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Le Art
1 Michelin star

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."

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