At Petit Ségriès, we take great pride in offering a real guest table: we preserve the tradition at our dinner table, sharing it with our guests, serving at one table, cooking quality products and traditional recipes, talking about our specificity in Verdon and Provence, forging links between our guests to make your holiday with us unforgettable. It is a great and really special moment.
Great care is taken in our cooking, first in the choice of products and then in the preparation, everything is home cooked on site by Sylvie. At our guest table in Moustiers, the menu is different every evening even if you stay with us two weeks, you will not eat the same thing twice.
The cooking is first Provencal then extended to Mediterranean recipes to provide a greater variety of menus. It is made of products from our production such as eggs, fruits, aromatic herbs picked on the property; local products selected for their quality and to make you discover our terroir : deliciously fruity olive oil from Moustiers and Puimoisson, goat cheese from Verdon, which you can find on the market at Moustiers on Friday morning, Provence honeys made by Raphaël Scipion beekeeper at Moustiers, vegetables choosen on the market.
For wines we have selected for you the Cave des Vignerons in Pierrevert. We offer a fruity rosé that is really a specificity of the Alpes de Haute Provence winemakers and particularly appreciated by our guests, and also red AOP Grenache Syrah. These wines are included in the menu.
We also offer a selection of wines that are not included.
Very often seasonal mixed salads made with green asparagus, “fèves” which are special beans from Provence, roasted peppers; hot or cold soup depending on the season, vegetable quiches and terrines, soupe au pistou, our special tasty tomato salad with fruity olive oil and basil.
Different recipies of lamb: first the classic leg of lamb flavored with herbs, the stew with tomatoes, herbs, garlic, onions and saffron, grilled chops and lamb merguez; confit rabbit in olive oil with “ail en chemise”, stir-fry chicken with olives, daube provençale, roast pork with sage, farcis which is our typical recipe of stuffed vegetables.
These main dishes are served with Provencal gratin, polenta, vegetable tian, local spelled grain…
Single dishes: the most classic unmissable always appreciated : the great Provençal aioli and then to vary for longer stay: couscous, paella
You must know that the territory is mainly producer of goat cheese, in fact you’ll soon discover that there are no cows in the area. We therefore propose, because they are very good and always well ripe, Julien goat cheeses and varied cow cheeses that come from the Ubaye area, north of the department.
For dessert, we offer our home-made sorbets. This is not something new, we started at the opening in 2001 and since we always improved. It is always a great success and surprise with the
flavours. They are made with good ripe seasonal fruits, mainly from the garden. We also make aromatic sorbets deliciously and delicately herbs flavored : thyme, verbena, mint, lavender; generally ten flavours are available.