A Michelin-starred restaurant since 1964  

Jane Gleize (the chef) enjoys sharing her passion with you in the kitchen.

A tradition of renewal with a Provençal accent, complemented by notes of feminine refinement and a fervour for citrus fruits that accentuate the flavours of herbs and vegetables supplied by the Bonne Etape organic garden and nearby organic farmers.

Sisteron lamb, of course, lavender honey, olive oil from Les Mées, Provencal almonds, and much more besides – everything is possible in a spirit of creative freedom imbued with a wild dream of reassuring love.
A cellar and a team that will help you enjoy your time under our roof to the full.