La Bonne Étape

This plush Provençal farmstead, a former 18C post house, is steeped in the unmistakable fragrance of Southern France: think thyme, savory, lavender… A family business for generations, chef Jany Gleize is now assisted by his daughter Jane. The focus is on traditional, gourmet Provençal cuisine in a choice of set menus. Swish, spacious guestrooms decorated with period furnishings are also available to prolong your stay in style.

An imposing Provençal farmstead with rooms

A rural, historic property where dinner can turn into an overnight stay, in large guestrooms with period furnishings.

A multi-generation family address

Jany Gleize and his daughter Jane carry the house style, a generous Provençal register built around set menus.

Provence on the nose, and on the plate

A kitchen that leans into herbs, citrus and the garden, rather than chasing international effects.

Signature Ingredients

• Herbs of the South: thyme, savory and lavender notes run through the cooking.
• Citrus and garden vegetables: a house signature, with fruit and herbs pushing freshness and bitterness.
• Sisteron lamb: a regional anchor ingredient.
• Lavender honey, Provençal almonds: local sweetness and fat used to round sauces and desserts.
• Olive oil from Les Mées: a local oil used as seasoning, not just dressing.

Tasting Menus

• Menu Saveurs Végétales 3 plats: €95
• Menu Mer ou Garrigue: €115
• Demi-pension: €135
• Menu Saveurs Végétales: €155
• Menu Jarlandin: €195