Le Art

At the helm of the kitchens at Le Art restaurant since 2021, Chef Matthieu Derible crafts a seasonal, refined and sun-kissed gastronomic cuisine, where creativity blends seamlessly with respect for terroir and the traditions of French gastronomy.

Awarded his first Michelin star just six months after the restaurant’s opening, Chef Derible, supported by his loyal brigade, continues to champion a cuisine of contrasts and balance: precise, sincere, and designed to offer guests truly exceptional culinary emotions and experiences.

“In both the kitchen and the dining room, a close-knit team of passionate professionals, fully dedicated to delivering excellence every day."

The menus

Héritage et Influences (4 Courses)

135 €

ONLY LUNCH SERVICE

MEDITERRANEAN YELLOWTAIL

Rubbed with mild spices, Nasturtium velouté

L’isle-sur-la-sorgue trout

Spelt, Chardonnay bouillon with linden blossom

FREE-RANGE PIGEON

Roasted on the bone, Grand Roux corn, black cardamom

FIGUE DE SOLLIÈS

Fig leaf, fennel seeds

Sample menu, may change according to seasonality

Héritage et Influences (6 Courses)

190 €

EVERY SERVICES

MEDITERRANEAN YELLOWTAIL

Rubbed with mild spices, Nasturtium velouté

THE POTATO

Natural mussels, Champagne, Ossestra Royal caviar

L’isle-sur-la-sorgue trout

Spelt, Chardonnay bouillon with linden blossom

FREE-RANGE PIGEON

Roasted on the bone, Grand Roux corn, black cardamom

THE ESSENCE OF A CALISSON

Nice lemon, Lilamand candied fruits

FIGUE DE SOLLIÈS

Fig leaf, fennel seeds

Sample menu, may change according to seasonality

Héritage et Influences (8 Courses)

225 €

ONLY DINNER SERVICE

MEDITERRANEAN YELLOWTAIL

Rubbed with mild spices, Nasturtium velouté

THE POTATO

Natural mussels, Champagne, Ossestra Royal caviar

L’isle-sur-la-sorgue trout

Spelt, Chardonnay bouillon with linden blossom

CARABINERO PRAWN

Flambéed on a Burgundy stone, Red berries, Carabinero bisque

ROCK RED MULLET

Veal sweetbread, Fennel, Olivier Reboul saffron

FREE-RANGE PIGEON

Roasted on the bone, Grand Roux corn, black cardamom

THE ESSENCE OF A CALISSON

Nice lemon, Lilamand candied fruits

FIGUE DE SOLLIÈS

Fig leaf, fennel seeds

Sample menu, may change according to seasonality

Matthieu Derible

Chef cuisinier

Learn more

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

04 84 930 930
reservation@chateaudelagaude.com

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