Ever since they created La Table du Verger, Alain and Sylvie Davi have been offering fresh produce, mostly organic—from the bread, vegetables, fish, and meat, to a variety of wines. This decision to go organic is part of an art of living that respects the environment and the living condition of animals. Food finds its healing virtues and flavour again here.
Specialities: Scallops, light Aquitaine caviar cream, grilled slab of breaded bass with flax seeds, home-baked rose macaroon and its lychee purée.
Note that as capacity is limited, advance reservations are required. The restaurant has special hours from April to September and from October to March.
Inside the restaurant, have a peek at the dishes before tasting them through the open kitchen at La Table du Verger. On the terrace, lunch or dine in the shade of the hundred-year-old maple, mulberry and plane trees that grace the park.
Our menus :
A la carte menu : 45 €/75 €
Lunch menu 22 €
(Served at lunchtime from Monday to Friday except on holidays)
Appetizer, main dish, cheese or dessert of the day
Orchard or Half-board menu 32 €
Appetizer, main dish, cheese or dessert
Aigras Menu 40 €
Menu with a choice of appetizer, dishe, cheese or dessert
Alain Davi is a Savoy native. He trained with Philippe Million (Relais & Châteaux and 2 Michelin stars).
He continued on to Burgundy, at the Saint-Michel Abbey (2 Michelin stars), with Christophe Cussac. He then decided to settle down in Provence in Avignon, at La Mirande hotel (1 Michelin star), where he served for 8 years, 2 of which as the Chef de cuisine.
In April 1999, he decided to create his own establishment, with his wife Sylvie. He took over Le Mas des Aigras and created La Table du Verger.
Together, they have decided to offer seasonal cuisine with regional flavours.
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