Maisons Pariente

Mont Ventoux Restaurant

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Meet new Chef Thomas Lesage at the Table du Ventoux restaurant

 

Nestled in the heart of the charming village of Crillon-le-Brave, Hôtel Crillon le Brave offers an authentic Provencal experience. Its bistronomic restaurant, La Table du Ventoux, has just promoted a talented new chef, former sous-chef: Thomas Lesage. Indulge in creative interpretations of regional cuisine, served for both lunch and dinner. The restaurant's panoramic terrace offers a breathtaking view of the majestic Mont Ventoux, enchanting guests while they savour a memorable gastronomic experience.

 

Location in the heart of the Vaucluse

At the foot of Mont Ventoux, the hotel is perched on the small hilltop village of Crillon le Brave in Provence, 40 km northeast of Avignon and its TGV station. Aix en Provence and Marseille are less than 1h30 south of Crillon le Brave and Côte d'Azur and Nice are a 3-hour drive away. Isle sur la Sorgue and the vineyards of Châteauneuf-du-Pape and Côtes du Rhône are just a 30-minute drive from the village, Gordes 45 minutes, Vaison-la-Romaine 30 minutes and Carpentras 20 minutes.

 

The Restaurant's bistronomic offer

 

Seasonal menu

The restaurant's menu changes with the seasons, incorporating the freshest local produce. The menu features signature dishes revisited with creativity, such as panisses de Provence or the traditional grilled cochon du Ventoux.

 

Specialities not to be missed

Among the must-try dishes, don't miss Petit - épeautre de Sault in saffron risotto, spinach coulis, accompanied by artichoke shavings. Meat lovers will be enticed by the succulent Sisteron lamb "Kefta" with herb condiments.

 

Use of local products

Conscious of the environment, Thomas Lesage proudly works with local producers and seasonal ingredients. In doing so, the Chef is able to bring you the most authentic flavours of Provence.

 

Incomparable views of Mont Ventoux

 

Restaurant setting and atmosphere

Set amidst typical Provencal landscapes, the restaurant offers a warm, relaxed atmosphere. Its large bay windows open onto a shaded terrace with a stunning view of Mont Ventoux. The terrace dining provides an idyllic setting for a serene afternoon or evenings spent with family, friends, or a significant other.

 

Customer Stories

"Superb view of Mont Ventoux! Fun lunchtime concept with dishes to share. All beautifully presented and full of flavor. Impeccable service worthy of the establishment." - Sébastien

"Our favorite of the weekend. Magical place, warm welcome. The staff are very friendly and professional. The dishes are succulent and prepared with taste and subtlety. We thoroughly enjoyed ourselves. We'll be back for sure! " – Corinne

 

The new Chef Thomas Lesage in 8 questions

 

How did you decide to become a chef?

My father is a restaurateur, we lived in a hotel-restaurant with my whole family, 3 brothers and 1 sister. My parents worked a lot, and to please them I regularly cooked breakfast, lunch or dinner. My maternal grandmother used to gather the family together - there could be as many as 25 of us - and make galettes bretonnes, my maternal grandmother used to cook 7/8-course meals for the holidays, and there were just as many of us. My paternal grandfather hardly buys any food products; he fishes, hunts, cultivates and gathers, and meals with him are always synonymous with nature. I started helping out in the restaurant business when I was 12, washing dishes and picking up the breakfast buffet in the family hotel. My first season was at 14, and then I automatically went to the lycée hôtelier, much to my parents' displeasure.

 

Can you tell us a little more about your experiences?

In 2010, I left for the summer season in Quiberon (my native peninsula) in a bistronomic restaurant, then in early December 2012, while working in construction in Toulouse, I found a job in Andorra (I didn't even know the country existed), marking the start of my journey outside France, which I wouldn't return to until April 2022. This was followed by winter seasons in a high-altitude restaurant in winter and summer in Spain, a season in Ibiza in a luxury beach club in Playa d'en Bossa, then the following season in a 4* establishment in Malaga, Andalusia. In April 2015, I left for Patagonia to do a multitude of odd jobs, then I hitchhiked to the Caribbean, crossing the Andes and the Amazon, to finally return to Europe.

 

Can you share with us your philosophy and professional aspirations?   

My cooking philosophy is the one passed on to me by my family, the joy of being together at the table. I feel cooking, I innovate only because I know no codes, no limits, today it's blue and tomorrow maybe red, my kitchen evolves with me and I'm constantly on the move. I think I've found the framework I needed in the kitchen, and I'm convinced that anyone with the desire can make cooking their profession. It's a profession of love, and everyone has a chance in the kitchen. When people immigrate from their culture, from their country, they leave things behind, but they take their cuisine and their flavours with them to feel at home elsewhere. After my family, it's for my team that I'm ready to give 2000%. I'm convinced that if they flourish, we'll all be able to work together towards the quintessence of our passion. As far as my professional aspirations are concerned, my only limits are my family balance and my integrity. I'm a genuine person.

 

What do you like to do in your free time?

I devote and spend a lot of time in the kitchen, and when I get out, my time is shared with my loved ones: nature walks with my wife and daughters, meals with my brothers and sister, my mother and my father-in-law, and my two other passions in which I decompress, mountain biking and freeride snowboarding.

 

What have you learned from working alongside Adrien Brunet over the past two years at HCLB?

Adrien Brunet taught me the codes of French gastronomy, the precision of the gesture, the culinary techniques of which I knew almost nothing. With him, I discovered the nobility of gastronomy.

 

How do the hotel, the Vaucluse and Provence inspire you in your daily cooking and work?  

I have a visceral need for contact with the earth, nature and what it has to offer, and here I only have to look around me for inspiration, and Crillon le Brave is, for me, the place that can offer the best balance between demands and freedom. I don't think it's necessary to mention the incredible beauty of the site.

 

Can you tell us what inspired you to cook on your travels?

I traveled a lot, first in Europe, then in the Maghreb, Egypt and Morocco, and finally in Latin America. Obviously, I brought back cooking techniques and tastes, but from my point of view, travel is all about meeting people and cultures, and getting to know yourself better. Cooking at home with my wife (originally from Argentina) is a real mess, with Argentine asado, empanadas, las milanesas, raclette, Spanish lentils, tortilla de patata, fideua, etc....

 

Why do you eat a lot of vegetarian meals?

Firstly, for my own personal well-being, I travelled for 6 months with a backpack, tent, sleeping near roads or rivers, and the only things I could carry without rotting were rice, water and vegetables. After my return to Europe, I realized that I had trouble digesting meat, and then ecological convictions and respect for living things, as well as my daughters' future, got in the way. I'm not a vegetarian, but I'm a conscientious consumer.

 

Events and Culinary Experiences

 

Culinary Moments

For curious gourmets, the Hôtel Crillon Le Brave offers regular culinary events. On the program:

- Sunday brunch with a selection of sweet and savoury homemade dishes using local produce.

- A wine and gastronomy break featuring a 3-course dinner with a wine pairing and discovery of Domaine Château Pesquier, an AOC Ventoux vineyard, a buffet breakfast and accommodation.

- A romantic break featuring a picnic prepared by our Chef, a bike ride, a bouquet of country flowers, a glass of champagne, accommodation and a buffet breakfast,

- The Terres et Truffes offer in autumn includes a 3-course dinner, cavage followed by lunch, a truffle masterclass with our Chef, an aperitif followed by a 4-course gourmet truffle dinner, breakfast and accommodation.

 

Hôtel Crillon Le Brave and the Spa des Écuries opened their doors on 29 March 2024. For more information or to book your stay, visit our website or contact our reservations team at reservations@crillonlebrave.com or by telephone on +33 (0) 4 90 65 61 61.

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