Summer garden restaurant

Gallifet Kitchen

1 June to 1 October


Gallifet's restaurant will reopen for the summer on the 1st of June 2024. After Hanzhou Piao in 2021, Preston Miller in 2022 and Julie della Faille in 2023, London-based chef, Josh Dallaway will be taking up residence for four months.


We are open from Tuesday to Saturday from midday to 6pm and every Thursday, Friday and Saturday evening until 11pm. To reserve a table please use the button below or write to for group bookings.

Please let us know if you have any allergies or intolerances when you make your reservation.

Children are welcome at Gallifet in the evening and at lunchtime. Please note however that we do not offer a specific children's menu.

Evening reservations and tables for 6 or more people require a credit card desposit which will be activated in the event that your reservation is not cancelled at least 24 hours prior to the alloted time. 




Local, fresh ingredients in a glorious garden setting

Deliberately short, with a focus on local and foraged ingredients, our menu showcases products carefully selected from farmers, fishermen and artisans in the Provençal region. A selection of fruits, herbs and vegetables come directly from our own kitchen garden. At lunchtime, the menu changes according to the harvest, the season and the market. In the evening, a fixed five-course menu offers a selection of different dishes each week.


Lunch Menu (example)


Tomatoes, Martigues anchovies, red berries & basil / 11
Marinated cucumbers, peas, mint & ajo blanco / 12
Mediterranean red tuna, griotte cherries, mustard seeds, sauce ‘au poivre’ / 16

 Main courses

Mediterranean sea bass, white asparagus, citrus beurre blanc, crushed potatoes / 24
Rondini courgette, peppers, fregola & aïoli / 21
Organic confit lamb salad, garlic vinaigrette, lamb fat carrots / 22

 L’Assiette du Potager
A seasonal, vegetable-based selection / 18

This week: Chickpea Piperade, Grilled baby aubergines & smoked aubergine purée, Garden salad with herbs


Madagascan vanilla & peppercorn ice cream / 8
Macerated strawberries, fennel seed ice cream, chantilly / 10
Apricot, buttermilk mousse, jasmine / 10




Evening Menu / 60

Cucumber & pea shell broth 
Semolina crisp, anchovy, lemon
Red tuna crudo, griottes, pickled mustard seeds & tuna bone sauce
Chawanmushi, peas, bottarga, fennel
Organic lamb from La Bastide des Jourdans, spelt, lamb fat carrots, salsa verde
Bitter chocolate crémeux, fennel seed ice cream & olive oil