Travel & Leisure

Ecological Approach at Clair de la Plume

At the heart of this charming Provençal village, Clair de la Plume and its various properties stand as a perfect representation of Provençal hospitality and culinary indulgence. It’s more than just a luxurious retreat for explorers of the Enclave des Papes or the Nyonsais wine route. Owner Jean-Luc Valadeau has committed to sustainable development, restoring and preserving the estate with the environment in mind.

A "Mediterranean Garden" at Clair de la Plume

Jean-Luc Valadeau’s "dry Provençal garden" is a testament to sustainable design. Filled with Mediterranean plants, fragrant shrubs, and blooming perennials, it is entirely natural, requiring no chemical fertilizers or treatments and using a fraction of the water needed by traditional gardens. Amidst this lush greenery lies a 19th-century stone pool, now a biological swimming pool of high environmental quality. The concept? "Living water," constantly purified by a mineral and plant-based filter, circulating between the swimming area and the regeneration pool.

Discovering the Secret Provence through the Maisons de Clair de la Plume

After charming guests with its authentic décor, nine 19th-century furnished rooms, and warm hospitality, Jean-Luc Valadeau expanded his vision with the Maisons de Clair de la Plume. These additional properties offer various styles of accommodation, allowing guests to choose between the Clair de la Plume, home to a Michelin-starred restaurant led by chefs Glenn Viel *** and Benjamin Reilhes,or the Private House, featuring six timeless suites and rooms. For those seeking a more casual atmosphere, there’s the Café des Vignerons in the village square, where guests can meet a local winemaker each week. The complex also includes a tea room for sweet treats, a boutique for gourmands, and the Ferme de Chapouton, which boasts 13 contemporary rooms, a lovely heated pool, and an open-air restaurant that transforms in winter with sliding glass walls.

At Clair de la Plume, every stone laid, every plant chosen, and every initiative taken reflects a commitment to the environment. This is not just a transformation—it is a love letter to nature and well-being, where luxury and eco-consciousness go hand in hand.

A Gastronomic Experience at Clair de la Plume, My Friend Pierrot!

Under the glass roof of Clair de la Plume, a dynamic duo leads the culinary scene: Benjamin Reilhes and Cedric Perret. Reilhes, who honed his craft at Lausanne Palace, found his culinary home here, while Perret brings his expertise in pastry to delight those with a sweet tooth. Their philosophy? "Do it well, bring joy, and be better than yesterday." Reilhes, driven by a natural passion for cooking, creates menus that celebrate local products, with 95% sourced from nearby producers. Meat comes from neighboring farms, while fish is sustainably caught from the Mediterranean.

Three Menus at the Michelin-Starred Restaurant

The restaurant offers three menus, including an entirely plant-based option. Among Reilhes’ creations is the "ONNI" (Unidentified Swimming Object). One day’s tasting menu began with cold-smoked trout, dressed in a dill and green apple vinaigrette, accompanied by grilled romaine. This was followed by Saint-Pierre wrapped in Bigorre bacon with gamberosa sauce—a delightfully rich dish. The main course featured a melt-in-your-mouth lobster, intertwined with crispy chicken and dressed with lobster jus and vinegared rice. The lamb meatballs with Caesar sauce were equally memorable, their rich flavors lingering long after.

Desserts: Original and Flavorful

Cedric Perret finishes this culinary journey with inventive desserts, as unique in name as in taste. The "Perret au lait" features a sheep's milk ice cream topped with olive oil and cream, served in a milk jar. "Rheumène ta fraise" celebrates strawberries with a delicate mix of tuiles, slow-cooked fruit, and rhubarb mousse. The "Pschitt" is a refreshing hydromel-inspired dessert, with honey and lemon sorbet at its core.

After this sumptuous experience, the evening ends in the luxurious Virgile Suite, where soft dreams await, cradled by the view of the washhouse just outside the window.

The next day, the hotel offers a peaceful lavender field walk, exploring this plant's myriad virtues. Odile, owner of Domaine L’Essentiel de Lavande, takes guests on a unique sensory journey, with massages under the trees, a lavender picnic, and a chance to test your skills at identifying different varieties of the flower. It’s a moment of pure relaxation, a chance to breathe deeply and reconnect with the present.