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Welcome to the world of Beaumier.
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Timing is everything.
Chefs Noël Bérard and Mathieu Guivarch understand this very well.
For Capelongue, the pair cook up the freshest local produce right at the last minute to savour the flavour, with admirable spontaneity.
From the earth straight to your plate, in three simple ways:
Chiselled and contemporary, at La Bastide.
Over a wood fire and shared, at the brand new Bergerie.
By the bar, all afternoon, at the Café Capelongue.
Timing is everything. Chefs Noël Bérard and Mathieu Guivarch understand this very well. For Capelongue, the pair cook up the freshest local produce right at the last minute to savour the flavour, with admirable spontaneity. From the earth straight to your plate, in three simple ways: Chiselled and contemporary, at La Bastide. Over a wood fire and shared, at the brand new Bergerie. By the bar, all afternoon, at the Café Capelongue.
Noël Bérard is carving out his own niche: that of a gastronomic genius inspired by nature, with a striking liveliness and depth to his cooking. From crunchy celery covered with shavings of black truffle from Méthamis drizzled with vegetable blanquette sauce, to mouthwatering lamb from Sisteron grilled with lavender honey and carrots with poutargue. For dessert; textured chocolate and candied olives. And the showstopper; black olive ice cream from Nyons... Unforgettable.
A reservation at the hotel does not guarantee a table at La Bastide.
Mathieu Guivarch's wood-fired restaurant is reborn. Redesigned and expanded, the restaurant’s central fireplace is the star of the show. The hearth serves a large open room and a wide terrace. Here, Bonnieux is visible from all angles. And of course, the menu, with a focus on sharing dishes: Mediterranean sea bream, Sisteron lamb shank, Mont Ventoux pork belly... Convivial to the max.
A place to live, all afternoon. Just the comings and goings of beautifully prepared small plates. Perfect for sharing, or not... A delicious menu, including confit vegetables, zucchini flower fritters, salted red tuna belly, and goats cheese with Provençal pistou sauce... Which are accompanied, among other things, by a long list of pastis. Heaven.
At the head of the table of La Bergerie, the village of Bonnieux. Above, from 7.30 am to 10.30 am, according to your desires and home-made preparations: speciality coffees, jams, granola, brioche, scrambled eggs, an assortment of goat's cheeses, smoked trout... The best of the region, from Sault to Goult via L'Isle-sur-la-Sorgue, and a constant attention to details. For the hotel's residents as well as for our guests, the day is off to a good start.
« More spontaneity is needed. Openness too. I’m not talking about fusion cooking, of course, but rather unconventional "delicacies". »
Noël Bérard’s career at renowned establishments in France and abroad forged his contemporary style, both rooted in terroir and attentive to change.
« More spontaneity is needed. Openness too. I’m not talking about fusion cooking, of course, but rather unconventional "delicacies". »
Noël Bérard’s career at renowned establishments in France and abroad forged his contemporary style, both rooted in terroir and attentive to change.
