Villa Augusta
Mont Ventoux > Saint-Paul-Trois-Châteaux
At Villa Augusta, the menu combines gastronomic technique with a direct approach to regional ingredients. The kitchen prepares dishes that highlight the products of the surrounding region, using fresh produce selected according to season.
All dishes are prepared on site, allowing the team to carefully control the quality and preparation of every element on the plate.
The restaurant is open all year round. From Wednesday to Friday, at lunchtime, customers can choose from a market menu based on the ingredients of the day. In the evening and at weekends, two more extensive menus are available, as well as additional à la carte dishes.
The chef's menu combines ingredients from the surrounding region with ideas drawn from his experience across France. Local produce remains at the heart of the cuisine, particularly those associated with southern cooking, and seasonal truffles often feature on the menu. Menus change regularly to reflect the ingredients available at the time. This approach enables the kitchen to work closely with local producers and showcase the produce they supply throughout the year.
The wine cellar is mainly made up of bottles from the Rhône Valley. The region is known for its wide variety of styles, from structured red Côtes du Rhône to fresh whites and rosés. Viticulture plays an important role in the region's identity, illustrated by institutions such as the Wine University at Château de Suze-la-Rousse, which supports research and education related to the vineyards of the Rhône Valley.
Contact information
14 Rue du Serre Blanc - 26130 Saint Paul Trois Chateaux
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