Betterave by Chef Julien Allano

At the Main House, in front of wash house, we welcome you every day of the year: XIXth glasshouse, dining room (privatization possible), garden. It comes in several offers:

  • a Gastronomic restaurant, with a sophisticated cuisine, and an elegant table service.
  • the Breakfast, with a buffet served in the old kitchen, for resident or non resident of the hotel

At the Chapouton Farm, 400 meters far from Main House (from October, 20th, 2017):

  • a Bistro restaurant. This is a quality traditional cuisine, using fresh products, allied with friendly service, in a restored 1760 farmhouse.
  • the "take-away Bistro" version.

At the Mediterranean Garden, 200 meters far from Main House:

  • in summer, our Garden-Restaurant offers outdoor service (summer simple cooking, informal service) in an exceptional place.

In the center of the village:

michelin star restaurant le clair de la plume provence.pnggreen star

In 2015, one Michelin Star is obtained, then with a Green Star in 2021.

Opening hours

Our gourmet restaurant is open from:

Dinner from Wednesday to Sunday
Saturday and Sunday for lunch from 12:15 p.m. to 13:30 p.m.

Menus & Prices

The Chef propose you a gastonomic experience through a discover & a tasting: he will cook for you, according to your food preferences, diet requirement, & according to the seasonal products from selected providers. Therefore, it is not proposed any detailed Menu nor Carte.

5 course Confidence menu & interludes € 155

Contact & Reservation

Reservation is highly recommanded.

For 8 guests or more, the Chef asks to set a unique menu for the whole table in order to guarantee the greatest experience.

Reserved tables are guaranteed up to 15 minutes after the booked time.

To ensure a better quality of service, last orders cannot be taken after 1.30 pm at lunch, and 9.00 pm at dinner.

Reservation at +33 (0) or via email : info [@]

A word from the Chef

« I invite you to share a kitchen and living color, based on the culinary tradition, with special emphasis on the product and its integrity. Kitchen team made ​​with the heart, simply... »

  • The Pastry Chef Perret is known for the delicacy of its pastries and the subtlety of its flavors in the new dessert menu of the summer of 2018
  • Ventoux pork
  • Cédric Perret, Pastry Chef of the gastronomic restaurant Clair de la Plume, create this variation of strawberry vacherin with yellow wine and tea juice cream
  •  Spring picking is a nod to Chef Julien Allano in this gourmet dish for the Clair de la Plume summer card in Grignan
  • Summer freshness dish at the Clair de la Plume restaurant in Grignan (provence) by Julien Allano, green monochrome ponzu peas

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