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Discover a refined culinary experience at Restaurant La Table du Moulin, nestled in the heart of Lorgues, France. This exquisite menu offers a delightful blend of fresh, seasonal ingredients crafted with creativity and finesse by Chef Jacques Rolancy, a "Meilleur Ouvrier de France." The warm and welcoming atmosphere perfectly complements the innovative dishes that celebrate regional flavors with a contemporary twist.
Starters
Begin your meal with an enticing array of starters that balance delicate textures and bold tastes. From the elegant œuf miroir resting on a crunchy bed of fresh cabbage drizzled with a vibrant raspberry vinaigrette, to the luxurious tartare of red tuna paired with seared foie gras Rossini-style, each dish is a masterpiece. Fresh seafood lovers will enjoy the ceviche of sea bream with chickpea salad and whipped hummus, while the bruschetta topped with sardines, tomato jam, and fresh strawberries offers a sweet and savory delight. Vegetarians will appreciate the inventive stuffed and fried Var zucchini blossom by Chef Rolancy, served with creamy cheese and herbs.
Mains
The main courses at La Table du Moulin showcase regional excellence and inventive flavor combinations. Savor the tender roasted rack of lamb wrapped in spiced pastilla pastry with dried fruits, panisse, and salsa sauce — a dish that marries tradition with a touch of exotic flair. The roasted veal quasi is paired beautifully with pommes Anna enriched with aged comté cheese, miso-infused eggplant caviar, and a rich jus. Wagyu rumsteak lovers will delight in a gratin dauphinois flavored with sage and turmeric, accompanied by roasted beetroot coulis and soybeans. Seafood specialties include roasted small-boat monkfish with mitraille potatoes, smoked bacon, and a flavorful cooking juice, as well as pan-fried skate wing with béarnaise reduction, crushed ratte potatoes, leeks, and crisp seasonal vegetables. For those seeking a vegetarian or lighter option, the buckwheat tandoori risotto, featuring caramelized figs, confit fennel, and garden verbena foam, offers a sophisticated and aromatic choice.
Desserts
Conclude your meal on a sweet note with an enticing selection of desserts that bring classic French patisserie to life with signature twists. Indulge in the famous chef’s Paris-Brest, filled with luscious praline cream and almonds, or the decadent profiteroles drenched in a rich chocolate sauce known as "démoniaque." Lovers of classic comfort will find joy in the brioche French toast served with salted caramel and vanilla ice cream, while the frozen raspberry parfait with crisp meringue layers offers refreshing contrast. Chocolate enthusiasts can savor the chilled chocolate fondant with cardamom-flavored crème anglaise and caramelized hazelnuts. For a lighter finish, choose from artisan-made scoops of ice cream and sorbet available in one, two, or three scoops.
Specials and Drinks
La Table du Moulin also invites guests to explore seasonal specials that highlight the best local produce and culinary creativity. Complement your meal with a thoughtfully curated wine selection from the Provence-Alpes-Côte d'Azur region, perfect for pairing with the menu’s rich flavors. Whether dining on the charming terrace overlooking Lorgues’ historic church or inside the cool, converted mill ambiance, guests can enjoy attentive service and a truly memorable gastronomic adventure.
- Starters: Œuf miroir on cabbage with raspberry vinaigrette, Tuna tartare and seared foie gras Rossini, Sea bream ceviche with chickpeas and hummus, Sardine bruschetta with tomato and strawberry jam, Var zucchini blossom stuffed and fried.
- Mains: Roasted lamb rack with spiced pastilla, Roasted veal with pommes Anna and miso eggplant caviar, Wagyu rumsteak with gratin dauphinois and beetroot coulis, Roasted monkfish with smoked bacon and potatoes, Pan-fried skate wing with béarnaise and seasonal vegetables, Buckwheat tandoori risotto with figs and fennel.
- Desserts: Paris-Brest with praline cream, Brioche French toast with salted caramel and vanilla ice cream, Profiteroles with rich chocolate sauce, Raspberry parfait with crispy meringue, Chocolate fondant with cardamom cream and caramelized hazelnuts, Artisan ice creams and sorbets.
