iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

loadingPagePicture
Hôtel Crillon le Brave
USD 218.02 (from)
Reserve
view

Hôtel Crillon le Brave

FranceCrillon le Brave

Slide
Down

Restaurant Jérôme Blanchet

  • Expression of the terroir
  • Hilltop village hotel in Provence

restaurant

restaurant

restaurant

restaurant
Rates and services

Menu 75-105 EUR s.i. (dinner)

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.16 USD

Annual closing

Hotel: from January 2nd to February 24th, from November 27th to December 21th, from January 2nd to March 29th. Main Restaurant: from January 2nd to February 24th, from November 26th to December 21th, from January 2nd to March 29th. “Le Bistrot 40k”: from mid-October to the beginning of May.

Our commitments

In this Provençal property where the food does not travel more than 40 km before being tasted, important work on electricity consumption is underway.

Initially, the focus was on equipment. Movement detectors were installed in the corridors and the insulation optimised. The heating system for the water in the pool, high in energy consumption was changed in favour of a heat pump. This was then rolled out to all heaters and air conditioners. Food consumption is also carefully watched: everything is used, there is no waste. An excellent example for apprentices that train here, to whom this squad pays careful attention.

Jérôme Blanchet

Chef
Jérôme Blanchet
See the profile

Sébastien Pilat

Maitre de Maison
Sébastien Pilat
See the profile

Benoit Liebus

Winewaiter
Benoit Liebus
See the profile
Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges