Le Pressoir Gourmand

Slow Food throughout the seasons, markets, and harvests. Agneau de Pays (local lamb), Porc Fermier de Montagne (farmhouse pork from the mountain), Bœuf de Seyne Les Alpes (beef from Seyne Les Alpes), mushrooms and wild mushrooms, delicatessen from Malijai, local cheeses, whole farm milk, chickpeas, lentils, Petit Epeautre Bio de Thoard (organic spelt from Thoard). Camargue rice. Here everything is LOCAL or ORGANIC. The color of the seasonal fruits and vegetables brighten up the plates. Olivier, a passionate and sometimes pagnolesque chef and cellarman, is tireless when it comes to his products and producers. He offers you the best wines of the region to match his cuisine, or to take away at cellarman rate.
Here you will enjoy an authentic, original and tasty cuisine in the shade of the plane trees or in Arthur's old forge, at friendly prices considering the quality of the products used. The must-try dishes: the Oeuf parfait (perfect egg, seasonal changes), vegetarian lasagna with cheese from the Vallée de l’Ubaye and seasonal vegetables, blesotto or parmentier with local figatelli, panna cotta with génépi, Moelleux à La Châtaigne (sweet chestnut soft cake)...

100% homemade cooking and fresh products all year round! Local specialties, vegetarian, vegan, gluten-free, egg-free, milk-free!

The products are purchased directly from producers in and around the Alpes de Haute-Provence. Products not grown or produced in the region are not offered in the restaurant!
Olivier buys the groceries, such as organic sugar, chocolate, and coffee from traders or craftsmen in the Alpes de Haute-Provence, and the spices, such as vanilla, wild peppers from Madagascar, or La Fleur de Sel from Camargue or Guérande, if possible, are coming directly from producers.