Bruno

Restaurant Bruno is a family-run venue in Lorgues, one Michelin-starred for its truffle-centred cuisine. The kitchen's brigade sustains a single-menu tradition for over 30 years. Regional varieties Tuber Uncinatum and Tuber Melanosporum appear across tasting and set menus, earning the epithet "empereur de la Truffe." Mariette's story shapes the house's identity and recipes; pastry chef Damien Goelen prepares desserts. The property offers on-site accommodations and event catering for dinners, galas and private receptions, and includes a helicopter landing area and electric-vehicle charging. The house offers an elegant, warm atmosphere in the heart of Provence, with intimate rooms decorated in a Provençal style within a bastide-like property and gardens. The cuisine is classic French, built on seasonal, high-quality regional produce from long-term local suppliers. Preparations favour classical techniques and a philosophy of simplicity that lets ingredients express themselves. Benjamin Bruno leads the kitchen. Specialties include Pomme de terre cuite au four with truffle (house ‘plat d’Anthologie’), Risotto truffé, Joues de bœuf braisées au vin rouge, Brouillade à la truffe, Tournedos Rossini à la truffe noire and Granité champagne à la truffe.