Coteaux et Fourchettes

The story

Coteaux et Fourchettes: Modern Cuisine with Michelin Bib Gourmand in Orange

In the Vineyards of Cairanne

Since 2010, chef Cyril Glémot has been at the stoves of Coteaux et Fourchettes, a restaurant set among the vines of the Rhône Valley near Orange. The setting is purposefully simple: a space designed for tasting, where the focus falls squarely on what arrives at the table.

Glémot describes his cooking as “gastronomique et créative,” and everything is made in-house. The approach is rooted in the local landscape—he writes of the importance of working with nearby producers, valuing the proximity that lets him visit farms and understand the ingredients firsthand. Seasonal vegetables, fresh fish, and carefully sourced meats appear in his menus, which change to reflect what the land offers.

A Wine Lover’s Destination

The restaurant’s name hints at its dual passion: alongside the kitchen, there is a wine cave attached to the dining room. Over 800 references fill the list, with a strong focus on the region’s own bottles—many available at domaine prices. In 2022, the wine list earned a place in Terre de Vins magazine’s Top 100 Best Wine Lists in France (traditional restaurant category). Guests who discover a bottle at the table can purchase it from the caveau to enjoy later.

Recognized for Quality

This commitment to honest, well-executed modern cuisine earned Coteaux et Fourchettes a Michelin Bib Gourmand—an award that highlights good quality, good value cooking. For Glémot, the recognition came a year after opening, a milestone he recalls with pride in his “Le mot du chef” blog. It reflects the consistency of a kitchen that puts technique and flavour ahead of fuss, in a corner of Provence where the vines and the plate belong together.