Located in Provence, in the heart of the Luberon valley, in the Vaucluse region, the culinary establishment associated with the 5-star hotel Le Phébus & Spa invites you to discover the bold vision of Michelin-starred chef Xavier Mathieu. A benchmark among the finest restaurants (starred restaurant near Roussillon and gourmet restaurant in the Luberon), Xavier Mathieu's gastronomic restaurant surprises with its creative, tasty cuisine inspired by its Provencal terroir.
Nestled in the village of Joucas, near Gordes and Roussillon, take advantage of the valley's exceptional setting and chef Xavier Mathieu's cuisine to (re)discover southern flavors and forgotten vegetables. A true Mecca of Michelin-starred gastronomy, we look forward to welcoming you to our Luberon gourmet restaurant.
At his gourmet restaurant in Gordes, Michelin-starred chef Xavier Mathieu offers a range of dishes typical of southern France, and regularly reinvents traditional southern recipes. Dedicated to representing culinary excellence à la française, Xavier Mathieu personally selects seasonal fruit and vegetables from local markets to ensure the exceptional freshness of the produce he sublimates. The chef confesses to a particular fondness for the preparation of forgotten vegetables, which he offers on his menu whenever he can. This deliberate choice of fresh, seasonal vegetables enables the Michelin-starred chef to offer a regularly changing menu. A sommelier will advise you on the ideal wine to match your culinary discoveries. Lovers of fine dining can enjoy the dishes of Michelin-starred chef Xavier Mathieu with a breathtaking panorama of the magnificent Luberon valley, visible from the restaurant's spacious terrace, which is essential to reserve, whether you're a hotel guest or just a gourmet. You can also learn how to concoct a real chef's dish in our cooking classes with Xavier Mahtieu.
So treat yourself to a gourmet journey by booking now at our restaurant in Gordes, and let yourself be surprised by the culinary prowess of the Michelin-starred chef, who is very attached to his region and the flavors associated with it.