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Le Art
1 Michelin star

Just a few months after the opening of Le Art restaurant, the Michelin star was awarded.

At the helm of our gastronomic restaurant, Chef Matthieu Derible and his team take on the daily challenge of dazzling your eyes and delighting your taste buds with their sophisticated cuisine that showcases the colors and flavors of Provence, throughout the seasons.

"In the kitchen and dining room, a dedicated team of passionate professionals who are committed to offering the best, every day."

Le Art MenuThe menus

Couleurs et saveurs

135 €

ONLY LUNCH SERVICE

Mediterranean Mullet

Rubbed with mild spices and nasturtium velouté

L’ISLE-SUR-LA-SORGUE TROOT

Black radish, Cazette hazelnut, with a Chardonnay and linden blossom broth.

FARM-RAISED PIGEON

Gratined with pine nuts, confit leg, Salmis sauce

MEXICAN VANILLA

Whisky caramel, creamy vanilla

Sample menu, may change according to seasonality

Provence Vagabonde

190 €

EVERY SERVICES

Mediterranean Mullet

Rubbed with mild spices and nasturtium velouté

NEW SEASON POTATOE

Sea urchin, Champagne and Ossetra caviar

SCALLOP FROM PORT-EN-BESSIN

Corsican pomelo, confit herbs and pig’s trotter

MEDITERRANEAN RED MULLET

Veal sweetbread, red wine fish soup

OLIVE OIL FROM BASTIDE DU LAVAL

Fromage blanc, basil virgin oil

MEXICAN VANILLA

Whisky caramel, creamy vanilla

Sample menu, may change according to seasonality

Notre fil d’Ariane

225 €

ONLY DINNER SERVICE

Mediterranean Mullet

Rubbed with mild spices and nasturtium velouté

NEW SEASON POTATOE

Sea urchin, Champagne and Ossetra caviar

L'ISLE-SUR-LA-SORGUE TROOT

Black radish, Cazette hazelnut, with a Chardonnay and linden blossom broth.

SCALLOP FROM PORT-EN-BESSIN

Corsican pomelo, confit herbs and pig’s trotter

MEDITERRANEAN RED MULLET

Veal sweetbread, red wine fish soup

FARM-RAISED PIGEON

Gratined with pine nuts, confit leg, Salmis sauce

OLIVE OIL FROM BASTIDE DU LAVAL

Fromage blanc, basil virgin oil

MEXICAN VANILLA

Whisky caramel, creamy vanilla

Sample menu, may change according to seasonality
Matthieu Derible
Chef cuisinier
Michelin Guide Review
In the kitchen of this magnificent 18th-century bastide, chef Matthieu Derible offers bold dishes where Provençal notes are adorned with subtle Japanese influences. The flavors are bold, always controlled, and each recipe bears the seal of a strong culinary personality. A magical place with a magnificent terrace, a sumptuous setting for a fireworks display of flavors, paired with a splendid wine list (including those from the château, naturally).
Opening hours
Lunch
Wednesday to Sunday
From 12:00 PM to 1:15 PM
Dinner
Wednesday to Saturday
From 7:30 PM to 9:15 PM
 
Reservation