L’Auberge du Beaucet, Le Beaucet: Among gastronomes, the Auberge du Beaucet has consistently been a must table to book during the summer season. Under new management since last year, the Auberge has returned to its original dining space – a charming and intimate room with a fireplace – and lost nothing of its caché.
Now under the direction of chef Clément Bazin, who was “chef de cuisine” at the Château des Fines Roches in Châteauneuf du Pape. The new maître d’hôtel is Amélie L’hôte, a pastry specialist, who worked at the Prévoté à l’Isle-sur-la-Sorgues, and the Château des Fines Roches.
Parking: Follow signs to village.
As you approach the village on an incline, park in the lot on your left, a few yards down and across from the Beaucet Bakery. You will notice “Auberge” sign jutting out from edifice above. Proceed up the stairs.
L’Auberge du Beaucet, Menus at 39€ and 47€, Closed Sunday evening and all day Monday, Tel 04-90-66-10-82, Website. Note: Art expositions of Sébastien Calandrini and Henny Fonteyn.
La Bartavelle, Goult.
Chef Gérard Lefevre serves up a superb dining experience at this intimate restaurant on a quiet street in the village.
A fixed price menu of 40€ includes an entrée, a main course and a choice of cheese or dessert. Diners also have a choice of a special daily market course, such as a rack of lamb with light curry served with grilled zucchini, chorizo and almonds.
The wine list includes AOC Ventoux white, Luberon rosé, Luberon reds and Cote du Rhone red. Bistroh style with an art deco bar and terrace dining.
Directions: At the center of the village park in front of the church, then proceed past the “Café de la Poste” and take a right on the first street (rue du Cheval Blanc) across from a small grocery store.
Restaurant La Bartavelle, Rue du Cheval Blanc, 84220 Goult. Diner only as of 7:45 p.m. Reservations recommended as there are 24 ‘couverts’ each evening: Tél: 04 90 72 33 72, Closed on Tuesdays and Wednesdays. Website
Le Fournil, Bonnieux
Situated in the middle of the village, on the right side as you climb up into the village, there is a large shaded terrace and an authentic 17th century fountain. Le Fournil is set in a natural troglodytic cave.
The décor is lively and modern, contrasting to the ancient rock cave walls.
Chef Guy Malebec prepares sumptuous dishes elegantly presented. Menus: Lunch 22.80€ and 27.80€ , Dinner 44€ and 49€ . Closed Monday and Saturday lunch.
Address: 5 Place Carnot, Bonnieux, Tél. 04 90 75 83 62, Website
La Petite Cave, Saignon
Chef Andrew Goldsby heralds from Birmingham. After catering school, he apprenticed with various chefs, including Raymond Blanc in Oxford and Gérard Basset in Birmingham, a Worldwide Sommelier of the Year award winner. In 2002, he opened a small restaurant at a B&B in Saignon.
The structure is a 12th century house that formed part of the ancient fortification of Saignon, a village that sits above Apt with a sweeping view of the Calavon valley. After nearly three years of renovation, La Petite Cave opened in 2009. Andrew heads to market each day and composes a menu for the week.
The dining space is softy-lit with a 12th Century cellar of soothing white tones: alabaster stone walls form an arched ceiling, white linens drape well-spaced tables framed by black leather chairs.
Chef Andrew Goldsby is joined by Alasdair Moore, maître d’hôtel.
Address: La Petite Cave, Rue le Quai, 84400 Saignon, Open for Dinner Only Tuesday to Saturday, Reservation Recommended, Tel: 04 90 76 64 92; Email: firstname.lastname@example.org, there is a 3 course menu @ €29 & 2 course @ €24, Website, Parking available in center of the village.