Les meilleurs restaurantsde cuisine française en Vaucluse

13/09/2026: Excellent crepe, excellent service. Nothing more to add.

10/09/2026: Delicious gluten-free crêpes, fair price and excellent service. We'll definitely be back.

11/05/2026: Ideal overnight stay on the way south. All rooms are newly renovated. The car parks right outside the room door.

06/05/2026: Excellent hotel, exceptional staff, lovely and above all, genuinely kind. The room was top-notch and clean. The only downside was the hairdryer; you have to hold the handle down continuously to keep it on. Otherwise, nothing to complain about.

23/04/2026: Great food, amazing service, only one woman working!!!

08/09/2026: Excellent wood-fired pizzas; the dough is real pizza dough. Unbeatable value for money, plus friendly service. Highly recommended.

03/08/2026: We had a lovely time. The pizzas were very good and generous.

27/08/2026: We ventured away from the crowds to find this crêperie, and we have absolutely no regrets. As Bretons, we wholeheartedly approve – the food was delicious and the welcome was excellent. Thank you!

20/08/2026: Title: A Unique Concept: The Breton Galette-Pizza (Without the Talent) Having read very positive reviews and an overall rating of 4.5 for this out-of-the-way establishment, we decided to choose a restaurant off the beaten tourist track in the city center. Upon arrival, the storefront and its torn awning should have already raised red flags. But we wanted to believe it. The obligatory Breton striped shirts worn by the staff and the nautical anchors embroidered on the chair covers should also have made us suspicious. Then came the moment when we were served a bowl of Super U cider... At that point, all doubt was dispelled. Yet, like in a bad B-movie, we waited for the end, gave it a chance, hoped for a saving grace. In vain. It was only the prelude to a long shipwreck. The owner has changed, the glowing reviews are a thing of the past, the online prices are outdated, and the photos on the internet look like they belong in the archives or science fiction. Let's talk about the technical side of things, because here we're bordering on the absurd. I discovered that you can cook a buckwheat galette not with salted butter, but by smothering it under three millimeters of industrial mozzarella or Emmental cheese, under the pretext that "the fat in the cheese helps it release." Revolutionary. The result? A 3 mm thick crust of indeterminate composition, tasting of frying oil and with the elasticity of a tractor tire. For the salmon galette, my partner specifically asked for the Emmental to be removed. The waitress then retorted that it was preferable to replace it with mozzarella, "easier for them to release the crust." We didn't immediately realize that this buckwheat crepe was going to be given a "mozza-pizza" makeover, a hybrid concept that even the Italians would refuse to endorse. As for the side salad, given how dry everything was, you might as well offer it free of charge: it'll at least serve as a first-aid kit to prevent choking. When you decide to set up shop far from the city center, there are only two options to attract customers: offer lower prices, or be excellent. Here, they bravely chose to do neither. In the age of YouTube tutorials, messing up buckwheat crepes this badly is almost an art form. It's always difficult to be honest, and to be frank, it's actually quite embarrassing. Taking over a successful crepe shop in a remote area is a bold gamble that understandably inspires fear. Faced with stress, panic can sometimes lead to reckless actions, even rushing to the local supermarket to stock up on cider. But using cheese to mask a cooking flaw is culinary heresy and a blatant cover-up. The secret to a successful galette lies solely in the traditional seasoning of the griddle with butter—that famous protective layer that browns the batter and makes it subtly crispy at the edges—combined with perfectly controlled cooking temperatures. Nothing is ever truly lost. You simply have to put your pride aside, accept criticism, and urgently enroll in a proper cooking and service course. The restaurant business is a profession, madam, not a carnival. Clean your griddle, relearn how to season it with butter, banish the mozzarella, buy real salted butter and a local cider, and get back to it. Good luck with the rest of your journey; the buckwheat awaits.

30/08/2026: I made a reservation for Saturday, August 29th at 8:30 PM, and after driving 100 km to eat at these so-called restaurants, my son, daughter-in-law, and I found the gate locked! For a week, I held a reservation, and the owner called to confirm it, and... nothing, the place was closed! A simple phone call to tell me it was closed would have been half satisfactory, but these idiots preferred to remain silent! So, avoid this restaurant! But I'm not done with them yet! You can't run a so-called business if you don't keep your word!

19/07/2026: Absolutely top-notch! Perfect cuisine, pleasant service, a wonderful time, thank you so much! ❤️

24/08/2026: Very good restaurant and well located in the beautiful town of Lourmarin. Very happy with my stay and the castle visit was nice. I will come back to see you. The staff and the owner at the till were very kind.

22/08/2026: Excellent. Very good meal. Plenty of choice. Very pleasant service. Excellent value for money. I recommend it!