Le Clair de la Plume

The Le Clair de la Plume gourmet restaurant in Grignan was awarded a Michelin star in two thousand and fifteen. In two thousand and twenty-one, it was also awarded the Michelin Green Star for its commitment to sustainable gastronomy. Environmental responsibility is integrated throughout the estate. The estate includes a Mediterranean garden, chemical-free vegetable gardens and a natural swimming pool. Restoration work on the buildings favors traditional techniques and collaboration with local craftsmen, while the kitchen showcases ingredients sourced from regional producers.

In 2002, a new phase began with the arrival of three-Michelin-starred chef Glenn Viel, who worked with the team to design the restaurant's gastronomic menu. This work has brought together several chefs around a common philosophy centered on the products of the Drôme region. Seasonal produce, sourced from local gardens, orchards and farms, guides the development of both savory and sweet dishes.

Chef Benjamin Reilhes runs the kitchen on a daily basis. His career path has led him to work in several renowned kitchens, including those of Xabi and Patrice Ibarboure, Gilad Peled and Arnaud Donckele. He also worked alongside Franck Pelux at the Lausanne Palace. Attracted by the landscapes of Drôme provençale, he joined Le Clair de la Plume to help develop and implement the restaurant's gastronomic menu.

Pastry chef Cédric Perret has overseen the dessert menu at Les Maisons du Clair de la Plume since two thousand and sixteen. His work was rewarded with the Passion Dessert prize from the Michelin Guide, as well as the Gault & Millau Trophée de la Pâtisserie in two thousand and twenty-one. After training in the hotel trade and working in a number of establishments, he settled in the region, where he developed his own approach to pastry-making. His desserts often reflect the surrounding landscape, sometimes incorporating plant elements alongside seasonal fruit. Together, the kitchen and pastry teams offer a menu shaped by the ingredients, seasons and producers of the Drôme provençale region.