Le Bistrot de Villedieu
This bistro offers Provencal cuisine based on local produce, with a strong locavore approach. Chef Laurent Azoulay prepares seasonal dishes, such as stuffed tomatoes served with Camargue rice and Nyons olives, or "pieds et paquets" served with crushed apples in olive oil. Some dishes are prepared over a wood-fired oven in the open kitchen. The setting alternates between a contemporary bistro-style dining room and a terrace on the village square. Bed and breakfast is also available on site, making it a complete stopover
Situated in the heart of the village, this bistro offers Provencal locavore cuisine in a setting that changes with the seasons. In summer, tables are set up on the square, in the shade of the plane trees; in winter, service takes place in a contemporary dining room.
In the kitchen, Laurent Azoulay cooks over a wood fire, using products sourced from local producers. The menu features seasonal recipes, with dishes such as herb gazpacho with brousse and tomato confit, or rack of lamb served with vegetables and reduced jus.
The entire menu is based on direct, product-focused cooking, with an emphasis on traditional methods.
Contact information
21 place de la Libération - 84110 Villedieu
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