Table d’hôtes: seasonal vegetarian cooking.

Table d’hôtes: seasonal vegetarian cooking.

Dishes vary with the season and market.

From orchard to table.

The garden, orchard and rhythm of farm life inspire a simple, seasonal vegetarian table.

A taste of the table

Breakfast

Eggs your wayFried, boiled, scrambled or omelette.
Hrcha, msemmem, pain complet grilléHrcha, msemmem, toasted wholegrain bread
Fresh cheeseThyme, olive oil, honey, amlou, butter, olives, walnuts or toasted almonds.
Seasonal fruit or plain yoghurt

Snack bar

Lemon & gingerEarly morning.
Fruit, dates and nuts
One detox juice per dayBeetroot, apple and ginger, or carrot, ginger and apple.
Infusions and flavoured waterLemon and herbs.

The table philosophy

Seasonal vegetarian cuisine. Dishes vary with the season and market.

The kitchen is inspired by the vegetable garden, orchard and rhythm of farm life.

Immersive gallery

All images are displayed in a harmonised format with smooth scrolling and an immersive presentation.

18 €
Half board
Supplement per person for lunch or dinner, three courses, on advance request. Drinks are not included.

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