Le Kléber - La Maison Bonnet

Julie and Sébastien Bonnet have settled in a pretty country village a few kilometres from Crest, their previous haunt. In an edifice dear to Sébastien’s heart (it was formerly the Demeure de Grane, a local institution where he carried out his apprenticeship), he enthusiastically demonstrates that both his talents and his seasonal fare, equally poised between surf and turf produce, are as enticing as ever. His spot-on, sophisticated, occasionally playful dishes are served in two cosily contemporary dining rooms. The splendid wine list, with Rhône wines in a prominent position, adds the final flourish to this gourmet masterpiece.

• One-Michelin-star restaurant run by Julie and Sébastien Bonnet in the village of Grane.
• The dining rooms sit in a renovated local landmark building reopened in 2020.
• Seasonal cooking with a strong Rhône-leaning wine selection.

Signature Ingredients

• Pigeon: a recurring house staple, prepared seasonally.
• Olive oil from Nyons: a key Provençal pantry note used across the kitchen.
• Herbs and edible flowers: supplied locally and used to finish dishes.
• Caviar and eggs (Maison Neuvic): used as premium accents.
• Picodon: a regional goat’s cheese served among the cheese selection.

Menu

• No fixed menu, dishes change week to week with market arrivals.
• Seasonal cooking balanced between land and sea.
• Pigeon is a house staple, prepared in different ways depending on the season.