The story
In the village of Ansouis, one of France’s most beautiful, Clémence Bellemin and chef Nicolas Seibold run Garrigue with a deep respect for their surroundings. The Luberon’s rich terroir and cultural heritage are not just backdrops; they are the foundation of every plate. The team works hand in hand with local artisans and producers, turning the region’s abundance into a playful, generous modern cuisine.
The dining room sets the tone: muted olive, beige, and a clean Provençal aesthetic that lets the food speak. Here, the cooking is driven by daily arrivals—surprise deliveries that keep the menu alive and responsive to the season.
Garrigue offers two tasting journeys. The “Lavande” menu (3 courses, 55€) is available only at lunch Wednesday through Friday, with a 28€ wine pairing. The “Sarriette” menu (5 courses, 95€) is served for the whole table and includes a cheese course (19€) and a 45€ pairing.
A recent Sarriette menu shows the kitchen’s precision and local loyalty: a crispy socca with creamy chickpeas from Mallemort and olives from Castellet, Mediterranean bluefin tuna with confit eggplant and smoked sardine relish, then lamb from the Alpilles with courgettes from the Var, girolles from Auvergne, and a concentrated pepper jus. Each dish names its source—a trout from L’Isle-sur-la-Sorgue, summer truffle from the Var, raspberries from the Drôme, almonds from the Var. The cuisine is modern, yes, but it reads like a map of the region.
The team calls their cooking “une cuisine de conscience”—ethical, poetic, and deeply connected to the land. Their producer list reads like a who’s who of small-scale farms from Tourves to Cucuron: biodynamic vegetables, truffles from Ansouis, fish from the Grau du Roi, wines from neighboring vintners. It is this commitment to proximity that earned Garrigue a Michelin Recommendation, a nod to its consistent, thoughtful expression of modern cuisine in a corner of Provence where the ingredients speak for themselves.
Recognition
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