le frangipanier

In a peaceful village, this small square basking in the shade of the church is the quintessence of rural France. The chef uses local ingredients whenever possible: trout, strawberries, figs, cheese, vegetables… Seasonal food served in a pleasant conservatory-cum-workshop interior.

Boasting an idyllic terrace overlooking Mt Ventoux, the restaurant of this luxury hotel offers two menus, depending on the service: at lunchtime, there are plates for sharing. These cleverly devised and well-prepared dishes are inspired by the Mediterranean and Provence (think Mediterranean prawn carpaccio, flame-roasted octopus with a spicy mayonnaise, potato gnocchi with Parmesan, Sisteron lamb kofta etc). In the evening, the more elaborate menu features premium ingredients (grilled turbot, fennel salad and a peach-verbena condiment; sautéed veal, green beans, artichokes and foie gras and ha

At the foot of Mont Ventoux surrounded by vineyards, this gourmet dove coos a delicious tune. Chef Christophe Schuffenecker serves modern, spot-on, legible dishes, founded on local produce, such as Sarrians pigeon with geranium-perfumed mashed carrots. When the weather is fine, make a beeline for the terrace shaded by awnings overlooking the vineyards. The traditional interior sports bare beams and a large Provençal fireplace.