supplement plate of cheeses from the House PELLEGRINI) €9

MENU  BISTROT CHIC

€48

Starters

Pan-Seared Duck Foie Gras Escalope,
Bruschetta Mouillettes with Truffle, Timut Pepper Pear Pickels

*

Sesame Breaded Beef Carpaccio, Mushroom Saladine
and Red Cabbage in Truffle Oil

Mains

Snacked scallops, Jerusalem artichoke risotto
Slightly Saffron, Organic vanilla butter

*

Almost Veal in the sautoir, stuffed green cabbage
Royan ravioli au gratin and full-bodied juice

Desserts

Homemade Rum Baba, Exotic fruit mousse

Mille feuilles with praline cream and homemade caramel

(Supplement plate of cheeses from the House PELLEGRINI) €9

Starters

  • Red Label Salmon Tartare, Citrus Marinated, Fall rolls Thai style, Pistou, coriander and ginger………………………………………………………………….€18

    Consumed undergrowth, Minestrone of forgotten vegetables, Perfect organic egg, mushroom Duxelle toast………………………………………………………………….€14

    Duo of Foie Gras in Pan-Seared and Semi-Cooked Escalope, Truffle Bruschetta Mouillettes………………………………………………….€26

    Sesame Breaded Beef Carpaccio, Mushroom Saladine and Red Cabbage in Truffle Oil…………………………………………………………………………………………………………………………….€25

    Vittelo Tonato from Vieux Bistrot…………………………………………………………………………..€24

    Autumnal Toast, Vegetables and Mushrooms, Hot goat cheese breaded with almonds…………………………………………………………………………..€19

Mains

  • Fisch and ships of lean fish on its Parsnip Mousseline with candied lemon
    Tartar sauce……………………………………………………………………..€23
    Duckling fillet lightly smoked, then roasted, Braised sweet potatoes with cumin, pan-fried mushrooms, Port reduction……………………………………………………….€36
    Snacked scallops, Jerusalem artichoke risotto, Slightly Saffron, Organic vanilla butter……………………………………………………..€34
    Almost Veal in the sautoir, stuffed green cabbage, Royan ravioli au gratin and full-bodied juice………………………………………………………………………………………………………..€31
    Fresh pasta with creamy sauce, Pan-fried chanterelles in Persillade ……………………………………………………………………………………………€24
    Médaillons de Lotte, Riz Vénéré, Mousseline de Carottes au cumin …………………………………………………………………………………………………………………..€32

Desserts

  • White Forest, Madeleine biscuit, Morello cherry coulis…………………………………………………………………………………….€12

    Dark chocolate half-sphere, Chestnut Ganache Citrus jelly and ice cream…………………………………………………………………………………….€12

    Homemade Rum Baba, Exotic fruit mousse……………………………………………………….€16

    Layer cake with praline cream and homemade caramel……………………………………………€13

    Selection of mature cheeses, from Maison Pellegrini in L’Isle / Sorgue……………………………..€17

    Ice creams and sorbets: Vanilla, Chocolate, Coffee, Raspberry, Lemon

    ………………………………………………………………………… €3.5 per Scoop of ice cream

Cheeses

  • Selection of matured Cheeses from the Pellegrini House on Isle sur la Sorgue …………………………..14 euros

Children menu

(up to 10 years)

 

15 euros

Fish or Meat of the Day

Vegetables and Starchy food

Ice cream

CHEF DE CUISINE

YOANN TANNEAU

Disciple of Auguste Escoffier
Member of the National Academy of Cooking

OUR SUPPLIERS

The old bistro takes particular care to work with as many local suppliers as possible, and selects their best products.

CHEF DE CUISINE

YOANN TANNEAU

Disciple of Auguste Escoffier
Member of the National Academy of Cooking

OUR SUPPLIERS

The old bistro takes particular care to work with as many local suppliers as possible, and selects their best products.

Payment methods

The house does not accept payment by check

Restaurant tickets from Monday to Friday for lunch and dinner (except public holidays)

“C’est un hôtel de rêve du 18e siècle d’une beauté exemplaire, literie neuve de grande quantité. Pour le restaurant il mérite une étoile Michelin. On reviendra tres vite.”

ALAIN.

“Délicieuse cuisine avec des produits frais et de saison. Un endroit sympa pour se poser au coeur du Luberon.”

CELINE.