Le Clair de la Plume

Nestling at the foot of a château that is famous for having welcomed Madame de Sévigné as a regular patron, this restaurant is the perfect embodiment of Provence's twin traditions of hospitality and good food: olive oil from Nyons, guinea fowl and diced vegetables from the Drôme are judiciously showcased by chef Benjamin Reilhes in the form of three tasting menus comprising several courses. One of the set menus draws entirely on plants. This restaurant is an ode to the Mediterranean's fine ingredients and Rhône Valley wines. Pastry chef Cédric Perret, meanwhile, creates desserts in harmony with the seasons, often setting them off with an original and striking flourish.

Signature Ingredients

• Olive: A standout expression of Provence’s terroir, highlighted by guest remarks about a dessert centered on olive. This signals olive as a signature ingredient at Le Clair de la Plume, with flavor roles likely leveraging local olive varieties and olive-derived products to weave fruit-forward and nuanced notes throughout the menu. Sourcing is rooted in the Provençal olive ecosystem, reflecting the restaurant’s emphasis on terroir and seasonal produce.
• Celery (céleri): Identified in a dish described by guests as featuring celery alongside truffle, demonstrating celery as a signature vegetal element. In the Provencal haute-cuisine context of Le Clair de la Plume, celery provides a crisp, earthy counterpoint that pairs with truffle to heighten depth and brightness, underscoring the kitchen’s focus on seasonal, terroir-driven vegetables.
• Truffle: A luxury, signature ingredient tied to the restaurant’s emphasis on terroir and seasonality. The combination of celery and truffle cited by guests indicates truffle’s prominent role in defining the menu’s earthiness and refined aroma. Sourcing is typically local to the Provence/Drôme truffle networks, aligning with the establishment’s approach of using prized regional ingredients to elevate haute cuisine.

Tasting menus at Le Clair de la Plume (Grignan)

• Savour a Michelin-starred multi-course menu and discover the history of the neighbouring château — €162 per guest

• Menu AFFAIRE (3 tastings) — €110

• PREMIERS PAS (4 tastings) — €155

• LA BALADE (6 tastings) — €180

• LE VOYAGE (8 tastings) — €195

• PETIT GASTRONOME (under 12), one main course and one dessert, with a drink — €55

• Menu Découverte du Clair de Plume — €110

• Menu 4 Chapitres (Version végétale possible) — €155

• Menu 6 Chapitres (Version végétale possible) — €180

• Menu 8 Chapitres — €195

Signature dishes (à la carte)

• Champignon pressé — €55
• Rouget un peu grassouillet — €80
• Bœuf salade — €95