Allegria ! - Hameau des Baux

Rating: 13.5
Author: Gault&Millau

13520 PARADOU

13.5/20
Chef's Restaurant

5 PHOTOS

Chef: Julie Chaix
Cooking: French
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2025

Smiling, thirty-something Julie Chaix boasts an impressive CV: Anne-Sophie Pic, Alain Ducasse at the Louis XV and in New York, Bastide de Moustiers alongside Christophe Martin, then Geneva with Franck Ferigutti. Homesick, this rigorous fighter has returned to her nest. And in July, she took charge of the kitchens at this superb luxury hamlet, set in the heart of nature between Maussane and Les Baux, with a fountain in the square and a terrace under the plane trees. Inside, the furniture is vintage, cosy and rather contemporary. The chef has carte blanche to cook to the sound of cicadas, if not to the music of AC/DC. No lobster or caviar here... "I cook thanks to my grandmother. When I got up in the morning, it smelled good in the pot. And at 8 o'clock in the morning, I'd eat daube." This daughter of a market gardener has a real penchant for local vegetables. The tomato velouté rafraîché crème d'ail et basilic is lightly acidulated with strawberry vinegar; zucchini, beet accompany Sisteron lamb... And with a glass of René Milan's superb "Léon", domaine Fontchêne 2020, with its aromas of red fruits, spices and Timut pepper (€7.50 a glass), the thick slice of vacuum-packed quasi cooked with eggplant caviar, chanterelles marinated in vinegar and honey and highlighted with a reduced juice is a delight. As is the blueberry compote, thin slices of crunchy lemon meringue and fresh coriander. The wine list is highly recommended, and the service is always on hand with a smile.