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

LIGNE-CAUGHT MULLET

Rubbed with mild spices, nasturtium velouté

L’ISLE-SUR-LA-SORGUE TROUT

Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth

ROCK RED MULLET

Veal sweetbread, green anise, Olivier Reboul saffron

THE PROVENCE STRAWBERRY

Rosemary, Almonds from Cucuron

Sample menu, may change according to seasonality

Héritage et Influences (6 Courses)

190 €

EVERY SERVICES

LIGNE-CAUGHT MULLET

Rubbed with mild spices, nasturtium velouté

PRIMEUR POTATOES

Mussels, Champagne, Royal Ossetra caviar

L’ISLE-SUR-LA-SORGUE TROUT

Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth

ROCK RED MULLET

Veal sweetbread, green anise, Olivier Reboul saffron

RHUBARB & BROUSSE CHEESE FROM COSTE FARM

Hibiscus, crispy shortbread

THE PROVENCE STRAWBERRY

Rosemary, Almonds from Cucuron

Sample menu, may change according to seasonality

Héritage et Influences (6 Courses)

225 €

ONLY DINNER SERVICE

LIGNE-CAUGHT MULLET

Rubbed with mild spices, nasturtium velouté

PRIMEUR POTATOES

Mussels, Champagne, Royal Ossetra caviar

L’ISLE-SUR-LA-SORGUE TROUT

Spring Cabbage, Green Asparagus, Linden and Chardonnay Broth

THE PEA FROM MALLEMORT

Sweet onion soubise, shellfish.

ROCK RED MULLET

Veal sweetbread, green anise, Olivier Reboul saffron

SISTERON LAMB

Artichokes, Mint, Garlic Praline

RHUBARB & BROUSSE CHEESE FROM COSTE FARM

Fromage blanc, basil virgin oil

THE PROVENCE STRAWBERRY

Rosemary, Almonds from Cucuron

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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