130 EUR/night* starting at
"Entre vigne et garrigue", the Michelin-starred restaurant run by Serge Chenet, Meilleur Ouvrier de France, is located in Pujaut, 15 minutes from Avignon and 10 minutes from the A9 motorway. It is magnificently situated in a Provençal stone house, between vineyards and heath, in the heart of nature.
Each guest room has a personal touch with a unique decoration. For all of them, the tone and the harmony are in the image of Maryse Chenet: refined, convivial and warm. A true place apart, ideal for taking the time to visit the Pont du Gard aqueduct, the Popes' Palace and all the other interesting sites that this exceptional spot has to offer.
It's above all his generosity and his conviviality that characterizes this spot, perfect for its gastronomy as for its business lunches. The establishment has meeting rooms and can organize professional events for up to 45 people.
Restaurant Entre Vigne et Garrigue
Michelin starred restaurant - Truffle dinner
Serge and Maryse Chenet
Terrace of the gourmet restaurant
The wine cellar of the gourmet restaurant
Serge and Maxime Chenet
A snack on the terrace
Gourmet restaurant Serge Chenet
Now you can come share the passion, the profession and the secrets of a Meilleur Ouvrier de France at the restaurant "Entre Vigne et Garrigue". The menus change every ten days according to the chef's inspiration, the seasons and the morning market!
Room Le Chêne vert
Maryse harmoniously combines authentic comfort with discreet elegance to fulfill her guests' stay.
They all have a private bathroom with bathtub and/or shower, air-conditioning and WIFI. What more do you need to appreciate the charm and comfort.
The breakfast served in the courtyard fragrant with the flowers in the garden…
Delicious breakfast coffees and teas of subtle flavours, different types of home-made jams, a variety of breads and croissants accompanied by specialties prepared by Serge Chenet. A real treat!
Suite les Lavandes
Room Le Marronier
Room Le Pin
Serge Chenet and his son Maxime offer cooking classes for up to 8 people. We cook and we taste... accompanied by a nice wine.
Cooking classes from 3pm to 5:30pm
Thursday October 27, 2016
Cream of porcini, free-range chicken quenelle, lie de vin sauce,
Bouillabaisse with saffron rouille sauce, star anise foam,
Thursday November 17, 2016
Prime scallops in a frothy sauce of seasonal mushrooms,
Loin of pork, sage beignet, glazed autumn vegetables,
Chestnut and Mandarine Charlotte (8 portions), bitter orange sauce
Thursday December 1, 2016
How to purchase your duck foie gras, selection criteria.
Duck foie gras in all its forms...
Foie gras sautéed, preserved, natural, poached in a licorice bouillon
Thursday December 8 2016
Some holiday ideas and dishes to help you prepare for your Christmas and New Year's celebrations with the family