As soon as you walk through the restaurant door, you enter a light-filled room where even the paintings displayed are in harmony with the natural tones of beige found on the round tables. It is a place both intimate and friendly.
Benvengudo is a true culinary experience, and cooking is an art here. Chef Thomas Voisin puts all the colors and flavors of the South on your plate! The restaurant offers a short menu with tasty dishes accompanied by a fine selection of wines, including neighboring wine estates. Products come from the local market gardeners and the aromatic herbs come directly from the Benvengudo vegetable garden.
Aged only 30, Thomas Voisin is a talented and passionate young chef. He has worked at prestigious establishments with the outstanding professionals such as Chef Laurent Azoulay at Ekrin (Méribel, 1 Michelin star) or Chef Pascal Ginoux at restaurant Les Bories (Gordes, 1 Michelin star).
More than just a job, cooking is a real passion for Thomas Voisin. Always in a search of new flavors, he is inspired by his travels, particulary in Asia and his own region - Provence. His cuisine tends towards the perfect balance between custom and avant-gardism. He strives to cultivate a strong link with the season as well as to promote the work of local artisans and producers. He likes to cook, but also spends time to personally choose fruits and vegetables in the local markets and pick the aromatic herbs in the kitchen garden. His philosophy: "to be inspired every day, to please the guests with the flavors that I put on stage and to offer them what they deserve: good products, perfect firing and attention to details" - Thomas Voisin.
Moulin Castelas is a local oil producer, using products harvested on the property in Les Baux de Provence. Located less than 5 kilometers from the Benvengudo, the Moulin Castelas has been sourcing AOP olive oil from the Vallée des Baux-de-Provence for over 20 years. Moreover, every year, at the beginning of November, Benvengudo invites its guests to participate in the traditional Olivades. In a festive atmosphere, the hosts can personally pick the olives they will be finding on their plates during next season.
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