La Bastide de Marie

The story

La Bastide de Marie: Farm-to-Table Dining in Ménerbes

The kitchen and the land

La Bastide de Marie serves seasonal Provencal cuisine at its Ménerbes address, where Chef François Martin draws ingredients directly from a thirty-hectare estate that includes a permaculture garden and working vineyards. Jocelyne and Jean-Louis Sibuet purchased the eighteenth-century stone farmhouse in 1998, transforming it into a property where the kitchen remains firmly anchored to the surrounding soil. Harvests from the herb plots, lavender, fig trees, and olive groves move straight to the pass, while wines cultivated on-site provide natural pairings for every course. This grounded approach to Provencal cooking earned the property a Two Radish distinction from the We're Smart Green Guide in 2026.

Plates and service

The menu follows the rhythm of the Luberon seasons rather than a fixed list. Guests can request the chef’s table to watch the plating unfold alongside sommelier-led selections from the Domaine de Marie cellar. Lighter lunches feature raw preparations that highlight crisp summer vegetables, while evening service shifts toward slow braises and roasted root vegetables drawn from the same beds. Every regional dish relies on precise technique and unadorned ingredients, letting the quality of the harvest dictate the flavor profile.

The interior and gardens

Inside the main building, the decor reflects Jocelyne Sibuet’s long-standing practice of sourcing antiques from local markets and the Museon Arlaten in Arles. White Ménerbes stone walls meet hand-painted tomette floors, while antique frames are reupholstered in denim sourced from Nîmes. Heavy chandeliers hang over tables draped in Indienne textiles, creating a space that feels lived-in rather than staged. Outside, guests often linger beneath a centenary linden tree to drink tea or share an aperitif before dinner begins.