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Welcome to the world of Beaumier.
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Timing is everything.
Chefs Noël Bérard and Mathieu Guivarch understand this very well.
For Capelongue, the pair cook up the freshest local produce right at the last minute to savour the flavour, with admirable spontaneity.
From the earth straight to your plate, in three simple ways:
Chiselled and contemporary, at La Bastide.
Over a wood fire and shared, at the brand new Bergerie.
By the bar, all afternoon, at the Café Capelongue.
Timing is everything. Chefs Noël Bérard and Mathieu Guivarch understand this very well. For Capelongue, the pair cook up the freshest local produce right at the last minute to savour the flavour, with admirable spontaneity. From the earth straight to your plate, in three simple ways: Chiselled and contemporary, at La Bastide. Over a wood fire and shared, at the brand new Bergerie. By the bar, all afternoon, at the Café Capelongue.
Noël Bérard is carving out his own niche: that of a gastronomic genius inspired by nature, with a striking liveliness and depth to his cooking. From crunchy celery covered with shavings of black truffle from Méthamis drizzled with vegetable blanquette sauce, to mouthwatering lamb from Sisteron grilled with lavender honey and carrots with poutargue. For dessert; textured chocolate and candied olives. And the showstopper; black olive ice cream from Nyons... Unforgettable.
Lunch is served on Fridays and Saturdays from 12:00 PM to 1:30 PM, and dinner from Tuesday to Saturday from 7:00 PM to 9:00 PM. The restaurant is closed on Sundays and Mondays.
Facing one of the most beautiful views of the village of Bonnieux, La Bergerie celebrates the bounty of the Provençal terroir and the art of living in the Luberon. From aperitif to sunset, through summer and winter, it's the ideal place to gather and share special moments, embracing the rhythms of the south. Truffle pizza, creamy spelt risotto or leg of lamb from Sisteron...here, dishes are generously cooked over a wood fire by our Chef Mathieu Guivarch. Evenings end on a sweet note with the dessert buffet, before a nightcap as the sun sets over Bonnieux.
The restaurant is open every day from 12:00 PM to 2:00 PM and from 7:00 PM to 10:00 PM. A continuous service is available between lunch and dinner, with a snack menu.
From late afternoon onwards, the Capelongue bar comes to life. In this elegant setting, blending contemporary lines with warm Provençal materials, a refined selection of signature cocktails and our remarkable collection of pastis can be enjoyed to the sound of soft music. A chance to savour the sweetness of life in the Luberon, before continuing the evening at our gourmet restaurant La Bastide.
Open from May 20, Tuesday to Saturday, from 4:30 PM to midnight.
At the head of the table of La Bergerie, the village of Bonnieux. Above, from 7.30 am to 10.30 am, according to your desires and home-made preparations: speciality coffees, jams, granola, brioche, scrambled eggs, an assortment of goat's cheeses, smoked trout... The best of the region, from Sault to Goult via L'Isle-sur-la-Sorgue, and a constant attention to details. For the hotel's residents as well as for our guests, the day is off to a good start.
From 7.30 am to 10.30 am
« More spontaneity is needed. Openness too. I’m not talking about fusion cooking, of course, but rather unconventional "delicacies". »
Noël Bérard’s career at renowned establishments in France and abroad forged his contemporary style, both rooted in terroir and attentive to change.
« More spontaneity is needed. Openness too. I’m not talking about fusion cooking, of course, but rather unconventional "delicacies". »
Noël Bérard’s career at renowned establishments in France and abroad forged his contemporary style, both rooted in terroir and attentive to change.
"Ancestral, cooking over the open fire remains highly technical. The fire is alive. It demands constant attention."
Mathieu Guivarch celebrates the art of wood fire with a raw and mastered cuisine.
"Ancestral, cooking over the open fire remains highly technical. The fire is alive. It demands constant attention."
Mathieu Guivarch celebrates the art of wood fire with a raw and mastered cuisine.
