Eat
While you’re at La Traversée we are committed to bringing the finest local, seasonal ingredients to your plate.
From Larzac lamb, truffles, olive oil and sheeps-milk cheeses to tomatoes, herbs and, even, yuzu, our chef Antoine knows this region profoundly and understands how to bring it to life on your plate.
We provide artisanal breakfast and gastronomic dinner, upon request.
We’ll even pack you off with a picnic basket lunch when the weather is warmer.
Dinner
Sample menu
TASTERS
Bottarga Gougère, chickpea and aged-parmesan bites,
crispy oxtail.
ENTRÉE
Velouté of cauliflower lifted with a touch of garden i chang (Japanese citrus), fried cèpes, mustard leaves.
FISH
In-season seared scallops, celeriac risotto, grilled bread reduction and parsley emulsion.
MEAT
Duck fillet Wellington, beetroot puree, fried seasonal vegetables and rich rosemary jus.
DESSERT
Tatin-style apples, popcorn and yuzu ice cream.
Breakfast
Sample menu
Butter croissant, brioche and bread
Cereals & dried fruits
Local honey, jam and spreads
Freshly squeezed seasonal, local fruit juices
French press coffee, tea and hot chocolate
Picnic Basket
We can provide a lovely, portable food option for you
to take on your adventures or eat in the house.
About the chef
“All my life, my aspiration was to be a chef.
I started at sixteen, in a fantastic restaurant, then did many internships in Michelin-starred restaurants.
I learned much and realised that I wanted to be in charge creatively.
So I opened the La Petite Fringale, to some acclaim.
I am really excited about my next adventure - La Traversée.
A small audience and an opportunity to let set my creativity free.”
- Antoine Loiseau