LE CLAIR DE LA PLUME RESTAURANT, 1 MICHELIN star
In 2015, the Michelin Guide awarded a macaron to the Clair de la Plume gastronomic restaurant in Grignan. In 2021, it will be one of the first restaurants to be awarded a Green Star for sustainable gastronomy. Respect for the environment has always been part of our history, even beyond our plates: our Mediterranean garden with its authentic essences, our vegetable gardens free of all chemical treatments, a natural swimming pool, traditional construction and renovation techniques that give pride of place to local craftsmen, and the promotion of products of excellence. In 2022, a new page in the history of Les Maisons was turned with the arrival of chef Glenn Viel***, who co-designed the restaurant menu.
Gastronomic restaurant opens in Grignan
Lunch: Friday & Saturday (access from 12:00 p.m. to 1:30 p.m.),
Dinner: Tuesday to Saturday (access from 7:00 p.m. to 8:30 p.m.).
Menus & prices for our culinary experiences
“BUSINESS Menu” with 3 tastings: €110, served over 2 hours for lunch on Friday and Saturday
“FIRST STEPS” with 4 tastings: €155
“THE WALK” with 6 tastings: €180
“THE JOURNEY” with 8 tastings: €195
“LITTLE GASTRONOME” (under 12s), a main course and a dessert, accompanied by a drink: €55
Food and wine pairings
Carte suggestions
Throughout the year, we organize special events and menus: end-of-year holiday meals, New Year’s Eve menu, Valentine’s Day, “Truffle” menu, etc.
Contact & Booking
Reservations are strongly recommended.
To book online, click here.
For groups of 8 or more, and to guarantee quality, the Chef requests a single menu for all guests.
To ensure better service, last orders cannot be taken after 1:30 p.m. for lunch and 8:30 p.m. for dinner.
Reservations can be made at +33 (0)4.75.00.01.01 or by email at info@clairplume.com
A 6-handed culinary adventure
Glenn Viel*** Michelin, shares with the teams the values and commitments of Les Maisons du Clair de la Plume. The chefs’ cuisine is based on the integrity of products from the generous nature of the Drôme region, its seasons, its terroirs, its produce from nearby vegetable gardens and orchards, and its people. The same spirit presides over both savory and sweet creations, constantly reinterpreting the legendary hallmarks of traditional cuisine.
Chef Benjamin REILHES
With his heart in the South but his head in the stars, Benjamin has had a remarkable career in prestigious kitchens such as those of Xabi and Patrice IBARBOURE*, Gilad PELED** and Arnaud DONCKELE***. For two years, he assisted Franck PELUX at the Lausanne Palace*. Seduced by the magic of the Drôme Provençale, he joined Le CLAIR DE LA PLUME to co-design the gastronomic menu with Glenn VIEL and execute it on a daily basis.
Pastry Chef Cédric PERRET
Les Maisons Pastry Chef since 2016, Cédric PERRET has not only been awarded the “Passion Dessert” prize by the Michelin Guide (a unique sweet experience, a talented pastry chef) but also the Gault & Millau Pastry Trophy (2021). After completing his studies in the hotel trade, he landed his first job as a pastry chef at the age of 20. His curiosity and greed led him to discover a number of different establishments, before he settled in Haute Savoie. Here, his autonomy has enabled him to develop and mature his desserts, created in the heart of a wild and generous natural environment. Since his arrival, Cédric PERRET has been fine-tuning the sweet score at Le Clair de la Plume, not hesitating to add a vegetable touch to his desserts.
The terroir and its artisan producers? The evidence on our plates.
A spontaneous and sometimes unexpected twist on seasonal produce? Our daily life.
Happiness in gardens, farms, and our kitchens? What we share.
