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You will experience the charm of Provence in every detail of our hotel, especially through our cuisine.

Our chef, Christophe RENAUD, presents creative and generous dishes, so rich in a variety of Mediterranean flavors that you will be tempted to dip into your sauce with his freshly home-made bread !

Christophe RENAUD uses fresh regional produce (seasonal vegetables and fruits, olive oil from the Luberon ….), organically-reared poultry from the Luberon, wild Mediterranean fish……

In the Grill Room his cuisine richly combines fresh vegetables and seasonal products.

The menu unfolds into a selection of exquisitely-presented preparations, made essentially from vegetables: Gazpacho made from ancient varieties of tomatoes, smoked sardines with thyme, sea-bass sushi with green bean-hazelnut salad, our local variety of white asparagus with Maltese sanguine orange sauce, zucchini flowers stuffed with a conserve of seasoned vegetables ….. the house specialty, Streusel gateau with fresh local strawberries, figs roasted in local honey, lemon-thyme lait-glacé.

In the best interests of our clients, we have introduced the HACCP (Hazard Analysis Critical Control Point) within our hotel. HACCP is a process that systematically identifies, evaluates and controls any significant hazards in relation to food safety. (NF V 01-002).

Christophe RENAUD is a young chef, coming from the Charente Maritimes, on the west coast of France.

His Career:
Ritz Carlton, San Francisco (USA)
L’Auberge de l’Ill, Illhaeusern, Alsace (France)
La Chassagnette, Arles, Carmargues, (France)
L’Atelier de Jean-Luc Rabanel, Arles, Carmargues (France)

After his varied working experiences, Monsieur RENAUD began developing his own distinctive style of cuisine, producing creative, generous, tasty dishes that he enjoys adapting to the seasons, and to his own whims.

All his varied culinary experience has led him to La Coquillade, where he has dedicated himself to paying homage to the local produce in our gastronomic restaurant Le Gourmet, and our traditional restaurants Le Bistrot with its nearby Wine Garden, Le Jardin dans les Vignes.

Christophe RENAUD creates truly authentic flavors within the vegetable realm….an enlivened cuisine to excite the palate …..

….. each day a new menu, with new creations, with new ideas.

The local produce from Provence is the guest of honor !

The Mullet Dish: La Poutargue

Although several countries claim to have invented the mullet dish called La Poutargue, it was in fact the Phoenicians, founders of Marseille on the southern coast of France in the 11th century BC, who came to Provence bringing with them this unique fish dish. Martigues, the pretty little neighboring Provencal port, lined with canals, is now the place where La Poutargue has become the undeniable local specialty.

This dish, very much appreciated along the Mediterranean coast, is often referred to as Mediterranean Caviar. The mullet eggs are salted and dried, and then wrapped in wax to keep the quality intact. Your Poutargue will vary in colour from a pale yellow to a golden orange, depending on whether a black or yellow mullet was prepared.

In the words of our Chef, Christophe RENAUD: “With its iodized and slightly bitter taste, La Poutargue combines very well with olive oil from this region. It is also delicious shredded on an artichoke Carpaccio, or in thin slices on grilled toast, with a drizzle of olive oil and lemon juice.”