LA TABLE DU PIGONNET
RESTAURANT AT AIX-EN-PROVENCE
Provençal Gourmet Cuisine
Located at the Hotel Pigonnet in Aix-en-Provence, the restaurant "La Table du Pigonnet" offers gourmet cuisine with Provençal flavors prepared from the best products and freshest produce from throughout the region.
Chef Thierry Balligand welcomes you to a romantic, spacious and bright venue, its interior setting featuring a memorable garden view year around.
In warm wheather, guests can also enjoy having meal in the garden dominated by centuries old chestnut trees.
ON THE RESTAURANT MENU
Specialties of the house are presented in three set menus: the "Lunch Menu", the "Gourmet Menu", the "Vegetarian Menu", and through selected individual choices "à la carte" for lunch and dinner meals. Set menus are changed every two months.
The "Lunch Menu" is served from Monday to Friday excluding holidays. It is composed of three dishes.
As an appetizer, you can choose from the velouté of watercress accompanied by gnocchi of Ricotta; the filet of haddock with potato leek vinaigrette and purple mustard; and the lacquered duck aiguillette accompanied by salad of green beans with sliced figs.
Choice of one's main course is to be made between the filet of cod accompanied by spinach shoots in sauce Dugléré; the supreme guinea fowl served with corn blinis in a cider reduction; Angus beef garnished with parsley, smoked penja peppers, and accompanied by sweet potato mousseline with dried fruits.
Suggested desserts include: the royal Pigonnet; the Opera; and a Lyonnais cheese dip (cottage cheese based spread) accented with parsley in the style of Benoit Lemarié; the "Calisson" with roasted apricots, a creamy saffron and baba with rum arranged with whipped cream and vanilla from Tahiti.
The "Gourmet Menu" is made up of five dishes: Cannelloni of tuna; a tartare of veal in Vitello Tonato sauce; the filet of seabass with the reduction of beets, accompanied by autumn vegetables; roasted pigeon with Darphin potato with figs; the pre-dessert and the soufflé from lavender honey accompanied by fig sorbet.
The "Vegetarian Menu" is composed of three courses.
Featured appetizers include, a choice between the velouté of watercress accompanied by gnocchi Ricotta or pan-fried tofu with leek and potato vinaigrette with purple mustard.
Its main dish consists of corn blinis, vegetables with either wild berries from Vietnam or linguine with mushrooms. On offer for dessert, either a mixture of seasonal fruits accompanied by sherbet or a Norwegian omelet is proposed.
Entrée dishes on offer include: organic eggs, pan-fried with cep and peaches; tuna cannelloni and veal tartare in Vitello Tonato sauce; duck foie gras accompanied by pancakes with fresh seasonal fruits and large prawns with fresh tomatoes accompanied by Bloody Mary sorbet.
Among the featured main courses are: filet of seabass with the reduction of beets and autumn vegetables; apelettes of Saint Peter accompanied by rock fish soup, and crushed potato; medallion of Lotte, fried with the ceps and the espuma of Piquillos; saddle of lamb with cream of garlic smoked with raw ham and parsnip mousseline; fillet of beef with bone marrow accompanied by au gratin de blette; pan-fried calf's sweetbread with chanterelles and the Pont Neuf apple in truffle oil and roasted pigeon with Darphin potatoes with figs.
Chef Balligand recommended meals are: the risotto of horn of plentywith the squash Butternut and the risotto of beautiful prawns emulsion carapaces.
From the cheese and dessert cart, selections will include: a plate of well ripened cheeses; gourmet coffee (includes assortiment of fruit tart, an organic chocolate macaroon, and cardamon pears); seasonal fruits served with lychee sorbet: a Norwegian omelet; a lavender honey soufflé accompanied with fig sorbet; as well as oriental perfumes with the prickly pear and the sorbet with the orange blossom.
The house offers its guests a special menu for exceptional days such as Valentine's Day, Easter, Mother's Day, Christmas and New Year's Eve.
The restaurant is open daily from 12:00 noon to 1:45pm and from 7:30pm to 9:45pm.