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Montée d’Eyragues, 13550 Paluds de Noves

04 90 90 25 25

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Hotel

Phone Booking: + 33 4 90 90 25 25

Book Online

Restaurant

Phone Booking: +33 4 90 90 25 25

Book Online
Booking
  • fr
  • en

Montée d’Eyragues, 13550 Paluds de Noves

04 90 90 25 25

The Restaurant

The Chef-owner, Christian Peyre, likes to take inspiration from his native Provence.

The Domaine de Bournissac, a true gourmet stop where we celebrate mediterranean cooking full of flavours and colours:

– Golden Gault&Millau Guide 2008
– 3 chef’s hat Gault&Millau 2010

La Carte

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LANGOUSTINE
46 €
Nice sized Langoustine, origin « Britanny», Three variations: stuffed pancake, raw marinated, Angel hair basil crisp, green coulis
COURGETTE FLOWER
48 €
From the friend Jean, stuffed with lobster mousseline Roasted lobster section with smoked chili Cold bisque with sage
TOMATE
38 €
Le tableau de tomates, du «Domaine des Cailloux»
Variétés anciennes, plusieurs sortes, plusieurs textures
TRUFFE D'ÉTÉ
42 €
En raviole d’artichauts violets sautés à cru, Émulsion crémée

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SARDINE
39 €
Fresh from the Mediterranean Sea served as a « Rossini », Toasted sliced bread, sauteed foie gras, grilled sardine, Black truffle and Périgueux sauce
SAINT-PETER'S FISH
46 €
Simply perly aiguillette and layed on a celery mash with summer truffles, Meat's juice
BLUE LOBSTER
56 €
Cuit dans sa carapace, embeurré d’haricots verts
A la Truffe d’été, jus de cuisson
BASS
44 €
Dos de loup en Déclinaison « d Aubergine »
De Barbentane, Coulis de Tomate
Loup
40 €
De Méditerranée cuit sur peau
Gratin de « Sucrine » provenance « Les Cailloux »
Jus sirupeux d’une daube

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BEEF
43 €
Pièce taillée dans le filet « Race Aubrac »
Cuit à votre convenance, pomme pont neuf
à la graisse d’oie, béarnaise au moment
PIGEON
43 €
Fermier, cuit sur coffre, croustillant de cuisses confites
Boulgour du Mas de Daudet, façon taboulé
Jus aux épices orientales
VEAL
44 €
Fermier, cuit sur coffre, croustillant de cuisses confites
Boulgour du Mas de Daudet, façon taboulé
Jus aux épices orientales
LAMB
45 €
From the Alpilles, sauteed fillet Sweetbread pithivier, aubergine hotchpotch with garlic clove Juice stand out by herbes de Provence oil

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CHEESE TRAY
18 €
From Home
STRAWBERRY
17 €
on a Breton shortbread biscuit, ivory ganache with basil Pistachio and crystallized straberry
SOUFFLÉ
17 €
with Manguin mandarin
SORBET
17 €
Fresh and homemade with seasonal fruits
APRICOT
17 €
Local, Stuffed with chocolat, cripsy with filo Smoothness of the fruit and its sorbet
Sorbet
17 €
De saison et fruits frais

Menu Degustation

meat)

Today’s Mood Menu

If you feel like it, let Christian Peyre guide you
4 courses, cheese and dessert
served to the whole table

120 euros all taxes included/ pers
Menu served to the whole table

Back from the Market Menu

Starters
Main Course
Dessert
Wine, Water and coffee

43 euros all taxes included/ pers
This menu is suggested on monday, tuesday,
thursday and saturday for lunch only

Le Vendredi, c’est Bouillabaisse !

Fish soup
Bouillabaisse
Dessert
Wine, Water and coffee included

43 euros all taxes included/ pers
This Menu is suggested on Fridays for lunch only

Le Homard du Dimanche

Variation around Lobster

Starters
Main Course
Dessert
Wine, Water and coffee included

62 euros all taxes included/ pers
This Menu is suggested on Sundays for lunch only