Restaurant Louroc

Sébastien Broda, Lilian Bonnefoi et Eric Frechon (culinary advisor) have imagined here a cuisine like a real dialogue between the Mediterranean and Provence, two territories that make only one for a cuisine close to nature. Culinary creativity reveals the authenticity of rare products, with the greatest respect for taste.

Proposed dishes:

Gamberoni
Raw in carpaccio, powdered with Vera pepper and olive oil,
cooked in the broth of the heads scented ginger, lemon leaf and coriander.

Mediterranean wolf
Baked in salt crust and fennel seeds,
Semi-candied tomatoes with olive oil, garlic flowers and lemon thyme

Capon net
Cooked with the garlic of the bears and new onion juice,
peas raised with slightly pungent chorizo, capucine broth

Suckling lamb
Cooked from head to toe, with spices and fresh goat cheese,
eggplant caviar cooked in couscous stock, pastoral salad

Piedmont Hazelnut Soufflé
Gianduja ice cream,
hazelnut praline with fleur de sel from Guérande

Rhubarb and wild strawberries
Poached and compounded with rhubarb,
crisp crumble, fresh rhubarb sorbet

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