Maison Chenet - Entre Vigne et Garrigue

Uzès - Gard/Cévennes > Pujaut

Just outside Avignon, this secluded Provencal mas sits between vineyards and limestone cliffs. The dining room combines original architectural elements with contemporary ones, reflecting the building's agricultural history and its location in the surrounding garrigue landscape.

In the kitchen, chef Maxime Chenet works alongside his father, Serge Chenet, Meilleur Ouvrier de France. They focus on seasonal produce and ingredients carefully selected from the region. Their Breton origins also influence the cuisine, where butter and cream rub shoulders with Provençal flavors.

The menu follows a market-driven approach. Dishes can include Mediterranean red mullet served with fennel rouille and bouillabaisse sauce, or strawberries with black olive confit, olive oil ice cream and tapenade madeleine.

Six guest rooms are available on site, in a 17th-century mazet, offering accommodation in a peaceful rural setting close to Avignon.