For their guests who sleep on site, in rooms Verveine and Fleur de Cherry, Caroline and Nicolas offer every day a home-made dinner and high quality. This evening meal in good company contributes to conclude in beauty each day of your tourist stay in the Luberon.
A cheerful table in the local tradition
Restaurant formerly run by chef Nicolas
The table of hosts held by Caroline and Nicolas is an optional benefit for the tenants of the rooms. For a single fare of 39 euros, each holidaymaker has a carefully prepared menu, based on dishes renewed daily. Provençal gastronomy is of course honored, by virtue of the local tradition. The master of the house is also an expert in this field. He has indeed been the chef of the excellent Nicolas Juste restaurant in La Colle sur Loup, near Saint-Paul-de-Vence. Famous table, including far from the Vaucluse, this establishment nourished the current inspiration of the kitchen of the Hamlet Fleur de Pierres.
Typical South-East flavors
Marché local du Luberon
Known far beyond the geographical boundaries of the region, Provençal cuisine seduces with its apparent simplicity. Produced with fresh, seasonal products from local cultures or markets, the dishes served by Caroline and Nicolas reflect the Mediterranean tradition, revisited with creativity. Whatever the time of year, the Luberon provides the necessary ingredients for a generous gastronomy: vegetables, fruits, condiments, not to mention the meat and fish of superior quality. Light and healthy, while being invigorating, the cuisine proposed on evening guests of the cottages of Hameau Fleur de Pierres is distinguished by its originality.
Mixed dishes for you
Depending on the season, the menu shared with Caroline and Nicolas adapts to the basic products available. The latter are therefore of consistent quality throughout the year. The traditional vegetables of the region are appropriate, depending on the harvest dates. In summer, the usual peppers, zucchini and other aubergines come in all their forms, in imaginative recipes created by Nicolas. The melon of Vaucluse but also the tasty tomatoes of the region are refreshing starters, like gazpacho with mozzarella di buffala. This cold soup mixes Spanish and Italian influences to satisfy the taste buds of gourmets.
Chef’s know-how
The gastronomy is not an empty word at the table of Caroline and Nicolas, your hosts at Hameau Fleur de Pierres.The main course is always balanced and often resorts to the fishing of local suppliers. Fresh fish from the nearby Mediterranean serve to prepare authentic and refined recipes. The wolf, the turbot or the bar have their natural flavor enhanced by a fine white wine sauce. The white meats also give ideas to the master of the house who accommodates them with creativity: duck breast, stuffed guinea fowl or veal with chanterelles are classics mastered!
Sweet pleasures at the table
The sun-ripened fruits of the Luberon blend with gourmet and light desserts. In summer, raspberries can be enjoyed with a gingerbread ice cream or garnished with a succulent mille-feuilles. Chocolate fondant cakes are popular with the most greedy guests. This is also the case for financiers, who are also home-made. These pastries made from fresh egg whites owe their exquisite taste, among other things, to the Provençal almond powder that goes into their composition. Invention delicious chef, ice cream barba-papa worth visiting when it is scheduled on the menu!
A warm atmosphere with friends
The table d’hôte Hameau Fleur de Pierres is not a restaurant but a welcoming dining room where are combined good dishes and pleasant conversations. The gourmet menu offered each evening avoids the embarrassment of the choice of the card.
In addition, you dine with your hosts and possibly people you meet in a picturesque setting and a relaxed atmosphere. This is a privileged moment during which you will have the opportunity to talk about Walls and its surroundings, walks to do in the area … You will get valuable information from your hosts Vaucluse.
Quality guarantees
The use of the table d’hôte for the tenants of the rooms Vervaine and Fleur de Cerisier is a wise choice. Clients who opt for this quasi-family dinner on the spot are entitled to a well-supervised service, which respects a strict regulation like the conditions of their lodging. It is necessary to know that the food hygiene and the traceability of the foodstuffs served. are guaranteed. Conviviality and professionalism go hand in hand at Caroline and Nicolas. Their cordial and gastronomic welcome to Walls is a plus during your stay in Provence. No need to look far for a very good restaurant where to dine at night.
Following a most rewarding course in various palaces of the Riviera, including Cannes Carlton, Martinez, Noga Hilton and others, our host Nicolas decides to set up on his own in Tourrettes sur Loup with the Petit Manor then at the Colle sur Loup with the restaurant Nicolas Juste. He finally settled in the charming village of Murs in Vaucluse to offer you a table of hosts to meet your expectations!