LA BASTIDE DE MOUSTIERS
RESTAURANT AT MOUSTIERS-SAINTE-MARIE
Provencal Gourmet Cuisine
The gourmet restaurant "La Bastide de Moustiers" is located in Moustiers-Sainte-Marie.
Frédéric Garnier, a former understudy of Alain Ducasse, offers finely prepared cuisine using many local products: lamb from Beauregard, Banon cheese, Riez truffle, Cavaillon melon, lavender honey, and olive oil from Valensole.
Located in a charming hotel, the terrace of the restaurant gives a magnificent view of the cliff and the hundred-year-old olive trees.
ON THE RESTAURANT MENU
Tastings are offered through menu sets and dishes à la carte. The menu and dishes change seasonally.
For lunch on weekdays, one can choose between the "starter, main course, dessert", "starter and dessert" and "main course and dessert" combinations.
On the menu, the choice of menu sets includes: crayfish tails accompanied by fresh nuts, young carrots and sorrel; millet au gratin with chestnut mushrooms, celery and hazelnut, and poached duckling foie gras with Jerusalem artichokes in broth, chestnuts and bread.
Among the main courses on offer are: trout confit presented on a bed of fresh greens and accompanied by new potatoes and sprinkled parsley; reddish-leaved turnip coffee accompanied by violet artichokes and figs; and wild boar accompanied by water cress salad and grilled corn.
The choice of desserts includes: caramel glaze and praline, creamy lemon; goat cheese and lavender honey, roasted pear; chocolate, peanut and vanilla.
On the day of our tasting, we were able to indulge in the "Menu de la Bastide" and the "Menu Grisolière".
We enjoyed the refreshing soup of coconut beans from Cornillon; Mediterranean squids accompanied by zucchini; and small stuffed vegetables from Provence gardens as entrées, the veal quasi of the Hautes-Alpes accompanied by violet artichokes; farm poultry on the embers as main course, and feuilletéwith peaches for dessert.
The restaurant is open every day except Tuesday and Wednesday in the off season.
Annual closure from October 31st through February 28th.