La Bastide de Moustiers

A swish handsome bastide sets the scene for a Mediterranean score that stars ingredients from the market and the kitchen garden managed by two full-time staff (don’t miss the adjoining herb garden). The chef pays tribute to the Provençal and Mediterranean repertory so dear to Alain Ducasse, such as lightly seared giant red shrimp paired with courgette flower stuffed with ricotta and ‘nduja. Vegetables take the limelight and boast their own bespoke menu. The pleasant setting, including a plethora of olive trees and a plane tree-shaded terrace, adds to the attraction of this quintessential Provençal postcard.

• Alain Ducasse’s house in Provence, set in a four-hectare estate.
• The restaurant is supplied by an approximately 2,000 m² vegetable garden and an herb garden.
• A series of themed lounges, including an ultra-private room with a single table for romantic dinners.
• Green Star commitments include local producers within roughly 80 km and a bio-intensive approach during organic conversion.

Signature Ingredients

• Kitchen-garden vegetables (picked daily and used root to leaf)
• Herbs from the on-site herb garden
• Charcoal-grilled produce and proteins
• Mediterranean fish and seafood

Style

• Seasonal Mediterranean cooking in a four-hectare estate, with vegetables and herbs from the kitchen garden and charcoal-grilled dishes.
• Vegetable preparations set the tone from the aperitif, served raw, lightly fried, or pickled.

Setting

• Shaded terrace among olive trees, overlooking the valley.
• One-star restaurant with a Green Star for its garden-led, producer-focused approach.