Bruno

A restaurant owes so much to its proprietors… and in this rustic and appealingly traditional Provençal house, which in the 1920s was the home of the great-grandmother of the Bruno family, their generous spirit very much makes its presence felt! Having been handed the torch by their father Clément (renowned for his love of truffles), the two brothers – Benjamin in the kitchen and Samuel in the dining room – continue to fly the flag of tradition laced with just the right amount of modernity. They still serve their single truffle-based set menu (the type of truffles changes with the season), but vegetables grown in the new 4 000m2 biodynamic vegetable garden now take pride of place. The olive oil is made in-house, using the eight varieties of olives harvested from the trees in the grounds. Cheerful and attentive service.

A Truffle-Centered Dining Ethos

• Booking Chez BRUNO signals a philosophy of sharing, respect, and a focus on discovering the Truffle in its most original or classic forms.

On-site Accommodations with Provençal Charm

• The venue offers intimate rooms decorated in the Provençal style, providing a full dining-and-stay experience on site at Le Plan Campagne Mariette, Lorgues.

Catering as a Core Service for Events

• Beyond the restaurant, Bruno operates a dedicated traiteur service with cold and hot buffets, reception menus, business meals, and cocktail dinners for private events and galas.

Signature Ingredients

• Truffle: Sourcing: The Chez Bruno menu positions the truffle as a central focus with a 'fantastic discovery of the Truffle in its most original or classic forms.' Preparation: The restaurant presents truffles in their most original or classic forms, highlighting their aroma and versatility within Provençal cuisine. Why it's special: Truffles are a luxurious, signature ingredient that embodies the restaurant's emphasis on provenance, discovery, and refined aromas in its dishes.
• Beef tail wrapped in caul fat (queue de boeuf en crépine): Sourcing: The dish is tied to Bruno's family heritage, with his Grandmother teaching him the technique of making 'queue de boeuf en crépine.' Preparation: The preparation centers on wrapping the beef tail in crépine (caul fat), a traditional method that preserves moisture and adds flavor; this dish is a living testament to the restaurant's heritage. Why it's special: It captures the personal, historical roots of the kitchen and a distinctive Provençal culinary memory that defines the restaurant's identity.