Our Suppliers

Every top chef owes an enormous debt to the partners and suppliers who deliver each day the raw ingredients of what ends up on the plate each night.  On the restaurant walls of our stone vaulted dining room are portraits of some of our favourite suppliers, several of whom are listed below:

Claudine Vigier
Fromagerie du Comtat, Carpentras
- Cheese

Pierre et Philippe Silvain
Silvain Frères, Saint-Didier
- Nougat

Eric Jaumard
La Truffe du Ventoux, Monteux
- Truffles

Sarl Potager d’Olivier,  Carpentras
- Fruit & vegetables

Jean-Noel & Raymond Haut
Huile d’Olive des Frères Hauts, Caromb 
- A.O.C. Olive Oil

Boucherie Choc Viande, Carpentras
- Pork, lamb, beef & charcuterie

Jean-Pierre Lamothe,
La Ferme du Puntoun, Saint Martin
- Foie Gras

Volaille de l’Européain, Bourg-en-Bresse
- White meats

Amandine Fizet
Couleur Pivoine, Mormoiron
- Peonies, Saffron

Marie Pirsch & Philippe Danel
Domaine du Tix - Wine





 

  

 

 

 

 

 

 

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