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

The service is assured on reservation at +33 (0)4 92 74 83 35
from 12.00 noon until 1.15 pm and 7.30 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

FOIE GRAS COGNAC COOKED
20.50

Almond apricot compote

ROCK FISH SOUP
16.00

crusts and rust

SNAILS of the ROBINE X 12
17.50

with garlic and parsley butter

CHEESE OF VALENSOLE
17.50

Salad, goat cheese, brick leaf, tomatoes and cherry tomatoes, slice of ham, fresh mushrooms, pine nuts

HEART OF ST JACQUES
16.50

St Jacques, shrimp, cod, Paris mushrooms, white wine

FRESH TROUT TARTARE from Bauduen
17.50

Shallots, tarragon, confit tomatoes, Espelette pepper, Valensole olive oil and organic lemons from Menton

BIG RAVIOLES STUFFED WITH CEPES
25.50

mushroom cream with foie gras and bursts of black truffles from Valensole

ECREVISSES x6 Fresh Bauduen
21.50

with Armorican and rice (from July and following arrival)

la carte du restaurant

THE DISHES

RISOTTO PARMESAN*
16.50
RISOTTO WITH MOZZARELA MOUSSE
18.50

Tomatoes baked in the oven, fresh basil oil

RAVIOLES OF ROMANS
19.50

Roquefort cream with walnut chips

PORK CUFF FILLET
23.50

with rosemary and strong juice, straw potatoes, stuffed zucchini

BEEF FILET
28.00

Crushed potatoes, wine merchant sauce and butter from Châteauneuf du pape

MOUSE OF CONFINED LAMB
22.50

creamy polenta with almonds from the tray

*Attention 15 à 25 mn sont nécessaires pour la réalisation de certains de nos plats car la plupart sont cuits minutes. Merci de votre compréhension.

net price including service

VEGETABLE WOK
19.50

with caramelized pork

WOK OF VEGETABLES
19.50

shrimp tails with soy sauce

NET OF ST PIERRE RIVIERA
24.50

saffron juice, small vegetable candied with organic lemons, English potatoes

BURGER OF RYGETS
23.50

bread with zest of lemons, salad and coriander sauce with oranges

TROUT BACK
22.50

snacked with sorrel sauce and risotto

CHILDREN MENU ON REQUEST (- 12 years old)
15.00

dish and dessert. Fillet of red mullet risotto Or burger or cheese burger, french fries 2 scoops of ice cream Or Pastry of the day

la carte du restaurant

Cheeses

CHEESE PLATE of Valensole goat cheese
8.50

Accompanied by young shoots

GOAT OF BANON
16.50

to share, accompanied by honey and young shoots

CHEESE PLATE selected by our chef
8.50

Accompanied by young shoots

la carte du restaurant

Desserts

CHOCO NOISETTE CRUSH
8.50
MERINGUE LEMON PIE
8.50
HEART OF FRUIT on a pineapple carpaccio
8.50

pineapple and passion fruit mousse, fresh pineapple and strawberries, lychee ice cream

TIRAMISU CAFE
8.50

with a scoop of ice cream

CHOCOLATE liégeois
8.50

chocolate and vanilla ice cream, whipped cream, coulis and chocolate chips

CAFE OR DECA GOURMET
10.50

mini fluffy chocolate, mini tarte tatin, mini pastry of the day, fruits, vanilla ice cream

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 €

DISCOVERY MENU

STARTERS

Soup of fish

Or

Vol au vent (puff off veal, mushroom, and green olives)

Or

Bun deposited with smoked salmon (puff salmon, guacamole, lemon cream)

MAIN COURSES

Ravioli reblochon

Or

Duck chest 160 /200 gr, sausen money, balsamic, home made french fries

Or

Bass filet, sauce anethe and lemon risotto

CHEESE OR DESSERT

Goat cheese Valensole

Or

Cheese plate, selection made by our chef

Or

Rum baba, whipped mascarpone cream

Or

Strawberry tart with bourbon vanilla custard

Net price including service

at 39.00 €

TRADITION MENU

Appetizer to open the appetite

STARTERS

Foie gras with old rum and apple grape chutney

Or

Ravioli with ceps and white truffle

Or

St. Jacques sprinkled with paprika and leek

MAIN COURSES

Foot packs with steamed patatoo

Or

Duck breast 350/400 gr, balsamic honey sauce, homemade fries

Or

Fillet of fish, zucchini soup and steamed potatoo

CHEESE OR DESSERT

Valensole goat cheese

Or

Selection of our chef

Or

Rum baba, whipped mascarpone cream

Or

Strawberry tart with bourbon vanilla custard

Or

Dessert of pears and black chocolate

Or

Norwegian omelet with old rum

Net price including service

at 59.00 €

REGIONAL MENU

Appetizer to open the appetite

STARTERS

Duo Foie gras old rum and grapes – apple chutney

Or

Ravioli stuffed with ceps and white truffle

MAIN COURSES

Black truffle cheese gratin

Or

Beef tenderloin, 5 peppers sauce and homemade fries

CHEESE

VALENSOLE GOAT CHEESE

Or

Selection of our chef

DESSERT

Rum baba, whipped mascarpone cream

Or

Strawberry tart with bourbon vanilla custard

Or

Dessert of pears and black chocolate

Or

Norwegian omelet with old rum

Net price including service