OUR FAVORITES

School tasting days

Monday 19th November at the school Saint Sebastien, Beaumes de Venise

The day was dedicated to the creation of a “sablé au safran” by the school children; all classes were present from infants to juniors. It started by working the saffron flower, by pruning them and drying them, then preparing the dough for the shortcake. The children proved to be extremely interested by this workshop, and their first steps in bakery were encouraging. They kept their chefs hats as a souvenir of this day, and will be able to use this recipe again at home under the watchful eyes of their mothers

For other photos of this day

Our suppliers

Mr. Bastide and his magnificent courgettes flowers.

All year round Mr. Bastide supplies us with seasonal vegetables picked at maturity, only several kilometers from the restaurant.

For other photos of this day

Mr. Cecchine and his long black figs

Situated behind the restaurant, Mr. Cecchini’s figs provide an excellent fruit which we use for different dishes during August and September

Mr. and Mrs. Boyer and their herd of Aubrac (cows)

I remember well the meals that my grandmother, originally from Aubrac, used to prepare us. It is on Mr. and Mrs. Boyer’s farm, several kilometers from Laguoile, that we found a quality meat. It is thanks to these farmers that we benefit from a quality meat for much of the year.

Marie and François Pillet, their saffron from the Ventoux in Provence.

Marie and François cultivate saffron at Barroux
It is a quality spice that we use all year round in various sweet and salted recipes.

Mister Leroy Berger

Producer of goat cheese in Barroux

Ripened cheeses by Josiane Deal
"meilleur ouvrier de France 2004"

The cheese shop "Lou Canesteou" in Vaison La Romaine

The products we use

Forgotten vegetables are honored at the Dolium

During the winter, parsnips, pumpkins, and the Jerusalem artichoke are in many of our recipes. We like to cook these vegetables, either in a soup, or to accompany meat or fish dishes. We like to use them for their taste, colour, and authenticity