Clovis
21 Grand Rue, 06140 Tourrettes-sur-Loup, France
© Sébastien Duijndam
© Sébastien Duijndam
© Sébastien Duijndam
© Sébastien Duijndam
4 PHOTOS
© Sébastien Duijndam
© Sébastien Duijndam
© Sébastien Duijndam
© Sébastien Duijndam
Practical information
- Location
- Tourrettes-sur-Loup
- Chef
- Julien Bousseau
- Cooking
- French | Local | Provençale | Traditional
- Services
- Terrace
- Style
- Bistro/Brasserie, Casual, With family, With friends
Budget
(€)
Indicative price per person (excl. drinks)
45 to 95
Gault&Millau's review 2026
14,5/20
Chef's Restaurant
It's been seventeen years since Vendée chef Julien Bousseau set down his pans in the beautiful medieval village of Tourrettes-sur-Loup. He remains faithful to the concept that in itself justifies the visit: to prepare a vegetable, a fish or a meat dish as a starter or main course, with all the passion and mastery he's capable of. The artichoke velouté and the artichoke stuffed with foie gras and black pork; the large artichoke served with free-range eggs and bottarga; the fine red mullet tart on a bed of leeks and smoked bacon, spiced up with a surprising bell bell pepper and star anise sauce; gérard Burgaud's duck in Challans, offered as foie gras poached in a spiced broth, or as a crisp, pink fillet, delicately snacked with binchotan, accompanied by bulgur mixed with grilled eggplant and a blackcurrant gastrique.. And then there's the cheese dish, which has become something of a chef's signature: shredded ewe's milk snow falling on pears poached in Espelette pepper and a few pieces of Morello cherry. Finally, it's impossible to miss the "snickers du Clovis", a real Proust's madeleine, an excellent Colombian chocolate worked as a ganache with custard, topped with a homemade salted butter caramel sauce, roasted peanuts and a quenelle of fleur de lait ice cream. The cellar is also well worth a visit, offering both exceptional and more affordable bottles. Service as we like it, provided by a passionate chef and an attentive team.
Map
OPENING HOURS
- MON
- TUE
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Julien Bousseau Chef
Menu
A la carte
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