Cuisine of the Sun but also light cuisine

Dotted with vineyards, the Vaucluse high is home to several appellations of the AOC côtes du Rhône, VACQUEYRAS, gigondas, cairanne, rasteau, beaumes de venise... and one of the best tables of the Department, the Grand Pré in Roaix. Installed at the exit of the village on the road of Vaison, the facility contains a star restaurant and a bistro which can attend in turn, which are both equipped with a terrace.

After a difficult start, Raoul Reichrat, Dutch-German arrived in 2001 with his Mexican wife, Flora, saw his tenacity awarded a Michelin star in 2004. This distinction allowed him to contemplate the future with more serenity, without so far to fall asleep on his laurels. Raoul Reichrat, steady progress since then, Regia kitchen accurate, fresh and bright, marked by a roll of radiant flavours between subtlety and power.

Fluidity of taste

Salmon marinated with ginger, frozen cream Echiré and cucumber, Scottish press "Guinness" of Norway lobster broth and curry of Madras is a sober and balanced composition. Same fluidity of taste with the saint-pierre Roast with Morels, stir-fry of purple artichokes, full-bodied favouille broth, wild riquette bouquet, flat material and sensual. Chocolate dessert or fruit of season are delicious and consistent. During the meal, this shiny head shows his art of erasure, leaving the floor at the product. It displays the name of all suppliers on the map (which is rare): cheese in Josiane Deal (Vaison), best worker of France; fruit and organic vegetables of Pronatura in Cavaillon, etc. Home and diligent and kind service.

Student of Jacques Lameloise, Pascal Alonso at the mill meadow, practice more expected revisited traditional cuisine, but without this extreme. The fresh, on the terrace of this old House, we have pleasure to discover the cassolette of lobster rôti au pied de cochon, rouget Lucca olive crisp. And a fate the dessert very well made by Damien Cellier, pastry chef come to the Pavilion of the Rotunda, in Lyon, as fishing in light cream savarin with Basil. Smiling service, sommelier affable and good advice.

In the same area, countryside, vineyards & goodies and South, with both a bib gourmand, are required by chefs offering an almost similar path (one and the other have been executive chef of Michel Guérard in Gréoux-les-Bains), and essentially turned to Provence and Mediterranean cuisine. Cuisine of the Sun, but also light cuisine. A campaign, vines & treats, the green beans in vinaigrette to grape must, the Lamb of Provence cooked at length and the tian of vegetables in olive oil and savory sing vineyards and garrigues. In side South Terrace, the tomato tian, lonzo, and mozzarella di buffala, small focaccia, and just before tuna, semolina small vegetables do not lie the sign - with bonus Book of well balanced cave playing to the local and the regional.

Fees and no show

Large success and good surprise to the Dolium, Beaumes-de-Venise wine cellar restaurant, opened a year ago. We eat very well for a reasonable cost. The Chief, Pascal Poulain, composed with local production a short card (two entries, two dishes and cheese cart and two desserts) to change every fifteen days, to the delight of many regulars. During our visit, salad of figs of Mr. Jabouin, continue and squash seeds, the shoulder of Lamb of Provence, mini-ratatouille and juice pistou, goat cheeses refined by Josiane Deal and nectarines sandblasted pink grapefruit vanilla jelly, we seemed fresh and no show. Current decor, with a room declining Mole, black and beige colours. Grates sunny breakfast terrace.