La table de l'Orangerie menu
Discover a refined gastronomic journey at Restaurant L'Orangerie du Château de Fonscolombe, where Provence's freshest local ingredients are transformed into exquisite dishes that delight the senses and celebrate the region's culinary heritage.
Starters
Begin your meal with a selection of artfully crafted starters that showcase seasonal and delicate flavors. Try the Courgette violon de Provence, a tender squash accented with fragrant garlic, thyme, and bright lemon zest. For a luxurious bite, the Gambero rosso pairs succulent red prawns with crunchy almonds, seasonal cherries, and a touch of prestigious osciètre caviar.
Seafood lovers will appreciate the Homard et sardine, a creative fusion of lobster and sardine with crispy fennel, aromatic Dely strawberries, and fresh dill. Vegetarians can savor the Haricots de mer glacés, where chilled sea beans embrace a creamy burrata, delivering a refreshing and indulgent start.
Mains
For the main course, the Selle d’agneau en habit vert is a standout, featuring a tender saddle of lamb resting on a bed of crispy black chickpeas. This dish combines rustic textures with elegant flavors, embodying the region's rich culinary traditions.
Desserts
Conclude your meal with delicately balanced desserts that blend fresh ingredients with creative flair. The Éclat de fraîcheur offers a refreshing tarragon sorbet accented by a gentle cloud of ginger, perfect for cleansing the palate. Alternatively, indulge in the wild strawberry dessert, paired with pistachio ice cream and a unique iced touch of candied olive, creating a sophisticated and memorable finale.
Drinks and Specials
Complement your meal with a curated selection of fine wines from Provence and expertly crafted cocktails, all served in an elegant setting that enhances your dining experience. Whether enjoying a casual lunch or a romantic dinner on the terrace overlooking the château’s picturesque grounds, every moment at L'Orangerie is designed to be unforgettable.
- Starters Courgette violon de Provence with garlic, thyme and lemon; Gambero rosso with crunchy almonds, seasonal cherries and osciètre caviar; Lobster and sardine with crunchy fennel, Dely strawberry and aromatic dill; Sea beans with creamy burrata.
- Mains Saddle of lamb dressed in green with a bed of crispy black chickpeas.
- Desserts Tarragon sorbet with a cloud of ginger; Wild strawberries with pistachio ice cream and an iced touch of candied olive.
