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Édouard Loubet

Relais & Châteaux Chef

Édouard Loubet
Restaurant Edouard Loubet
Member Relais & Châteaux from 2011
Chemin Des Cabanes
84480 Bonnieux en Provence


La Bastide de Capelongue

17 rooms: 160-480 EUR s.i.


Restaurant Edouard Loubet

Menus 58-190 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


At the age of 24 Edouard Loubet was awarded his first star at the Moulin de Lourmarin, as the youngest starred Chef in France. He received the second one three years later. In 2007, the gourmet restaurant and its stars were transferred to La Bastide de Capelongue in Bonnieux. Edouard Loubet was admitted as Grand Chef Relais & Châteaux and received the consecration of Gault Millau with a score of 18/20, the title of Chef of the Year in 2011 and his fifth « toque » in 2012. In Edouard Loubet’s cuisine, there is a part of his Savoy childhood and all the love he devotes to Provence. Edouard Loubet also draws inspiration at every moment of his life, creating and imagining his dishes to provide a sensitive, generous and fully emotional cuisine. Living close to nature, the Chef knows that the best products are the simplest ones he finds during his walks on the hills of the Luberon, in his vegetable and herb garden or from local producers. He especially enjoys working herbs, plants and vegetables in their entirety: buds, bark, leaves, flowers and roots, "taste comes from the inside." Following the philosophy of the earth, Edouard Loubet reveals his secret: "listening to nature is a permanent spontaneity, a real harmony." Provence has so much to offer with its exceptional climate "between southern and alpine" and its distinct seasons. Counted in the number of 6 in the Luberon, which has “one winter and one summer, but two springs and two autumns" punctuating the menus of La Bastide de Capelongue.


I buy from a fisherman in Saint Florent. All of his catch is from line fishing, hoop nets or trawling off France’s mainland Mediterranean coast or Cap Corse.



For the restaurant’s menu, I’ve tried to recreate a childhood memory by wheeling out a small barbecue to cook nice fish steaks directly at the customer’s table, braising them en papillote. I like the wood fire aroma. It’s a signature summer dish with dentex, which is easier to catch by trolling when the waters are warmer. The rosemary is also very fragrant then, and it’s the start of the eggplant season – a perfect mix.


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