CRILLON LE BRAVE AWARDED 3 MACARONS BY ÉCOTABLE FOR RESTAURANT, "LA MADELEINE"

A private 5-star hideaway in the heart of the Vaucluse region, Hotel Crillon le Brave offers a haven of peace away from the hustle and bustle of the city. Nestled on the outskirts of Mont Ventoux, the establishment is now recognised as a true culinary destination. Both of its restaurants - the authentic "Table du Ventoux" and the gourmet "La Madeleine" - adopt an eco-responsible approach, reaffirmed by the Écotable Label and have also now been awarded 3 macarons for La Madeleine. 

Executive Chef Adrien Brunet, having been in charge of the kitchens since 2021, draws his inspiration from the terrain and the seasons, and strives to offer a local experience for the restaurant through sourcing and using local ingredients. 

LA MADELEINE HAS BEEN AWARDED 3 ÉCOTABLE BADGES, TESTIFYING TO ITS EXEMPLARY, CUTTING-EDGE ECOLOGICAL APPROACH.   

Écotable is a company whose mission is to support players in the catering sector as they transition to adopt a more ecological approach. It is the first sustainable catering label to promote establishments and allow everyone to choose their restaurant based on an ecological criteria. The label identifies eco-responsible restaurants throughout France and, following a meticulous audit, awards one, two or three Ecotable macaroons depending on the establishments' approach. 

La Madeleine, Crillon le Brave's gourmet restaurant, has now been awarded the 3 Écotable label, offering recipes that are entirely prepared on site from fresh, raw produce, and with the use of no ultra-processed food products. The meats that are used are 100% French and have a low carbon impact whilst a strong ruling is followed that no endangered fish species will be used on the menu. Eggs are also only sourced from local, Free-Range Hens.  

Adrien Brunet cooks with a strict respect for the seasons of fruit and vegetables that are grown locally in France. In addition, he and his teams systematically sort waste and serve their dishes with the use of reusable crockery. 

The Chef is proud to share his values and approach with both his customers and staff. Above all, he is keen to showcase the producers he works with on a daily basis, without whom nothing would be possible; examples being Les Agrumes de Patin de Loik de Feraudy, Didier Celerin's pigeons from Colombier de Comtat, Sébastien Coudray's strawberries from Cléry, or the Red Bordeaux wheat flour from Ferme Du Rouret Mazan... producers less than 30 km away! The selection of local and seasonal products is imperative. 

Chef Adrien Brunet is truly committed to these ecological values, both to his teams and to his customers. With an upbringing on a family farm, he is no stranger to sourcing and using local ingredients. The restaurant menu features regional produce such as the famous Cavaillon melon, Sisteron lamb and Ventoux pork loin. "I'm proud to renew the Écotable label and to go even further with the 3 macarons for La Madeleine. It's the fruit of a whole team's day-to-day work, and of great collaborations with our producers," says Adrien Brunet. 

Today, Crillon le Brave is a key venue for responsible cuisine.