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THE CHEF OF THE RESTAURANT

le chef de cuisine julien allano team in the lavander fields at grignan

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.
  • a Tea Room, open in the afternoon. Collection of over 50 teas; chocolates & homemade pastries ...
  • 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.

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.
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Julien ALLANO, Chef de cuisine

Julien ALLANO has learned his craft in the finest restaurants in the Avignon region where he was born. He was promoted Chef in La Mirande restaurant in Avignon in 2007 and maintained its prestigious Michelin One-Star status. Then he worked for the Palm Beach restaurant in Ajaccio, Corsica (also a One-Star Michelin). His love of challenges has led him to Clair de la Plume, where he has created a seasonable cuisine cantered on authenticity. His motto is “Evolution within tradition”…

In February 2015, Le Clair de la Plume earned a star in the Michelin Guide.


The Chef tells you

« 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... »

  • In the lamb dish Comte de Provence, Chef Julien Allano at the Clair de la Plume in Grignan, Provence, put the tastes and colors of his childhood.
  • For the menu of the Clair de la Plume gastronomic restaurant in Grignan, restaurant 1 Michelin star, Chef J. Allano create a fresh menu
  • 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
  • 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
  • Summer freshness dish at the Clair de la Plume restaurant in Grignan (provence) by Julien Allano, green monochrome ponzu peas

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