Chez Jeannette

Chez Jeannette — Commanderie de Peyrassol’s gastronomic restaurant in estate vineyards — pairs wine and cuisine; reservations only. Brigade: sous‑chef Marie Bousquet (praised for seasoning, creativity); pastry chef Victor Lorente (bold textural desserts); front‑of‑house Marlène Thorel. Awards: Gault et Millau two toques (14.5/20, 2024); Michelin star 2025. The table is an intimate destination rooted in terroir and art, combining vineyard setting, open kitchen and art‑filled dining. Terrace on stilts offers panoramic views over old vines and Daniel Buren artwork; inside, round convivial tables, velvet banquettes and contemporary artworks form elegant, luminous dining room, with dedicated wine and spirits bar completing a refined, relaxed atmosphere. Kitchen produces modern, seasonal, vegetable‑forward cuisine privileging produce from its organic potager, Commanderie farm and short‑supply Provence producers, in delicate, inventive preparations attentive to texture and seasonal creativity. Benjamin Le Balch, chef, trained at starred L’Aparté in Geneva and leads a precise kitchen. Specialties: courgette burned, raw and cooked with black lemon, basil, olive oil and bergamot; fresh field tomatoes with fig leaf and creamy peanuts (starter by Marie Bousquet); Figue de Solliès with herb‑infused cream and 8‑yr balsamic.