La Petite Maison de Cucuron

This petite maison imbued with a genteel Provençal charm and recognisable by its yellow façade is the stomping ground of chef Éric Sapet. He elevates market ingredients like no other: mushrooms, including truffles, to which he dedicates a set menu in season, vegetables from local market gardeners, Provençal cheeses, game and also shellfish. A devoted gourmet and wine-lover, Sapet already has a solid career to his name and delivers classic Provençal cuisine rife with flavours. Be aware that the restaurant often gets fully booked.

What makes it distinctive

• Place de l’Étang setting: a small village house on Cucuron’s central square, built for long, unhurried lunches.
• Classic Provençal cooking, tightened: big-flavour regional repertoire, modernised without losing its accent.
• A truffle season destination: the kitchen explicitly builds a set menu around truffles when the product is at its best.

Signature ingredients and dish anchors

• Truffles and wild mushrooms: a seasonal centre of gravity, with a dedicated truffle set menu in season.
• Market vegetables and Provençal cheeses: the backbone, handled in a classic register.
• Game and shellfish: a broad larder that swings between inland and coast.