L'Oustalet

In a wine-producing village, this pretty stone house, whose terrace overlooks a small square shaded by ancient plane trees, is the quintessence of rural France. Supremely fresh ingredients that celebrate Provence are deftly crafted into well-thought out recipes: Mediterranean gilt-head bream, grilled aubergine and girolle mushrooms; Aveyron-reared veal, chard and marjoram; fig, rosemary and balsamic vinegar… The wine cellar is a treasure trove of surprises, including the wines by the glass.

The quintessential village terrace

• A stone house with a terrace that looks over a small square shaded by plane trees, rural France in one frame.

Sustainability pushed into daily operations

• Short supply chains, maximum recycling, plastic packaging replaced by glass or stainless steel, and minimal food waste.

A wine cellar that rewards curiosity

• A cellar described as a treasure trove, including surprises by the glass.

Signature ingredients

• Black truffle: a winter centrepiece, used as a through-line across dishes.
• Mediterranean gilt-head bream: a clean, local fish set against Provençal vegetables.
• Aubergine and girolle mushrooms: grilled and earthy notes that recur in the cooking.
• Aveyron veal: used for delicate, herb-led meat courses.
• Fig and rosemary: a Provençal sweet, resinous pairing that shows up in dessert cues.

Menu format

• Modern Provençal cooking with short supply chains and seasonal focus
• Several set menus, including a lunch menu and longer tastings
• Winter truffle menu when black truffle is at peak maturity

Pricing (winter 2026 menus)

• Truffle menu: 3 courses 125€, 5 courses 195€
• Lunch menu: 2 courses 55€, 3 courses 75€
• Tasting menu: 95€ or 135€

Flavours and dish cues

• Mediterranean gilt-head bream with grilled aubergine and girolle mushrooms
• Aveyron veal with chard and marjoram
• Fig, rosemary and balsamic