The kitchen garden
From the garden to the plate.
A few minutes from the restaurant, in the commune of Plan-de-la-Tour, our kitchen garden. Not a marketing alibi — a real garden that dictates part of the menu.
Why grow it ourselves
Three good reasons.
Taste, first. A tomato picked in the morning for the evening service has nothing in common with a tomato that spent four days travelling in a crate. The sugar is still there. The acidity, balanced. The texture, alive.
The season, next. The garden refuses to indulge whims. No asparagus in December, no squash in May. The menu follows the seasons — and it's the garden that decides.
Honesty, finally. A vegetable you've watched grow is a vegetable you're not afraid to serve as it is — simply grilled in the Josper, with a little oil and a pinch of fleur de sel. The simplest cooking is often the hardest.
Through the year
Seasonal vegetables.
The garden gives what the season allows — sun-drenched vegetables in summer, hardy keepers in winter, and the aromatic herbs of the south all year round: rosemary, thyme, sage, basil. What is picked ends up on the menu, subject to availability.