There are at least two good reasons to have dinner in Bistrot 40K on one of the nights of your stay in Crillon le Brave.
First, the area of Provence within 40 kilometres of Crillon le Brave is a heartland of agricultural production … asparagus from nearby Mormoiron, pork from the nearby Ventoux, épeautre (spelt) from Sault, and of course, vineyards and olive groves everywhere. Although 40 km does not get you to the Méditerranean, the trout from the Sorgue river a 25 minute’s drive away is a great alternative. In short, if you are looking to taste high quality seasonal produce grown by passionate producers within 40 kilometres of Crillon le Brave, then Bistrot 40K is right up your street.
A second good reason to eat in Bistrot 40K is that it is a relaxed, intimate and fun. Set either in the ground floor of the old Reboul house, behind reception, or weather permitting, outside in the lovely Cours du Puit, you can take your shoes off methaphorically … and literally, if you wish!
Bistrot 40K is open five nights per week in our busier months; ask at reception or when making your hotel booking to know if and when it will be open during your stay. This may guide you on “where to eat when” during your stay. The hours of the Bistrot are the same as Restaurant Jérôme Blanchet, 19h30 to 21h30. The Bistrot is not open for lunch.
The blackboard set menu at €40 per person changes every night and includes a starter, main course and dessert. There is a choice of main course and if something on the menu doesn’t suit you, just let us know and we will propose an appropriate alternative. For a sample menu, click here.
One special aspect of Bistrot 40K is the opportunity to go down into the Reboul Wine Cellar and pick out your own bottle of wine for the evening.
Your host in Bistrot 40K is Benjamin Ruggiero. Sadly, Benjamin was not born within 40 kilometres of Crillon le Brave but he lives here now, and more important, he has an extraordinary passion for the region and its produce. You can also guess that our local partners and suppliers … farmers, fishermen, vignerons and many more … are vital ingredients in this regional initiative.