"When I cook, my aim is to take my guests on a culinary journey! In fact, my work is all about being creative and generous. I offer dishes full of Mediterranean flavour accompanied by plentiful amounts of home-made bread."
n.a.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
“Avelan” restaurant: Closed - Reopening soon.
“Les Vignes” restaurant: Open for dinner, closed on Wednesdays and Thursdays.
Coquillade Village was awarded the European Ecolabel in July 2012. The award was given in recognition of its investments and efforts to protect the environment.
Since it opened, the property has met all the criteria of responsible tourism, from geothermal heating and cooling in all the buildings and green electricity, to selective waste sorting and ecolabel maintenance products. Non-potable water from the Provence Canal is used to water the green spaces and flush the toilets. The walkways and underbrush on the grounds are maintained to prevent fires. In the kitchen, chef Thierry Enderlin uses fruits, vegetables and herbs from his kitchen garden, and orders ingredients from mostly organic local farmers. The Aureto de Coquillade Village vineyard produces wines using sustainable agriculture.
