I come from a place where the sun turns color into flavor. My approach to cooking is clear and pure, my style cuts straight to the heart of each ingredient's essence. Through my food, I tell my story, the story of my country as I see it, as I dream it, as I like to share it. The Bonne Etape's organic garden provides much of our lettuce, vegetables, herbs and flowers and is a source of inspiration to me. A family-run experience that has lasted four generations.
Menus 95-135-155 EUR s.i. Carte 95-155 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: open every day. Main Restaurant: Monday and Tuesday (on reservation), lunch from Monday to Friday (from July 6th to September 1st) (july/august). “Bistro Gaby”: Wednesday and Thursday (on reservation).
Man's influence is discreet in this beautiful organic vegetable garden that harmoniously chimes with both Provence and a distant England, a chorus of magical perfumed notes.
Half-wild Nature, half-garden, here old vegetable varieties co-exist with aromatic herbs, separated by fallow areas to the delight of pollinating insects, lazy lizards and hungry birds. The organic ecosystem in which this hotel stands in perfect harmony, is a source of peace for the Hosts and a reserve of Nature's genes for the local biodiversity. All this is reflected in the cuisine, the produce for which is supplied by the many small local producers: goat and sheep’s cheese, herbs from the Garrigue, lavender, almonds...
