Since its new opening in january 2007 the restaurant of the Hotel Domaine de la Petite Isle present you its new dining area. A baroco style and sounds from around the world invite you for a great experience.
This Season, our Chef de Cuisine, Delphine Jullien will propose you a trip from Provence to Asia.

STARTERS (Prix unique 12€)
- Home-made ravioli filled with ox tail and served with a Thai-style meat sauce - Duck foie gras terrine (liver paste) flavoured with four spices and brandy + Chinese spoon of black fig jam from Ardèche (+ € 2,00)
- Beef carpaccio with Pesto of pine kernels and Parmesan cheese crumbs, served with a fresh “aceto balsamico”-sprinkled salad mix
- Red tuna fish cubes slightly fried and crusted  with five spices, served with a sweet chily sauce and sesame salad mix
- Crayfish soup with olive oil and lemon whipped cream

MAIN DISHES (Prix unique 19€)
- Halibut baked in foil and lime and lemon sprinkled, with pieces of siam ginger and vegetable mix steamed with olive oil - Fried scallop-shell on a citrus fruit and vanilla cream, with Chinese rock-crab ravioli (+ € 4.00)
- Grilled tuna thick steak sprinkled with lemon-flavoured oil and fresh cilantro
- 9-ounces grilled Argentine rib steak with veal meat sauce and herbes de Provence *
- Roasted pigeon breast on caramelized shallots, red wine reduction and Jamaican chili
- Wok-fried spicy pork tenderloin with soy vermicelli, Chinese black mushrooms, fried sesame, ginger and market vegetables
- Tian-baked lamb topped with Parmesan cheese and served in a traditional pot
- 8-ounces pan-fried veal chop with Asian meat soup

DESSERTS => 9 € ; Let’s move to chocolates…………………
- Lemon speciality (mille-feuilles of lemon macaroon, ganache of black ‘Guanaja’ chocolate, lemon cream and Pierre Hermé’s style ‘candy’ filled with lemon)
- ‘Araguani’-chocolate fudge cake in soufflé style 
- ‘Jivara’-milk chocolate and passion fruit macaroon 
- Glass goblet filled with apples flambéed in ‘manzana’ liquor, quark and pink macaroon (this dessert may change from one week to another) 
- small spring roll kebobs filled with a creamy ‘Caraibes’-black chocolate ganache and a fresh mint-tasting custard 
- Valréas from the Morand House with blackcurrant cream reduction and julienne of apples caramelized in honey