Restaurant & Bars
Traditional and generous cuisine in Saint-Rémy-de-Provence
Introduction
Our bistro restaurant Les Terrasses de l'Image welcomes you in the middle of a 2-hectare park.
Young and talented Chef Hamid Soussi offers a traditional, local and restyled French cuisine made from fresh and seasonal products.
The chef cooks for you every day a different menu for less than 25 euros.
Our young and dynamic team welcomes you in a casual and informal atmosphere.
L'Image restaurant
Taste the specialties of our chef on the patio in the shade of a bicentennial plane tree, in a quiet park with greenery and a wonderful view over the Alpilles, while being in the city center of Saint-Rémy-de-Provence.Enjoy a cozy atmosphere at night: candles, subdued light, fairy lights and trendy music in the large park.
A magical and unique atmosphere, not-to-be-missed.
Suggested menus:
- Starter + main course or main course + dessert 19,90 EUR
- Starter + main course + dessert 24,90 EUR
Les Terrasses de l'Image Menu
The Aperitif
White Martini
6 EUR
Red Martini
6 EUR
Bitter Martini
6 EUR
Aniseed drinks
5 EUR
White Port
6 EUR
Red Port
6 EUR
Muscat - Beaumes de Venise
6 EUR
Kir
8 EUR
Kir Royal
16 EUR
Glass of Champagne
16 EUR
Glass of Wine of the moment: Red - Rosé - White
6.50 EUR
Rum - Botran 15 years
10 EUR
Gin - La Citadelle Bleue
11 EUR
Whisky
Maker’s mark
11 EUR
Monkey shoulder
12 EUR
Perfect Peat
9 EUR
Talisker 57 north
22 EUR
Teeling
12 EUR
Nikka Whisky from BARREL
18 EUR
Nikka Pure Malt Red
14 EUR
Vodka
Stolichnaya Premium
16 EUR
Imperia
14 EUR
Zubrowka
17 EUR
Classic Grey Goose
16 EUR
Cherry Grey Goose
22 EUR
BEERS
La Chouffe (33cl)
6 EUR
Heineken (33cl)
5 EUR
Hoegaarden (33cl)
5 EUR
The daily menu
Starter, main course or main course, dessert
19.90 EUR
Starter, main course, dessert
24.90 EUR
The children's menu
On request,
Choice of meat or fish / Dessert
Choice of meat or fish / Dessert
12 EUR
The Menu
THE MUSHROOM
Mushroom creamy soup (depending on availability)
Fried Ravioli with ricotta, walnut and mushrooms
Fried Ravioli with ricotta, walnut and mushrooms
16 EUR
THE HAM
Ham from Bigorre, matured for 36 months
Stewed Cherry and Onions, "Matlouh" bread
Stewed Cherry and Onions, "Matlouh" bread
17 EUR
THE VEAL
Veal fillet roasted with butter and herbes de Provence,
Chard caillette (typical Provençal pâté) with bacon and beet, green onions steamed with thyme
Veal gravy with licorice
Chard caillette (typical Provençal pâté) with bacon and beet, green onions steamed with thyme
Veal gravy with licorice
32 EUR
THE COD
Cod loin with a smoked haddock and tarragon crust
Mashed potatoes with olive oil and seaweed
Mushrooms quickly cooked with butter and chopped parsley and garlic,
Shell jus with saffron pistil
Mashed potatoes with olive oil and seaweed
Mushrooms quickly cooked with butter and chopped parsley and garlic,
Shell jus with saffron pistil
28 EUR
Cheese platter
8 EUR
THE APPLE
Gala apple poached with almond liqueur,
Cinnamon biscuit, hazelnut - caramel ice cream
Cinnamon biscuit, hazelnut - caramel ice cream
8 EUR
THE MILLEFEUILLE
Millefeuille with bergamot orange and Tonka beans,
Verbena and mint sorbet
Verbena and mint sorbet
8 EUR
Drinks and Liqueurs
Coca-Cola, Diet Coke, Coke Zero (33cl)
5 EUR
Lemon soda (20cl)
4 EUR
Schweppes (25cl)
5 EUR
Perrier (33cl)
5 EUR
Nestea Peach (33cl)
5 EUR
Orangina (25cl)
5 EUR
Orange juice, Pineapple juice, Tomato juice or ACE juice (carrot, orange, lemon)
5 EUR
Syrup
3 EUR
Vittel 1L
6 EUR
Eau de Perrier 1L
6 EUR
Chateldon
6 EUR
HOT DRINKS
The Firenze Espresso
3.50 EUR
Decaffeinated coffee
4 EUR
Macchiato
4 EUR
Latte
6 EUR
Double espresso
6 EUR
Cappucino
5 EUR
Hot chocolate
5 EUR
Tea
4 EUR
LIQUEURS
Williams pear brandy (Manguin)
15 EUR
Old Plum brandy
15 EUR
Calvados (Château du Breuil 15 years)
17 EUR
Cognac brandy
35 EUR
Manzana
7 EUR
Get 27 Mint Liqueur
6 EUR
Cointreau
8 EUR
Grand Marnier liqueur
7 EUR
Limoncello liqueur
6 EUR
Grappa liqueur
6 EUR
Wines & Champagnes
WHITE WINES
2016 Mas Las Cabes
20 EUR
2017 Le Vallon des Glauges / IGP Alpilles
25 EUR
2016 Valdition – Cuvée des filles
35 EUR
2017 Le petit Chablis ‘Naudet’
40 EUR
2016 Insolite « Saumur » Thierry Germain
50 EUR
ROSÉ WINES
2017 Domaine de la Vallongue – « Les Calans » - IGP Alpilles
23 EUR
2017 Domaine du Clos d’Alari – Petit Clos / PDO Côtes de Provence
25 EUR
2016 Domaine de la Tour du Bon / AOP Bandol
27 EUR
2017 Domaine de Courtage
35 EUR
2017 Le Whispering Angel
40 EUR
2017 Minuty Prestige
45 EUR
RED WINES
2015 Grimaude « Côstières de Nîmes »
20 EUR
2015 Alary « Cairanne »
25 EUR
2012 Domaine de Guilbert
30 EUR
2016 Domaine Combier « Crozes Hermitage »
33 EUR
2014 Dalmeran Cuvée Bastide
34 EUR
2016 Saint Joseph « Gerin »
45 EUR
2014 Abbaye Sainte Marie de Pierredon – Vespro / Vin de Pays des Alpilles
55 EUR
Champagnes
12 cl
75 cl
Magnum
Duval- Leroy « Brut premier cru »
12 cl16 EUR
75 cl-
Magnum-
Duval-Leroy « Blanc de blanc » 2006
12 cl-
75 cl130 EUR
Magnum-
Lanson « Extra Age »
12 cl-
75 cl119 EUR
Magnum-
Nicolas Feuillate « Palme d’or brut » 2002
12 cl-
75 cl170 EUR
Magnum284 EUR
Rosé - Charles Heidsieck « Brut réserve »
12 cl-
75 cl99 EUR
Magnum-
Rosé - Duval-Leroy rosé « Prestige brut 1er cru »
12 cl-
75 cl111 EUR
Magnum-
Rosé - Nicolas Feuillate « Palme d’or rosé » 2005
12 cl-
75 cl213 EUR
Magnum-
Rosé - Laurent-Perrier
12 cl-
75 cl120 EUR
Magnum-
Gourmet restaurant
Our Valrugues Gourmet Restaurant welcomes you every day at the hotel Le Vallon de Valrugues & Spa located a few minutes away from the Hôtel de l'Image, an unmissable place.The talented chef Thibault Serin Moulin offers here an elegant, true and creative cuisine. He likes using the good products, according to the seasons.
Gourmet restaurant's menu
Discovery menu
70 EUR
The chef's appetizer
Pumpkin
Served as a creamy soup with nutmeg, mushroom tartlet and beet chantilly cream.
Served as a creamy soup with nutmeg, mushroom tartlet and beet chantilly cream.
Starter
Haddock
Marinated with herbs, caramelised cauliflower, exotic condiment, black sesame.
Marinated with herbs, caramelised cauliflower, exotic condiment, black sesame.
Or
Duck foie gras
Grilled, potato waffles with chunks of chestnuts, clementine chutney, Lagavulin cream.
Grilled, potato waffles with chunks of chestnuts, clementine chutney, Lagavulin cream.
Main course
Scorpion fish
Seared, Mont Ventoux spelt risotto with parmesan, leeks, chanterelle mushrooms and grapefruit with vanilla.
Seared, Mont Ventoux spelt risotto with parmesan, leeks, chanterelle mushrooms and grapefruit with vanilla.
Or
Guinea fowl
Stuffed supreme, lemon, coriander, carrots with ginger, salsify and Brussel spouts
Stuffed supreme, lemon, coriander, carrots with ginger, salsify and Brussel spouts
Dessert
Orange
Sugary carrot coating, soft biscuit, warm vanilla grapefruit, orange flavoured carrot cream.
Sugary carrot coating, soft biscuit, warm vanilla grapefruit, orange flavoured carrot cream.
Or
Chestnut
Hazelnut tartlet, creamy praline center, frozen chestnut parfait.
Hazelnut tartlet, creamy praline center, frozen chestnut parfait.
Cheese
Cheese cart – additional
+ 19 EUR
Valrugues menu
95 EUR
Appetizer
White Tarama
With lime, smoked cream, brick pastry sheet and herring caviar.
With lime, smoked cream, brick pastry sheet and herring caviar.
Starter
Scallops
Cooked meunière-style with Gascon bacon, beet, Jerusalem artichoke, vegetable oil, mushroom consommé and hazelnut with seaweed.
Cooked meunière-style with Gascon bacon, beet, Jerusalem artichoke, vegetable oil, mushroom consommé and hazelnut with seaweed.
Fish
Black Seabream
Seared, parsnips, green cabbage with ginger with mushroom consommé and hazelnuts with seaweed.
Seared, parsnips, green cabbage with ginger with mushroom consommé and hazelnuts with seaweed.
Meat
Venison
Roasted noisette wrapped in parsley-garlic crust, crunchy celery root with vanilla, green apple and horseradish.
Roasted noisette wrapped in parsley-garlic crust, crunchy celery root with vanilla, green apple and horseradish.
Cheese
A fresh and aged cheese cart by Vincent Vergne (Master cheesemonger).
Dessert
Madeleine biscuit
In brown butter, flavoured with yuzu, crunchy mousse from the Caribbean, orange Suzette sauce.
In brown butter, flavoured with yuzu, crunchy mousse from the Caribbean, orange Suzette sauce.
Menu
Starter
Scallops
Cooked meunière-style with Gascon bacon, beet, Jerusalem artichoke, vegetable oil, mushroom consommé and hazelnut with seaweed.
Cooked meunière-style with Gascon bacon, beet, Jerusalem artichoke, vegetable oil, mushroom consommé and hazelnut with seaweed.
42 EUR
Duck foie gras
Grilled, potato waffles with chunks of chestnuts, clementine chutney, Lagavulin cream.
Grilled, potato waffles with chunks of chestnuts, clementine chutney, Lagavulin cream.
40 EUR
Haddock
Marinated with herbs, caramelised cauliflower, exotic condiment, black sesame.
Marinated with herbs, caramelised cauliflower, exotic condiment, black sesame.
34 EUR
Pumpkin
Served as a creamy soup with nutmeg, mushroom tartlet with beet chantilly cream.
Served as a creamy soup with nutmeg, mushroom tartlet with beet chantilly cream.
30 EUR
FISH
Monkfish
Cooked meunière-style wrapped with Iberian chorizo, crunchy potato with herbs, smoked eel with mentholated red pepper sabayon.
Cooked meunière-style wrapped with Iberian chorizo, crunchy potato with herbs, smoked eel with mentholated red pepper sabayon.
44 EUR
Black seabream
Seared, parsnips, green cabbage with gingembre, mushroom consommé and hazelnuts with seaweed.
Seared, parsnips, green cabbage with gingembre, mushroom consommé and hazelnuts with seaweed.
40 EUR
Scorpion fish
Seared, Mont Ventoux spelt risotto with parmesan, leeks, chanterelle mushrooms and grapefruit with vanilla.
Seared, Mont Ventoux spelt risotto with parmesan, leeks, chanterelle mushrooms and grapefruit with vanilla.
36 EUR
MEAT
Venison
Roasted noisette in a parsley-garlic crust, crunchy celery root with vanilla, green apple and horseradish.
Roasted noisette in a parsley-garlic crust, crunchy celery root with vanilla, green apple and horseradish.
42 EUR
Guinea Fowl
Stuffed supreme, lemon, coriander, carrots with ginger, salsify and Brussel sprouts.
Stuffed supreme, lemon, coriander, carrots with ginger, salsify and Brussel sprouts.
36 EUR
Beef fillet
Grilled, autumn vegetables with Périgourdine truffle sauce.
Grilled, autumn vegetables with Périgourdine truffle sauce.
44 EUR
Cheese
A fresh and aged cheese cart: by Vincent VERGNE (Master cheesemonger).
19 EUR
DESSERTS
Madeleine Biscuit
In brown butter, flavoured with yuzu, crunchy mousse from the Caribbean, orange Suzette sauce.
In brown butter, flavoured with yuzu, crunchy mousse from the Caribbean, orange Suzette sauce.
20 EUR
Chestnut
Hazelnut tartlet, creamy praline center, frozen chestnut parfait
Hazelnut tartlet, creamy praline center, frozen chestnut parfait
20 EUR
Orange
Sugary carrot coating, soft biscuit, warm vanilla grapefruit, orange flavoured carrot cream.
Sugary carrot coating, soft biscuit, warm vanilla grapefruit, orange flavoured carrot cream.
19 EUR
Praline
Light alliance of pear and praline, chocolate mendiant disk, dried fruit chunks, Williamine sorbet.
Light alliance of pear and praline, chocolate mendiant disk, dried fruit chunks, Williamine sorbet.
20 EUR
*Some desserts require long preparation, so we advise you to order them at the beginning of your meal.
Hotel Bars
"Les Terrasses de l'Image" is a chic and trendy place but also a true cocktail bar.We comfortably sit by the park and we can forget the tumult of the city center of Saint-Rémy-de-Provence.
During the evening, the lounge bar allows to have an aperitif and to have a good time with friends or family before having dinner at the restaurant.
Open every day except on Sundays in season (from June to the end of September).
Service hours: from 3:00 pm to Midnight.