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The hotel's gourmet restaurant serves seasonal cuisine with a southern flavour, made with predominantly local products. A fine connoisseur of regional farm produce and other French terroirs, the Chef is uncompromising in his selection of raw materials. His elegant, graphic dishes display superior technical skill, bringing out the best in the ingredients. Inspired by the market itself, he makes a point of choosing his own ingredients over deliveries. Vegetables, truffles, olive oil and lamb all have their place on the menu but he admits to a particular fondness for scallops and game. His signature dish, courgette flower stuffed with lobster, appears every season as does his chocolate and pistachio hot marble soufflé dessert. Savour them in the beautiful 18th-century vaulted room or on the large terrace overlooking Mont Ventoux.