Restaurants in Mazan

Set within the former residence of the Marquis de Sade’s family, east of Carpentras, this historic château now operates as a high-end hostellerie, combining period architecture with modern comfort. The restaurant offers a classical approach to French cuisine, with a menu designed to suit a range of preferences while maintaining a consistent technical standard. Dishes may include a sixty-four-degree egg with spelt risotto and roasted celery, hake fillet with panisse, onion soubise and olive tapenade, or braised pork belly with spices, grilled sucrine and onion compote. Desserts such as lemon tart with Breton biscuit and lemon cream complete the selection.

A homemade dough creating n extrememely tasty pizza. With all ingredients carefully chosen from local producers prepared by a passionate pizzaolo at the entrance of a magnificent provencal village.

Situated on a small square in the shadow of the church, this restaurant is part of a quiet, structured village setting. The cuisine is based on local produce, with a seasonal menu featuring trout, fruit, vegetables and cheeses from the region. Meals are served on the veranda, offering a bright space suitable for different times of year. The cuisine is simple, with a focus on local produce and seasonality.

The name Ghoukassian reflects a heritage with Armenian roots, but it also suggests a clear idea: the importance of flavor. The cuisine emphasizes quality ingredients and careful preparation, where simple dishes rely on the quality of the products used. Alongside Serge, the kitchen team works closely together to develop the menu. Rayane, Sylwia, Matéo, Mathéo, Matteo, Manon, Maxance and Cyprien each contribute their skills to the daily service. Their approach follows a simple principle: good ingredients, solid technique and constant attention in the kitchen. At Serge's, hospitality is also part of the experience. Serge has assembled a team that reflects his approach to hospitality, offering attentive service and a relaxed atmosphere throughout the meal.

Part gîte, part restaurant, Le Saint-Romain offers a complete address in an environment open to the landscape, with a large terrace offering an unobstructed view, particularly appreciated at sunset. The cuisine is based on a "Bistrot de pays" approach, using local produce and a traditional approach. The menu features regional specialties such as petit épeautre de Sault, côte de cochon du Ventoux and local wines. In season, evening concerts add to the lively atmosphere. The establishment also has four upstairs bedrooms and a communal kitchen, allowing guests to stay on site.

Located in the heart of Provence, La Table du Ventoux and its terrace offer a setting connected to the surrounding landscape. Chef Thomas Lesage offers a bistronomic menu guided by regional and seasonal ingredients. His cuisine focuses on local produce, allowing each ingredient to remain at the center of the dish. The chef's approach is based on meticulous preparation rather than transformation. Recipes are designed to accompany the product and bring out its original flavor. This philosophy is shared by the entire kitchen team, ensuring a consistent approach to sourcing, preparation and presentation across the menu.

In Bédoin, chef Laurent Archias offers creative cuisine inspired by the South, using products selected from local markets. The menu features local ingredients, such as green asparagus from the Luberon accompanied by a parmesan tuile, or lamb confit from the Ventoux served in cabbage leaves. Mediterranean fish also plays an important role, with dishes such as fish of the day with tapenade, or sole prepared bouillabaisse-style. All this reflects a seasonal cuisine, structured around regional products and precise execution.

Close to the covered market and Porte Notre-Dame, this restaurant offers modern cuisine by chef Charlène Estevão. The menu is organized around a market menu at lunchtime and a unique multi-course menu in the evening, evolving according to season and inspiration. Dishes feature southern influences enriched by touches from travels, with a precise use of spices. Creations such as a revisited pissaladière illustrate this approach, using traditional codes with contemporary execution. The result is a structured cuisine, with attention paid to the balance of flavors and the coherence of the dishes.

In this village about fifteen minutes from Avignon, chef Jérôme Campanelli has built a strong local following. The restaurant offers a welcoming setting and a menu centred on carefully sourced ingredients. Seasonal vegetables from local producers feature prominently, alongside selected meats such as Fin Gras du Mézenc beef and Kintoa pork. Fish from the port of Grau-du-Roi also appears regularly on the menu. The chef presents these ingredients in balanced, well-composed dishes, with pricing that reflects a considered approach to quality and accessibility.

Located at the foot of Mont Ventoux, in a Vaucluse village, L'Escapade is a hotel-restaurant rooted in its natural surroundings. The restaurant features seasonal cuisine, using local produce and paying particular attention to the simplicity of recipes and the quality of ingredients. The setting is open to the surrounding countryside, and is perfectly suited to a stay or meal in the Ventoux region.