With every dish, I aim to recreate authentic flavours to revive the memories and dreams of my childhood in the Savoy. Every dish is also infused with my enormous passion for Provence, a permanent source of inspiration that enables me to create and experiment with a delicate and generous kind of cuisine. I prefer the very simple ingredients that I find on my walks in the hills of the Luberon region, in my vegetable garden or from local producers.
Menus 85-210 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: lunch from Monday to Thursday and Wednesday evening (from March 12th to July 1st) (off season), Tuesday noon and Wednesday (from September 1st to November 15th).
Hotel/Gourmet restaurant: from mid-November to mid-December and from mid-January to mid-March.
Reintroducing forgotten heirloom vegetables and herbs and bringing Nature back to its former glory.
Firstly, there are the dazzling whitewashed walls, linen sheets and bleached wooden furniture. And then there are authors who have given their names to the rooms. The cultural heritage of Provence has been placed in prime position. The vegetable garden, herb garden and olive trees, all tended with the greatest respect of Nature, flourish abundant in vegetables, aromatic plants and fruit. In the kitchen, these are combined with products sourced from local farmers, who are encouraged to respect seasonality and grow fruit and vegetables naturally. The guests delight in rediscovering them.
