Le Couvent des Minimes, un Hôtel & Spa L'Occitane en Provence

Restaurants nearby

• Le Feuillée - Le Couvent des Minimes★ Michelin Set in deepest Provence, Mane is both picturesque and steeped in history, which is also true of the 17C Couvent des Minimes, whose admirable restoration has retained its period charm. This provençal Arcadia is home to a luxury hotel, with swimming pool, spa and a fine dining restaurant, named after Louis Feuillée, Louis XIV's botanist, who was born in the village. The kitchens are masterfully run by Louis Gachet, MOF 2023, who seamlessly navigates between his native Burgundy and Provence. Bold dishes and exquisite sauces exemplify the creative consummate culinary talent of this virtuoso chef.15m
• Restaurant Pierre Grein★ Michelin Venture into the business park and make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates a modern score of Provençal leaning, steeped in delicacy and high-flying technique: gnocchis with girolles, cream of mushroom soup; local squab roasted whole with fluffy dauphinoise potatoes; a trompe l’œil strawberry and pistachio tart… The sauces and jus deserve a special mention, as does the slick, friendly service.12.3km
• Pamparigouste - Le Couvent des Minimes In addition to his fine dining restaurant, chef Louis Gachet lovingly oversees this upscale bistro. The space is soothing and relaxing, plus there is a dining room-cum-terrace, whose picture windows are opened fully in fine weather. The menu is a skilful blend of traditional favourites and contemporary dishes with a smattering of Provençal touches.13m
• Chez BastienBib Here in the historical centre of the village, Manosque native Bastien Delgado invites diners to sample his generous modern cuisine that is strongly rooted in Provence. Trained at Dominique Bucaille, he has honed a taste for meat, particularly calf sweetbreads; his time at La Bastide de Moustiers (Alain Ducasse), meanwhile, has influenced his use of vegetables, a prominent feature on his menu. His menu-carte is excellent value for money and showcases refined, fragrant and creative cuisine: semi-cooked tuna with wild garlic, or verbena and peach clafoutis with citrus fruits and almonds.11.9km
• Le Bistrot du Chef Pierre Grein (one MICHELIN star in his eponymous restaurant) has set up his bistro in the wine cellar and delicatessen part of the restaurant: the roomy and pleasant space is set apart and has a contemporary decor enhanced by shelves lined with fine wines and delicatessen wares (jars of conserves, salt, tea etc). The menu features a choice of dishes as well as a set menu without options. The chef's enthusiasm is palpable in his seasonal bistronomy creations, which are really well done and sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Cre12.3km
• Chez Éric On the square of a charming village, this dry-stone building has everything you could wish for, from a shaded terrace to a bistro-style interior. To top it all off, the Provençal fare is full of flavour. For instance, the courgette flower stuffed with Brousse cheese and basil, Mediterranean meagre, rockfish stock with saffron and tarte Tatin with apricots from Provence go down a treat!13.2km
• La Marmite du Pêcheur This restaurant, a former mill, stands at the foot of the village’s iconic pointed rock formation. It serves fish and seafood specialities (bouillabaisse to order). The interior sports a modern vibe, offset by an old mill wheel that adds a characterful note to the décor.19.4km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.