Bruno

The story

Bruno (Chez Bruno) – Michelin-Starred Truffle Cuisine in Lorgues, Provence

Bruno (Chez Bruno) in Lorgues

In the heart of Provence, just outside Lorgues, Bruno—often called Chez Bruno—is a restaurant that has earned a Michelin star for its unwavering dedication to the truffle. Chef Benjamin Bruno carries forward a family legacy rooted in the land, where the black diamond of the kitchen takes centre stage.

The story begins with Bruno’s grandmother, Mariette, who taught him the secrets of dishes like queue de bœuf en crépine. From her bastide, he built a restaurant that feels both intimate and grand, surrounded by the scents of wild asparagus, cèpes, and the garrigue. The restaurant’s philosophy is simple: a single menu based on the finest seasonal products, with truffles from different families—Tuber uncinatum, Tuber melanosporum, and Tuber brumale—dictating the variations.

The signature dish, described as “Le plat d’Anthologie de la Maison BRUNO”, is a potato baked in the oven, served with a cream of Tuber albidum pico and shaved truffle. It appears on nearly every menu, a testament to its perfection. Other dishes include a velvety chestnut soup with seared foie gras and truffle, braised beef cheeks in red wine with truffled risotto, and for the full experience, a whole truffle wrapped in pastry with foie gras.

Benjamin Bruno’s brigade works with the respect for tradition that defines classic cuisine. Pastry chef Damien Goelen finishes each meal with desserts that balance the richness of the savoury courses. The restaurant also offers a vegetarian menu and a children’s menu, ensuring every guest is welcome.

The setting is elegant and warm, with Provençal-style rooms and a terrace for outdoor dining. Whether you arrive by car or helicopter, the service is attentive and the atmosphere relaxed. Bruno’s Michelin star reflects not just technical skill but a deep love for the ingredients and the region—a place where the truffle is celebrated without pretence.