Michelin-starred fine dining restaurant
in the Vaucluse
Discover the world
of Chef Julien Allano
A love and passion for fine dining
On completing his studies, Julien Allano wanted nothing more than to strike out on his own and become a chef.
And he certainly rose to the challenge. In 2007, at just 24 years old, he secured the first Michelin star for the restaurant La Mirande in Avignon, where he was a pioneer in creating recipes that were both rich in flavour and wholesome with organic undertones.
He continued his career in various prestigious establishments, such as the Palm Beach hotel in Ajaccio, Corsica and the Clair de Plume hotel and restaurant in Grignan, Provence, for which he was awarded a Michelin star in 2015.
Nature and its seasons as his bountiful garden
Local, authentic cuisine mindfully prepared using fresh, seasonal produce. In the restaurant's open kitchen, the chef and his team assemble delicate, vibrant dishes, born of their creativity, in full view of their guests.
Julien Allano works with small local producers, whose farming and livestock practices preserve the soil and terroir of the Vaucluse region.
This eco-friendly approach, which favours short supply chains, guarantees the traceability necessary to ensure the integrity and quality of his cuisine.
Southern cuisine
Raised on Mediterranean cooking and with grandparents who instinctively knew how to bring out the best in lamb, spices, couscous and other ingredients, Julien would draw on his childhood memories of colours and flavours, while endlessly fine tuning his natural curiosity through his many travels.
From each experience, he took away with him not only the ingredient combinations, but also the high standards and quality of the produce. And now he knows just how to pair these exceptional flavours with exquisite wines sourced either locally or from other regions of France.
There is a wine pairing suggestion for each of the delicacies served in our fine dining restaurant in the Vaucluse.
