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,
the Chefs 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, the Chefs 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.
« 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.
