Dining PROVENCE AND ITS FOOD

 
 
 
Fresh

It's all about the moment. That of sharing and (re)discovery. Noël Bérard and Mathieu Guivarch understand this well. At La Bastide, as at La Bergerie, the chefs of Capelongue prepare their dishes just before they are served with touching spontaneity: from the land to the plate. Freshness is the key.

Capelongue Café

On top of Bonnieux, a meeting place to share a cocktail, a glass of wine and the cuisine of the Chefs of Capelongue.

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BOOK BY PHONE: +33 (0)4 90 75 89 78
La Bastide
in Guide Michelin

A new chapter. Another style of gastronomic cuisine emerges. Still based on the terroir. With even more intensity and depth. Agnolotti pasta filled with Brousse cheese and served with baby purple artichokes; pork loin served with verbena apricots; honey pancakes served with pistachio praline and lavender sorbet... A fresh approach.

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BOOK BY PHONE: +33 (0)4 90 75 89 78
Le Chef Noël Berard

More spontaneity is needed. Openness too. "

Over the course of his career at renowned establishments in France and high-profile restaurants overseas, he has developed a contemporary style, both rooted and attentive.

Le Chef Noël Berard