Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLa Bonne Étape features a restaurant led by Chef Jany, who reimagines Provençal culinary traditions using fresh ingredients from the hotel's organic gardens. The kitchen draws inspiration from the hotel's family history, with pastries honoring Pierre, a master confectioner. Guests can deepen their connection to local cuisine through individual and group cooking and pastry classes.
Check availability Official websiteAt the heart of La Bonne Étape is its restaurant, where Chef Jany continues a family culinary tradition. He reinvents Provençal recipes originally created by his grandmother, Gabrielle, blending time-honored techniques with contemporary sensibility. The kitchen celebrates regional ingredients and cooking methods, reflecting the gastronomic heritage of Haute-Provence.
Pastry offerings pay tribute to Pierre, Jany's father, who was a master confectioner. This heritage shapes the dessert menu, with specialties including lavender honey ice cream served in a beehive-shaped presentation. Each dish reflects the hotel's commitment to honoring Provençal culinary traditions while maintaining contemporary standards.
The hotel's 2.5-acre organic garden supplies fresh vegetables and produce directly to the kitchen, ensuring a direct connection between garden and plate. The vegetable garden and landscaped grounds blend flowers, fruit, and vegetables, creating functional and aesthetic growing spaces. Many dishes feature vegetables and fruits cultivated on-site, emphasizing seasonal cooking and the hotel's self-sufficient approach to sourcing.
Guests can participate in both individual and group cooking classes led by Chef Jany, learning techniques for preparing Provençal dishes. Pastry classes are also offered, providing insight into the confectionery traditions represented on the dessert menu. These classes transform dining into an experiential, educational component of stays, connecting guests more deeply with the region's food culture and the hotel's culinary philosophy.
Chef Jany leads the restaurant, reimagining Provençal recipes originally created by his grandmother Gabrielle.
The restaurant specializes in Provençal cuisine, drawing on regional traditions and the hotel's organic garden produce.
Yes, both individual and group cooking classes are offered by Chef Jany, as well as dedicated pastry classes.
Yes, the 2.5-acre organic garden supplies fresh vegetables and fruit directly to the restaurant kitchen.
Lavender honey ice cream is a specialty, served in a beehive-shaped presentation as a tribute to the region.
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Sources: relaischateaux.com
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