The Best of Provence at Crillon Le Brave
We take a gourmet wink at what’s new for the 2023 season at the restaurants of Crillon le Brave in the heart of the Vaucluse
Extended by their respective terraces, the restaurants La Madeleine and La Table du Ventoux offer the best of Provence. Adrien Brunet's philosophy is that "the essence of a recipe is not to transform the product, but to accompany it, to sublimate it in its noblest form: its original taste".
In an intimate interior or on the terrace overlooking the Mont Ventoux valley, La Madeleine is a unique place that combines conviviality, authenticity, refinement and excellent service. The restaurant offers a complete gastronomic experience, with tasty and refined dishes accompanied by a selection of wines from the region. The dishes are beautifully presented, and the flavors are incredibly complex and well balanced. Inspired by the richness of the local terroir, Chef Adrien Brunet carefully selects products sourced from the best producers in the region. With his team, he has deeply immersed himself in the place and has had fun pushing the idea of the madeleine symbol to the end, as a gourmet wink.
For this 2023 season, La Table du Ventoux and its panoramic terrace are opening up to a more convivial cuisine at lunchtime. On the menu: sharing dishes with Provencal accents, from noon to 5 pm, continuously. For dinner, the menu returns to a more classic bistronomic menu, where Chef Adrien Brunet draws on the best of the South of France - from the Vaucluse region to the Mediterranean basin - with melon from Cavaillon, green asparagus from Mazan, pissaladière, panisse marseillaise and tian de légumes.
As for the barbecues and planchas, they feature lamb from the Alpilles and pork from the Ventoux.
Adrien Brunet is the Chef of Crillon le Brave: the gastronomic restaurant La Madeleine and the bistronomic restaurant, La Table du Ventoux. A former disciple of Meilleur Ouvrier de France Jean Luc Rocha, he claims an authentic cuisine, based on local and seasonal products to reveal his passion through sophisticated, gourmet and generous dishes. His great technical mastery and creativity highlight the most beautiful local products sourced from the best artisans in the region: the Cavaillon Melon, the Beaumes de Venise Muscatel, or the Mazan Asparagus.
Contributor — Four Hundred by Design