Le Feuillée - Le Couvent des Minimes

Chemin des Jeux de Maï, 04300 Mane, France
15.5/20
 Remarkable Restaurant
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7 PHOTOS
Chef
Louis Gachet
Cooking
French | Provençale
Services
Accommodation | Garden | Terrace
Style
Elegant | Exceptional setting | Romantic
Budget (€)
Indicative price per person (excl. drinks)
165 to 205

Gault&Millau's review 2026

In Mane, in the Provençal hinterland, the Couvent des Minimes embodies a Provence that defies the trends of the times. Far from the hustle and bustle, yet close to the Durance Valley and the foothills of the Alps, the place retains a peaceful, almost monastic atmosphere. It was here that Father Feuillée, botanist to Louis XIV, once worked as he set out to discover the plants of the world. This botanical legacy now lends its name to the restaurant Le Feuillée. Louis Gachet, a Meilleur Ouvrier de France, didn’t arrive in Provence alone: he brought his Burgundian spirit with him. His hearty sauces and his penchant for gravies and butter blend seamlessly with the herbs, vegetables, and aromas of the South. No lengthy menu: just one set menu, available in five- or seven-course versions. From the very first bites, the compass points toward Burgundy: egg in meurette sauce, escargots, Morteau sausage, followed by a Comté cheese gougère. You might think you’ve ended up in the wrong region. That’s precisely the point. Very quickly, however, the chef heads down the Rhône Valley. A reimagined Niçoise salad leads the way: tuna marinated in fennel, a rich tomato sauce, and basil brioche to dip in a tartare of bluefin tuna, radishes, and black olive powder. Poached sea bass in beurre blanc follows, served with fennel in three textures—grilled, confit, and raw—and a pil-pil sauce that makes one thing clear: Louis Gachet loves rich, indulgent flavors. Fortunately, the portions are just right. The barbecue-style lobster, cooked in a fig leaf, is served with a barigoule-style artichoke, a ravioli made with the claws, and a beef marrow royale, while the bisque is served on the side. The presentation is precise, even if the fig leaf sometimes steals the show a bit too much. Then it’s back to Burgundy with aged beef, candied shallots, and Dijon mustard. But tarragon ultimately steals the show and becomes the central theme of this dish, carried by a beautiful meat jus. For dessert, Gwenaël Girard plays the nostalgia card with a reinterpretation of “Le Mystère”: cereal ice cream with bearded wheat and spelt, a thin, crispy arlette, a cereal emulsion, and sobacha caramel. The name may be intriguing, but memory doesn’t lie: the flavors immediately transport you back to childhood. The wine cellar offers a delightful tour of France, with a prominent place reserved for wines from Provence.

Map

Map — Le Feuillée - Le Couvent des Minimes © OpenMapTiles © OpenStreetMap
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OPENING HOURS

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People
  • Louis Gachet
    Louis Gachet Chef
    Louis Gachet Louis Gachet Chef
  • Gwenaël Girard
    Gwenaël Girard Pastry Chef
    Gwenaël Girard Gwenaël Girard Pastry Chef
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