GASTRONOMIC RESTAURANT

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:

Lunch of Friday & Saturday (access from 12:15 to 13:30 p.m.),

Dinner from Tuesday to Saturday (access from 19:30 to 20:30 p.m.).

Menus & Prices

Local soil, local producers, local products: evidence in our dishes.

Discover our culinary experiences :

"Elément Terre" : 5 courses Vegetarian Menu, € 155

"5ᵉ Elément" : 5 courses Menu, € 195

"Expérience" : 8 courses Menu, € 230

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 p.m. at lunch, and 8:30 p.m. at dinner.

Reservation at +33 (0)4.75.91.81.30 or via email : info [@] clairplume.com

  • 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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