La Madeleine, the gastronomic restaurant in the Vaucluse of the Pariente collection
Posted in Hotel
In the heart of the Vaucluse, Crillon le Brave stands apart from the feverish hustle and bustle that invades the region every season. A splendid 5-star hideaway reserved for those seeking to disconnect from the urban frenzy and reconnect with their deepest truth, in a natural environment sublime with authenticity. At the Provençal restaurant La Madeleine, the gourmet restaurant in the Vaucluse of the Pariente Collection, Chef Adrien Brunet, who came from the kitchens of the Saint-James in Paris, prepares local and seasonal cuisine in accordance with his belief.
Here, all the senses are awakened, from the eyes that get lost in the beauty of the spectacular landscape, to the plate, proposing a cuisine inspired by the riches of the region. Chef Adrien Brunet excels in the art of sublimating local products and transmits emotion and refinement in his cuisine, a perfect balance of textures and flavors.
CHEF ADRIEN BRUNET, HEAD OF THE GASTRONOMIC RESTAURANT LA MADELEINE
"I was born in Berry, in a family of farmers. I grew up on the farm, where my grandmother prepared everything we ate, from what we grew and raised...". This is how Chef Adrien Brunet explains his attachment to products. A history of lands, soils, territories, where he has learned a lot and where he has been passed on a lot. A sort of introduction to the subject, before his baccalaureate in Bourges, then the hotel school in La Rochelle.
Then, he pursued his career with some formative experiences in good establishments such as the Amphitryon with Chef Yannick Delpech and then working with Jean-Luc Rocha, Meilleur Ouvrier de France, with whom he cooked for five years, in Cordeillan-Bages. Then, Adrien Brunet succeeded the starred Chef of the Saint James, in Paris, before joining the Crillon le Brave hotel, in 2021. A new adventure with the colors and flavors of Provence. "Every morning, on my way to work, I walk along the vineyards, the olive trees, the cherry trees... everything that will inspire me throughout the day", confides the Chef, delighted with this abundant environment.
Although the Chef was not initially familiar with this region, he quickly took advantage of the riches of Provence by building a network of exceptional local producers. Among the Chef's favorite products are pigeon, honey, asparagus, truffles, but also Cavaillon melon and strawberries... All the basics to guide the menu of a gastronomic restaurant in the Vaucluse.
AS CLOSE AS POSSIBLE TO THE PRODUCTS
For him, it's evidence and like an extension of the gestures and habits he learned on the family farm.
"When I work a pigeon or a lamb, it is in its totality. I process all the pieces. This allows me to constantly vary the menu, whether it is for the gastronomic table or for the bistro," explains Adrien Brunet.
All of this is punctuated by the desire to put forward the knowledge, know-how and dynamics of a team at the service of a region in constant effervescence. His priority: quality. His driving force: to always do better. Adrien Brunet likes to cook locally and enjoys revisiting regional specialties, with a Provencal touch, without ever altering the flavors.
THE GASTRONOMIC RESTAURANT LA MADELEINE, IN THE HEART OF THE VAUCLUSE
In an intimate interior or on the terrace overlooking the Mont Ventoux valley, La Madeleine is a unique place in Provence that combines conviviality, authenticity, refinement and excellent service.
The restaurant's warm interior décor marries warm colors and natural materials. Outside, the luxuriant nature is fully expressed in a soothing and striking atmosphere.
Chef Adrien Brunet claims an authentic cuisine, rich in local and seasonal products, to reveal his passion through sophisticated, gourmet and generous dishes. His great technical mastery and creativity brings the most beautiful local products sourced from the best artisans of the region. He loves moments of conviviality and exchange with his guests, and willingly shares the passion for his profession in all simplicity. With his team, he has deeply immersed himself in the place and has had fun pushing the idea of the madeleine symbol to the end, as a gourmet wink. Adrien Brunet illustrates a perfect technical virtuosity, combined with a concern for purified simplicity.
At dinner, Chef Adrien Brunet will make you live a unique experience by making you discover his signature menu in six steps within the gastronomic restaurant in Vaucluse. On the plate, you will find dishes with evocative names inspired by the surrounding nature: "Fields", "Cereals" or "River". Taste oysters from the Camargue accompanied by green asparagus, morels from Noves, trout from the Ardèche with lemon caviar from Aubignan or pigeon from Sarrians. For dessert, discover sun-drenched fruits: Clery strawberries, beets and bugnes with chocolate and basil ice cream.
At dinner, Adrien Brunet will communicate the emotion of his cuisine, a perfect balance of textures and flavors. Our Chef will make you live a unique experience by making you discover his tasting menu at the gastronomic restaurant La Madeleine in the Vaucluse.
Hotel Crillon le Brave opened on April 7th, 2023. To learn more about us and book your stay, visit our website or contact our reservations team at email@example.com or by phone at +33 4 90 65 61 61