L’ISLE-SUR-L A-SORGUE I LUBERON
T
he journey begins with a warm seasonal velouté, followed
by a lobster salad enriched with coral vinaigrette and blue
lobster. This taste adventure continues with a melon from
Provence infused with tonka bean, accompanied by watermelon
and local smoked trout, as well as a gazpacho of multicolored
tomatoes with white peach.
The appetizers, designed to be shared, embody the spirit of
conviviality of the place. Each menu choice encourages guests
to taste a little of everything, enhancing the pleasure of shared
culinary discoveries. The meal continues with main dishes such
as a perfectly cooked fish of the day, served with minty peas and a
ginger barigoule sauce, showcasing the chef’s mastery in cooking
and seasoning.
Renaud’mets also stands out for its respectful approach to
produce: vegetables, sourced from local farms, are prepared in
various ways to enhance their flavors, and the restaurant fosters
a unique spirit where everyone participates in everything,
further strengthening the bonds of the kitchen team.
The wine list is bold, featuring local wines like Domaine de l’Or
Vert, a perfect choice to accompany a summer meal.
At Renaud’mets, each meal is an invitation to open up to surprises
and the pleasures of the table, in a setting where hospitality and
quality are always present.
Chaque choix de menu encourage les convives à goûter un peu de tout,
amplifiant le plaisir des découvertes culinaires partagées.
Each menu choice encourages guests to taste a little of everything,
enhancing the pleasure of shared culinary discoveries.
Formule « bistrot de chef »
pour 2, le plateau d’assortiments de
5 petits mets salés à partager :
- Melon de Provence à la fève de
tonka et truite fumée de l’Isle que
la Sorgue.
- Salade de homard bleu, vinaigrette
au corail et yaourt grec
- Asperges blanches/violettes de chez
Liotard, émulsion légère à la fraise
du Pays
- Tempura de haricots verts et sa
sauce thaï
- Velouté de petits pois à la menthe
The « bistrot de chef » formula
for 2, featuring a platter of 5 small
savory dishes to share:
- Provence melon with tonka bean
and smoked trout from Isle-sur-la-
Sorgue.
- Blue lobster salad, coral
vinaigrette, and Greek yogurt.
- White/purple asparagus from
Liotard, light strawberry emulsion.
- Green bean tempura with Thai
sauce.
- Minted pea velouté.