our scheduled opening days
only for residents
midday
12 – to 2pm
evening
7:15 -to 10pm
Monday
Bistro
Tuesday
Bistro
Wednesday
Bistro
Thursday
Bistro
Friday
Bistro
Restaurant
Saturday
Restaurant
Restaurant
Sunday
Restaurant
our scheduled opening days
midi
12h – 14h
evening
7:15 -to 10pm
Monday
Bistro
Tuesday
Bistro
Wednesday
Bistro
Thursday
Bistro
Friday
Bistro
Restaurant
Saturday
Restaurant
Restaurant
Sunday
Restaurant
only for residents
our scheduled opening days
midday 12 – to 2pm / evening 7:15 -to 10pm
midday
evening
Mon.
Bistro
Tue.
Bistro
Wed.
Bistro
Thu.
Bistro
Fri.
Bistro
Restau
Sat.
Restau
Restau
Sun.
Restau
only for
residents
the Restaurant – weekend only
Vardan and Ulric, our co-chefs , offer seasonal meals. Food is homemade, colorful, tasty, inventive, delicatly spiced and fragrant ; you will also be pleased to find vegetarian dishes, as we use more and more organic produces.
We propose our menus, from 39 to 49€, and choose freely from our seasonal food list.
the Restaurant – weekend only
Vardan and Ulric, our co-chefs , offer seasonal meals. Food is homemade, colorful, tasty, inventive, delicatly spiced and fragrant ; you will also be pleased to find vegetarian dishes, as we use more and more organic produces.
We propose our menus, from 39 to 49€, and choose freely from our seasonal food list.
the Restaurant – weekend only
Vardan and Ulric, our co-chefs , offer seasonal meals. Food is homemade, colorful, tasty, inventive, delicatly spiced and fragrant ; you will also be pleased to find vegetarian dishes, as we use more and more organic produces.
We propose our menus, from 39 to 49€, and choose freely from our seasonal food list.
the Bistro – on weekdays
For the lunch, from Monday to Friday, the “Bistro du Cèdre” has offers of the day ranging from 25 to 29 €. We offer an attractive choice of home cooked courses, plus our cheeses and desserts selection.
This is well adapted should you wish to lunch quickly but with the pleasure of tasty food.
All the dishes are designed and prepared by Vardan, Ulric and their kitchen team.
the Bistro – on weekdays
For the lunch, from Monday to Friday, the “Bistro du Cèdre” has offers of the day ranging from 25 to 29 €. We offer an attractive choice of home cooked courses, plus our cheeses and desserts selection.
This is well adapted should you wish to lunch quickly but with the pleasure of tasty food.
All the dishes are designed and prepared by Vardan, Ulric and their kitchen team.
the cellar
Wine holds a very important place at the Auberge – as it should be within the thick walls of a former wine estate, right at heart of the new Pic Saint Loup AOP (Protected designation of origin).
Our vintage wines are kept – often for many years – in an air-conditioned cellar, ready to be served at the right maturity and temperature, often decanted before serving so your wine can breathe and fully develop its exquisite and distinctive flavours.
But of course, we can also serve a selection of our red, white and rosé wines by the glass. And to accompany your eating experience, we’ll be delighted to find the wine that best suits you!
the cellar
Wine holds a very important place at the Auberge – as it should be within the thick walls of a former wine estate, right at heart of the new Pic Saint Loup AOP (Protected designation of origin).
Our vintage wines are kept – often for many years – in an air-conditioned cellar, ready to be served at the right maturity and temperature, often decanted before serving so your wine can breathe and fully develop its exquisite and distinctive flavours.
But of course, we can also serve a selection of our red, white and rosé wines by the glass. And to accompany your eating experience, we’ll be delighted to find the wine that best suits you!
the aperitif wines
In the South of France, we have a long tradition of elaborating aperitif wines made with very ripe grapes, or – in the case of the sweet aperitifs – wines ” fortified ” with an addition of alcohol to stop the fermentation in order to preserve their natural sugar. Some people tend to forget them today, in these times when all that is a little “rich” or containing alcohol, appears somewhat suspicious “Off” – but what a mistake!
Those wines are true treasures to discover anew, dry or sweet, to enjoy by the small glass. For example, the very dry Rancio Secs from Roussillon, the ultimate aperitif wine, is perfect with “anchovies” (small cured local fish) or “charcuteries” (cured meats).
These wines are crafted in the same way as the Jerez of Andalusia, like those of the Lustau House, matured for many years in casks, under a protective natural yeast veil. For sweet wines, we have the Banyuls or the Maury, the Rivesaltes from Roussillon, the Muscat de Lunel, without forgetting the Porto wines…
A whole world of complex, subtle, intense flavours, with incredible colours… to enjoy as an aperitif, like a “ liquid dessert ” or – right after coffee – as a sweet mellow digestive…
the aperitif wines
In the South of France, we have a long tradition of elaborating aperitif wines made with very ripe grapes, or – in the case of the sweet aperitifs – wines ” fortified ” with an addition of alcohol to stop the fermentation in order to preserve their natural sugar. Some people tend to forget them today, in these times when all that is a little “rich” or containing alcohol, appears somewhat suspicious “Off” – but what a mistake!
Those wines are true treasures to discover anew, dry or sweet, to enjoy by the small glass. For example, the very dry Rancio Secs from Roussillon, the ultimate aperitif wine, is perfect with “anchovies” (small cured local fish) or “charcuteries” (cured meats).
These wines are crafted in the same way as the Jerez of Andalusia, like those of the Lustau House, matured for many years in casks, under a protective natural yeast veil. For sweet wines, we have the Banyuls or the Maury, the Rivesaltes from Roussillon, the Muscat de Lunel, without forgetting the Porto wines…
A whole world of complex, subtle, intense flavours, with incredible colours… to enjoy as an aperitif, like a “ liquid dessert ” or – right after coffee – as a sweet mellow digestive…
our ‘homemade’ cuisine
Since 2014, the term “homemade” has become a definite designation and is protected by the State, symbolized by the logo above.
The concept is to emphasize the various kinds of in-house cuisine, with raw products elaborated by true cooks.
Hence, at the Auberge, it’s really “homemade”: our 5 cooks prepare each day, from start to finish, what you’ll find in your plate.
It’s the work of a craftsman, someone who uses his/her art to serve others, and is not ashamed to put his/her name on it. To create, add value, and fully master a dish. To tantalize your taste buds! And fully respect the art of Eating Well and Live Well! Moreover last, but not least, it is really for the pleasure of sharing all this with you, our guests!
our ‘homemade’ cuisine
Since 2014, the term “homemade” has become a definite designation and is protected by the State, symbolized by the logo above.
The concept is to emphasize the various kinds of in-house cuisine, with raw products elaborated by true cooks.
Hence, at the Auberge, it’s really “homemade”: our cooks prepare each day, from start to finish, what you’ll find in your plate.
It’s the work of a craftsman, someone who uses his/her art to serve others, and is not ashamed to put his/her name on it. To create, add value, and fully master a dish. To tantalize your taste buds! And fully respect the art of Eating Well and Live Well! Moreover last, but not least, it is really for the pleasure of sharing all this with you, our guests!