Le Clair de la Plume
Les chefs
Plat Restaurant Gastronomique 1* Michelin
Dessert Restaurant Gastronomique 1* Michelin
Plat Restaurant Gastronomique 1* Michelin
Plat Restaurant Gastronomique 1* Michelin
Dessert Restaurant Gastronomique 1* Michelin
Table Restaurant Gastronomique 1* Michelin
Table Restaurant Gastronomique 1* Michelin
Table Restaurant Gastronomique 1* Michelin
Glenn Viel***
Chefs en cuisine Glenn Viel*** Benjamin Reilhès
Plat Restaurant Gastronomique 1* Michelin
restaurants and inns

Restaurant le Clair de la Plume

Grignan

Facing one of Provence's most beautiful wash-houses, the Maison Historique, under the 19th-century glass roof or in the dining room, the 1* Michelin-starred gourmet restaurant offers delicate cuisine co-created by Chef Glenn Viel***.

PriceAdult menu: 110 to 195 € Child menu: 55 €. Group rate available for 7 people or more.
opening dateFrom 01/01 to 31/12 on Tuesday, Wednesday, Thursday, Friday and weekends. Closed on Monday.

Le Clair de la Plume, the hidden jewel of Provence, comprises six different sites in the historical village of Grignan.

As they approach the village, guests will find the Ferme Chapouton, the newest hotel offering a beautiful view of the castle and exceptional dining. With its old tile floor, fireplace and patio, the Bistro restaurant fuses modernity and tradition and offers outstanding food at moderate prices. Other welcome features include the vaulted ceiling of the spacious lounge where breakfast is served and an original stone staircase leading to any of the nine rooms available. Guests can also dive into the heated pool hidden located behind the former rabbit house. The large and bright conference room (formerly the sheep stable) has room for up to 50 persons.

A short walk away is our second location: the private house. A noble stone staircase leads to the 19th-century rooms and suites where guests will find a shaded and cool respite on hot summer days.

A few more steps bring you to the Historical House, opposite one of the most beautiful period washing basins of Provence. In the conservatory or in the dining room, the hotel’s gastronomic restaurant 1* Michelin cosigned menu by Glenn Viel***, Benjamin Reilhès et Cédric Perret offers a delectable cuisine, built around the freshest local produce. Spend the sweet afternoon hours on the patio, under the arbour or in the lounge, sipping a tea or enjoying cold refreshments. A generous breakfast buffet withe champagne is served in the period kitchen where you can still hear the old clock ticking and chiming. The scent of natural wax and lavender lead to the ancient engravings of the timeless rooms on the upper floors where cozy comfort and modern service meet tradition and heritage. Here as everywhere, there are books to read.

In summer, a stroll through the Mediterranean garden is a must. There, guests will find a collection of aromatic plants, a natural swimming pool. Guests will also discover a beehive by the organic pond, rare rose bushes and small orchard of apple and pear trees. In the midst of this unique garden, the “lovers’ pavilion” offers unique accommodations for couples who want to experience a romantic night. Pull up a chaise longue and fall asleep in front of the village crowned with its castle... or dream next to lush fields of lavender.

Just a few cobbled lanes away, and there it is—the Café des Vignerons on the village square. A true village café with a terrace where you can settle in for a drink, an ice cream, or a meal of simple, local cuisine. Right next door is the Caveau des Vignerons, where you can taste wines from the Grignan-les-Adhémar AOC and purchase them at estate prices. Delicacies, fragrances, and Provençal traditions: take a little piece of this place with you, and share Le Clair de la Plume in your own way.

A place untouched by time, where one can sense the spirit of the Marquise de Sévigné, a devoted admirer of Grignan.

Recipe
Cédric PERRET, pastry chef at Clair de la Plume, offers you his recipe for lavender ice cream. INGREDIENTS FOR 1 LITER OF ICE CREAM - 575 g of milk - 200 ml of cream - 50 g of milk powder - 150 g sugar - 15 g of lavender honey - 2 g lavender or lavandin flowers PREPARATION - Boil the milk and the cream, - infuse the lavender or lavandin in the milk, - filter it to remove the flowers, - add the sugar and honey, - heat up to 82°C, - then cool and whirl (or use an ice cream maker), - alternatively, freeze in small cubes and pass to the Thermomix.

Plan your trip

Restaurant le Clair de la Plume
2 Place du Mail, 26230 Grignan
My trip
Nearby stationDonzère
nearby airportValence-Chabeuil