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Provence on a plate...
Each dish is a moment of sharing and discovery cherished by Capelongue’s Chefs.
At the Michelin-starred La Bastide and at Café Capelongue,
they practice their enlightened philosophy of terroir to table.
Provence on a plate... Each dish is a moment of sharing and discovery cherished by Capelongue’s Chefs. At the Michelin-starred La Bastide and at Café Capelongue, they practice their enlightened philosophy of terroir to table.
A new chapter for a different type of gastronomic cuisine. Still firmly rooted in terroir, the Michelin-starred La Bastide now has even greater depth. Savour stuffed courgette flowers, peas, broad beans and a foam of mint pods; continue with Luberon beef tartare and its Camargue oyster; and finish with Carpentras strawberries and preserved lemon. A revival.
A reservation at the hotel does not guarantee a table at La Bastide.
A lively space, Café Capelongue invites you to pop in throughout the day to enjoy its myriad temptations: cappuccino and fruit juice from Carpentras; anchovy pizza and melon; orange-flower-water doughnuts and fresh lemonade; or an open sandwich and a Mediterranean cocktail.
At the head of the table, from the terrace, Bonnieux and Mont Ventoux. 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.
Take a picnic prepared by our Chef with you on your trips to the Luberon.
Beautifully laid out in a wicker basket or in a rucksack for sports outings, it's all about good food.
Take a picnic prepared by our Chef with you on your trips to the Luberon. Beautifully laid out in a wicker basket or in a rucksack for sports outings, it's all about good food.
« 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.
The Bergerie is currently being renovated.
Its reopening is planned for spring 2024.
In the meantime, we are delighted to welcome you to the gastronomic restaurant La Bastide or the Café Capelongue.
The Bergerie is currently being renovated. Its reopening is planned for spring 2024. In the meantime, we are delighted to welcome you to the gastronomic restaurant La Bastide or the Café Capelongue.
