our scheduled opening days

only for half-board 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

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

only for half-board residents

our scheduled opening days

midday 12 – to 2pm /evening 7:15 – to 10pm

mid

eve

Mon.

Bistro

Tue.

Bistro

Wed.

Bistro

Thu.

Bistro

Fri.

Bistro

Restau

Sat.

Restau

Restau

Sun.

Restau

only for half-board residents

the Restaurant – weekend only

Vera, our chef, offers an entirely homemade colourfull, inventive Mediterranean cuisine, in keeping with the seasons, finely spiced and fragrant with local olive oil; you will also be pleased to find vegetarian dishes, as we use more and more organic produces and products.

We propose three menus, from 30 to 43 €, including a new one each weekend, as well as our “a la carte” house menu, with very reasonable prices that will allow you to choose and enjoy as you please…

For your family diners and/or banquets, a private dining room is at your disposal, with personalized menus to cater for any special occasion.

 

the “carte” & the menus

the Bistro – on weekdays

During the week, from Monday to Friday, we have the “Bistro du Cèdre” featuring our daily specials, ranging from 16 to 26 € where we offer a choice of home cooked small courses, hot or cold, plus our selection of quality cheeses and delicious desserts.

We also have a varied range of food that can be enjoyed for a quick, pleasant and delicious meal.

Of course, this is all homemade, conceived and prepared by Vera and her team in the kitchen.

 

the bistro menu

the Bistro – on weekdays

During the week, from Monday to Friday, we have the “Bistro du Cèdre” featuring our daily specials, ranging from 16 to 26 € where we offer a choice of home cooked small courses, hot or cold, plus our selection of quality cheeses and delicious desserts.

We also have a varied range of food that can be enjoyed for a quick, pleasant and delicious meal.

Of course, this is all homemade, conceived and prepared by Vera and her team in the kitchen.

 

the bistro menu

the half-board – each evening

During the week, our restaurant is only open for the guests staying at the Auberge.
We serve a fixed board home cooked meal each evening, upon reservation. Very popular with our guests, this menu is included in the half-board package rate.

We can propose a vegetarian menu or follow any other dietary or allergenic needs – with prior request!   Let us know as soon as possible, so that we can best adapt to your particular needs.

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 wine list

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 wine list

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).

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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 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!