Thym te voilà...

Opening

The restaurant is closed for annual hollidays and will open its doors on 12/04/03.

« Thym te Voilà » cooking of the world, is opened since April 2006

Nicolas realizes child's dream by taking over the furnaces of this restaurant. Greedy, curious and creative, he prepares you a food inspired by his journeys and the numerous culinary readings. Come to discover an original cooking with ingredients from Provence and elsewhere.

He welcomes you with his team in a friendly place with a sophisticated decoration where you will feel comfortable at once as well in the room, where artists show their works, as on terrace which is situated on the charming square “Saint Martin”.

The menu set changes regularly according to the products from market, the season and the inspiration of the chef... Dish: from 10.90 euros... Every day he proposes you a vegetarian course.

The classics of « thym te voilà »

- Mackerel in the spicy toffy and ginger
- Fillet of coley in the coconut
- Salmon in the curry and citrus fruits peels

- Lasagnes with courgettes, Italian cheese and tapenade
- Kefta with spinach and bettes in yoghourt sauce
- Spicy aubergines and lentil in coconut milk

- Braised beef with spices in the Moroccan way
- Thai sausages with citronella, vermicelli and mixed fried vegetables
- Organic Chicken with coriander and almonds

- White aubergines candied with spices and cinnamon ice cream
- Very chocolate cake and thin custard made with eggs
- Crumble made with apples and green tomatoes

We welcome you from Tuesday to Saturday for lunch and dinner.
... Diner menu for 24,90 euros : first course + main course + dessert or for 20,90 euros : first course + main course or main course + dessert.

For an occasion, it’s possible to book restaurant for a minimum of 10 persons... For this, consult Nicolas and his team to define together the progress of evening and the prices.

Program summer 2011

- Exhibition of works by Franck DORAT from 12/07 to 28/08/2011, create wire sculptures colored "Food of Monkey"
- July 12 : screening of a documentary "Pays de cocagne" at 22:00
- 15th july 15 : concert Fatum Fatras from Avignon at 20:30
- August 12 : concert Balenkos from Forcalquier at 20:30

Thym te voilà... ... in guides

Thym te voilà recommended by the Michelin Green Guide since 2010 and in 2011 by the GeoGuide

“Thym te voilà” is advised by the “Guide du Routard”, the guide “Lonely Planet” and is cited in the guide "Carnets de charme" Provence Côte d'Azur 2007.

It is quoted in " 50 ballads in Vaucluse 2008 " except series of Dauphiné.

“A nice, a hidden restaurant, which has it that no more merit existing, with its pleasant terrace, its warm room, and its good small dish with base of true products from the soil, with savours from here and elsewhere : pistou soup, curry of lamb and aubergines, rabbit with carots and red onions. Coffee offered on presentation of this guide.” Le guide du Routard

Looking forward to taking pleasure in welcome you and in treat you to a delicious meal.

Review of the press

" Thym " … is Nicolas
Newspaper " Provence " of 03/11/2006
It’s in the heart of the city, square St Martin that one can meet this young and talented cook, inventor fascinated by mixed flavours, by colored and unpredictable dish which make of this restaurant, " Thym te voilà " one of the gastronomic places which many amateurs were able to appreciate charms: always surprised by the propositions of the chef, always seduced, always faithful. Nicolas, native from Aix in Provence, grew among Sainte Victoire and Luberon. But, it’s especially near his grandmother’s furnaces, then those of her mother, that he acquired bases of tastes pronounced for cooking of the world, its smells, its savours, its magic and its enjoyments profoundly buried in his child's soul. Alternately adviser for new business start-up then administrator of film production, this young man could not erase dream of his first years. Chance was going soon to serve him: during the shooting of the film "A good year " by Ridley Scott, he met Carine " audacious creator " and boss of the restaurant." I fell in love these walls and this square, I was going finally to realize a cooking of savours from here and elsewhere, made with products of season, chosen on the peasant markets, true rich and healthy products that this region offers us. " Opened from Tuesday till Saturday, offering a card which varies several times by week, according to the products of the season and chef’s cravings, the restaurant is also a place for exhibition, opened to artists as Gérard Schleich at the moment and soon Simonella Guérin. And one regular say: " Not speak too much well of it, there would be soon too much people. "

ATMOSPHERES N°112 of October 2007
"Thym Te Voilà" comes with Ridley Scott to make the film "A good year ", Nicolas is not set off again any more. Moroccan stews or biryani rice, no cooking of the world resists to him and its sushis weeks-ends are eagerly expected ", 23Euros for menu (except evening with particular subject).

Cooking classes

Thym te voilà propose classes of cooking " to the discovery of the cooking from Provence or the cooking of the world ", consult us for more details.