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Welcome to the world of Beaumier.
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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.
Open from 1 May to 20 October 2024
Open for holidays from 27 to 31 December 2024
Reopening on 27 March 2025
Lunch from 12pm to 1.30pm on Fridays and Saturdays; dinner from 7pm to 9pm from Tuesday to Saturday; closed on Sundays and Mondays.
A reservation at the hotel does not guarantee a table at La Bastide.
Mathieu Guivarch's wood-fired restaurant is reborn. Redesigned and expanded, the restaurant’s central fireplace is the star of the show. The hearth serves a large open room and a wide terrace. Here, Bonnieux is visible from all angles. And of course, the menu, with a focus on sharing dishes: Mediterranean sea bream, Sisteron lamb shank, Mont Ventoux pork belly... Convivial to the max.
Until 4 November 2024, open every day from 7.30am to 9pm.
From 4 November to 19 December 2024, open Thursdays from 4pm to 9pm, Fridays and Saturdays from 7.30am to 9pm and Sundays from 7.30am to 1pm.
From 19 December 2024 to 5 January 2025, open every day from 7.30am to 9pm.
Closed from 5 January to 13 February 2025.
From 13 February to 27 March 2025, open Thursdays from 4pm to 9pm, Fridays and Saturdays from 7.30am to 9pm and Sundays from 7.30am to 1pm.
From 27 March 2025, open every day from 7.30am to 9pm.
A place to live, all afternoon. Just the comings and goings of beautifully prepared small plates. Perfect for sharing, or not... A delicious menu, including confit vegetables, zucchini flower fritters, salted red tuna belly, and goats cheese with Provençal pistou sauce... Which are accompanied, among other things, by a long list of pastis. Heaven.
Open every day until 19 October 2024
From 3pm to 10.30pm
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.
