Extended by their respective terraces, the gastronomic restaurant La Madeleine and the bistronomic restaurant La Table du Ventoux offer La Provence on a platter
Adrien Brunet, our new Kitchen Chef, nurtures the philosophy that "the essence of a recipe is not to transform the product, but to accompany it, to sublimate it in its noblest: its original taste".
The Green Asparagus of Mazan dialogues with a fresh goat cheese raviole and a light aioli, the Oyster from the Etang de Thau is savoured hot and cold with an aniseed potato soup...
Inspired by the richness of the local terroir, Chef Adrien Brunet carefully selects products sourced from the best producers of the area. With his team, he deeply immersed himself in the region and has fun playing with the idea of the madeleine symbol, as a gourmet wink. Chef Adrien Brunet illustrates a perfect technical virtuosity, combined with a concern for simplicity.
RESTAURANT HOURS
Service from 7:30pm to 9.00pm from Tuesday to Saturday
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BOOKINGS
+33 (0)4 90 65 61 61 – restaurant@crillonlebrave.com
Chef Adrien Brunet always puts Provence in the spotlight, this time in a bistronomic version, a cuisine based on sharing, with the best of local products.
The Melon of Cavaillon Melon cut like a flower is accompanied by a jelly of Beaumes de Venise muscatel, perfect to enjoy together while admiring the view from the terrace.
The journey into authentic Provence continues, with classics refreshed by the Chef's creations: vegetable tian, trio of tapenades, roasted octopus tentacles and its sauce vierge, or revisited pissaladière. For the herbs of Provence, the aromatic garden just above the pool provides the essentials. Every day, suggestions enrich the menu, inspired by local products. It must be said, Nature has spoiled the region...
RESTAURANT HOURS
Open from 12 noon to 1:30pm and from 7pm to 9pm.
Concerts every Thursday and Friday from 7.30pm to 9.30pm.
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BOOKINGS
+33 (0)4 90 65 61 61 – restaurant@crillonlebrave.com
On the ground floor of Maison Roche, the oldest house of the hotel, the Bar is the perfect place for relaxing in a calm and intimate atmosphere, for enjoying a Pastis, as dictated by Provençal tradition, or a cigar for connoisseurs. With its new cosy and elegant décor, the entirely vaulted area has recently been renovated for greater comfort.
Open every day from 12:30 pm to 11 pm.
For breakfast, a sumptuous Provençal buffet is served at La Table du Ventoux. Comfortably seated inside the large sun room or on the panoramic terrace, watch the first rays of sunshine illuminate the majestic Mont Ventoux and the surrounding countryside; listen to the cicadas singing and the church bell ringing, which will set the rhythm for your days; delight in the scent of hot coffee and home-made pastries...
A beautiful day in Provence may now begin!
Breakfast served every morning from 7:30am to 10:00am
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BOOKINGS
Guests staying at the hotel are not required to book their breakfast. We welcome non-resident guests upon reservation and subject to availability.
Complimentary until 6 years old, 15 euros per child from 7 to 12 years old and 35 euros per person from 13 years old.
Don’t miss the delicious spread laid out for brunch every Sunday: it’s an institution at Crillon le Brave. Come and indulge in the generous selection of products from the local area and beyond. The menu offers something for everyone, with a range of sweet and savoury treats perfect for sharing amongst friends and family: tuck into the fougasse, marinated meats and fish grilled outside “à la plancha”, fresh salads, and regional cheeses and desserts.
Irresistible!
BRUNCH ON SUNDAY FROM 12.00PM TO 2.00PM.
€55 per person including hot drinks and mineral water.
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BOOKINGS
+33 (0)4 90 65 61 61 – reservations@crillonlebrave.com
Our Chef at the head of Crillon le Brave's restaurants cooks according to the seasons, with the desire for products and according to his instinct. Passionate about cooking, Adrien Brunet is keen to pass on his knowledge. He has a simple way of looking at things: "We don't save lives but we sell dreams and pleasure".
His great technical mastery and his creativity honor the most beautiful local products sourced from the best artisans of the region: the Cavaillon melon cut like a flower is accompanied by a jelly of Beaumes de Venise muscatel, the green asparagus of Mazan dialogues with a soufflé raviole with fresh goat cheese and a light aioli, the Oyster of the Thau Lagoon is tasted hot and cold with an aniseed-flavored potato soup and a crispy potato…
