The soup is a house specialty worth ordering
Try the pieds et paquets (mutton feet and tripe)
Set aside 3 hours for the full tasting menu
Chef Xavier Mathieu reinvents Provençal classics with twists learned from Vergé and Robuchon. Think Tian of garden olives and lamb cooked in warm garrigue sand, served in a historic drystone bastide.
They recommend it:
Google
(96)
4.5
The soup is a house specialty worth ordering
Try the pieds et paquets (mutton feet and tripe)
Set aside 3 hours for the full tasting menu
Chef Xavier Mathieu reinvents Provençal classics with twists learned from Vergé and Robuchon. Think Tian of garden olives and lamb cooked in warm garrigue sand, served in a historic drystone bastide.
They recommend it:
Google
(96)
4.5
What are you into?
- Modern Provençal cuisine
- Historic drystone bastide
- Haute cuisine training
- Luberon valley views
- La Table de Xavier MATHIEU
- Joucas