Traditional restaurant in Provence

Simple and audacious cuisine, imagined and prepared from the local products of Haute-Provence
Le Jardin de Celina / Traditional restaurant in Provence
A cuisine with southern accents

Terroir & Originality

Christophe Bouchet and Marielle Angelvin are happy to welcome you, with their team, in their traditional restaurant

« le jardin de Célina »

Our menu is elaborated, as far as possible, with fresh and homemade products. We like to work with the local producers of the Valensole plateau, for the quality of their products (cheeses, olive oil, almonds, truffles …).

People on a special diet (vegetarian, gluten free …) are welcome, our Chef Marielle Angelvin will offer them a dish that suits them.

We wish you a good appetite!

The restaurant also offers a large selection of wines from our cellar, with a bottle or glass service.

In the summer season you can have lunch on the shaded terrace and enjoy the charming setting of our park.

Our guests can also stay in half-board or full board, in our guest rooms.

Access for people with reduced mobility.

THE RESTAURANT IS OPEN
THURSDAY TO SUNDAY NOON & EVENING
THE RESTAURANT IS CLOSED
MONDAY, TUESDAY AND WEDNESDAY ALL DAY

The service is assured on reservation at +33 (0)4 92 74 83 35
from 12.00 noon until 1.30 pm and 7. pm until 9.pm

THE RESTAURANT ACCEPTS THE FOLLOWING METHODS OF PAYMENT:
CB Visa and Master card, check, cash, check and restaurant ticket
paiement CBlogo tickets restaurant

 

Referenced by the Petit Futé and Gault & Millau 2018

logo petit futélogo Gault & Millau

À la carte

Starters

SEMI-COOKED FOIE GRAS
23.50

with old rum and apple and grape chutney

YOUNG SHOOTS SALAD
16.50

Grapefruit, heart of palm, peeled shrimp cocktail sauce

LOCALE FRESH TROUT TARTARE (from Sainte-Croix Lake)
16.50

Candied tomatoes, tarragon, shallots, olive oil and lemon

SNAILS FROM LA ROBINE
16.50

(local production) stuffed in butter, garlic and parsley

LARGE RAVIOLES STUFFED
25.50

with ceps sauce and white truffle

VOL AU VENT
17.50

veal, mushrooms, green olives and white wine

SMOKED SALMON BREAD
18.00

salmon flakes, guacamole and lemon cream

BEEF CARPACCIO
16.50

capers and olive oil, parmesan cheese and young shoots salad

la carte du restaurant

THE DISHES

RISOTTO St Jacques*
22.50

with lemon sauce

LAMB SHANK CANDIED IN OVEN FOR 7 HOURS
23.50

Creamy polenta with almonds, vegetables of the moment

RAVIOLI DU DAUPHINE GRILLED IN CHEESE
20.50

reblochon and cream cheese

BEEF FILET 5 peppers sauce
25.00

with homemade fries and vegetables of the moment

MAGRET OF CANNETTE 180/200gr
20.50

Honey sauce and balsamic vinegar, homemade potatoes

*Attention 15 to 25 minutes are required for the realization of some of our dishes because most of them are cooked in the moment of the request. Thank you for your understanding

Net price, service included

BASS FISH FILLET
23.50

dill and lemon sauce, cream risotto

FRESH RAVIOLES STUFFED WITH GOAT CHEESE AND FIGS
20.50

Goat cheese cream and fresh figs

FRESH RAVIOLES STUFFED WITH TOMATOES AND BASIL MOZZARELLA
19.50

Tomatoes sauce and olive oil basil

WOF OF VEGETABLES WITH CARAMELIZE PORK
19.50

carrots, zucchini, turnip, Provence herbs, wok pasta

CHILDREN MENU ON REQUEST (- 12 years old)
15.00

1 DISH and 1 dessert 15.00€ Chicken wrap or Hamburger or cheeseburger with homemade fries Chocolate cake or 2 ice balls (vanilla or chocolate )

la carte du restaurant

Cheeses

VALENSOLE GOAT CHEESE PLATTER
8.50

served with green salad

CHEF’S SELECTION CHEESE PLATTER
8.50

served with green salad

made on site during the service

Desserts

RUM BABA
8.50

whipped with mascarpone cream

LEMON MERINGUE PIE
8.50
PEAR BLACK CHOCOLATE TART ENTREMET
8.50
NORWEGIAN OMELET
8.50

with old rum grapes

HEART OF FRUIT
8.50

mango and pineapple entremets on pineapple carpaccio

COFFEE WITH DESSERT SELECTION
10.50

Mini tarte tatin, Mini chocolate fondant, duo of tarts of the moment

Glass, cutlery and empty plate rate
5.90
ORIGINE DES PRODUITS

Cuisses de grenouilles origine Indonésie
Escargots origine France (la robine 04)
foie gras origine France
Agneau origine France (alpes 04)
Filet de canette origine France
Filet de bœuf frais charolais 160/200g origine France
Steak haché du boucher 150g origine France
Filet mignon de porc 140/160g origine France
Truffes origine France (Valensole 04)

St jacques avec corail origine Ecosse ou Irlande
St jacques sans corail origine canada
Filets de rouget origine pacifique ou indien
Filets de lotte origine océan atlantique
Cabillaud origine Russie
Sole fraiche 300/400g origine France
Gambas origine Vietnam
Saumon fumé origine Ecosse

Menus

at 29.90 €

DECOUVERTE MENU

STARTERS

YOUNG SHOOTS SALAD
Grapefruit, heart of palm, peeled shrimp cocktail sauce

OR

VOL AU VENT
Veal, mushrooms and green olives

OR

LOCALE FRESH TROUT TARTARE (from Sainte-Croix Lake)
Candied tomatoes, tarragon, shallots, olive oil and lemon

OR

SNAILS FROM LA ROBINE (local production)
Stuffed in butter, garlic and parsley

MAIN COURSES

RAVIOLI DU DAUPHINE GRILLED IN CHEESE
Reblechon and cream cheese

OR

MAGRET OF CANNETTE 180/200gr
Honey sauce and balsamic vinegar, homemade potatoes

OR

FRESH RAVIOLES STUFFED WITH TOMATOES AND BASIL MOZZARELLA
Tomatoes sauce and olive oil basil

OR

WOF OF VEGETABLES WITH CARAMELIZE PORK
Carrots, zucchini, turnip, Provence herbs, wok pasta

CHEESE OR DESSERT

Made on site during the service

VALENSOLE GOAT CHEESE PLATTER
Served with green salad

OR

RUM BABA
Whipped with mascarpone cream

OR

PEAR BLACK CHOCOLATE TART ENTREMET

OR

HEART OF FRUIT
Mango and pineapple entremets on pineapple Carpaccio

 

Net price including service

at 39.90 €

TRADITION MENU

Appetizer to open the appetite

STARTERS

SEMI-COOKED FOIE GRAS
With old rum and apple and grape chutney

OR

SMOKED SALMON BREAD
Salmon flakes, guacamole and lemon cream

MAIN COURSES

RISOTTO St-JACQUES
With lemon sauce

OR

LAMB SHANK CANDIED IN OVEN FOR 7 HOURS
Creamy polenta with almonds, vegetables of the moment

OR

BASS FISH FILLET
Dill and lemon sauce, cream risotto

OR

FRESH RAVIOLES STUFFED WITH GOAT CHEESE AND FIGS
Goat cheese cream and fresh figs

CHEESE OR DESSERT

Made on site during the service

VALENSOLE GOAT CHEESE PLATTER
Served with green salad

OR

CHEF’S SELECTION CHEESE PLATTER
Served with green salad

OR

LEMON MERINGUE PIE

OR

NORWEGIAN OMELET 
With old rum grapes

OR

HEART OF FRUIT
Mango and pineapple entremets on pineapple carpaccio

 

  Net Price, service included