La Table du Ventoux

La Table du Ventoux offers a panoramic terrace overlooking the vineyards and farmland surrounding Crillon-le-Brave. At lunchtime, the restaurant offers a menu adapted to the rhythm of the region, with dishes to share, served from noon to 3pm. The kitchen works closely with seasonal produce and regional suppliers. Vegetables from local market gardeners, poultry from Mazan, rice from the Camargue, goat's cheese from the Ventoux and strawberries from Carpentras are among the ingredients regularly offered. Grills prepared on the barbecue or a la plancha may include lamb from the Alpilles or pork raised near Mont Ventoux. The emphasis on local sourcing has been rewarded with two Ecotable awards, recognizing the restaurant's efforts to reduce its impact on the environment. In the evening, chef Thomas Lesage offers a more elaborate bistronomic menu. Dishes are created using ingredients from the Vaucluse and Mediterranean regions, combining regional produce with meticulous preparation and seasonal inspiration. Guests wishing to explore the cuisine further can take part in cooking classes held at Maison Tilleul. For two hours, participants prepare a three-course menu while learning the techniques used in the restaurant. Classes are held in small groups on Thursday and Saturday evenings, or at lunchtime on Mondays. Some sessions start early with a visit to the Bédoin market. The experience ends with a shared meal prepared during the course. Thomas Lesage grew up in Brittany in a family-run hotel-restaurant, where he began cooking at an early age. His approach to cooking reflects the idea of gathering around the table, combined with an interest in seasonal ingredients and the surrounding landscape. Travel has also influenced his cooking, particularly his time spent in Latin America. At Crillon-le-Brave, the chef draws his inspiration from the Mont Ventoux region, using local produce as the basis for his menu.