Food and Wines served at La Madelène

Your meals will be taken on the terrace or in the chapel dining room at La Madelène or at one of our favourite local restaurants. Our aim is that the food at La Madelène should allow our guests to experience the best of locally sourced seasonal produce.

Luckily our corner of Provence, the Haut-Vaucluse, is blessed with the sort of raw ingredients that gourmets can usually only dream of – black truffles from our neighbour’s land, superb local asparagus, lamb from the mountain region of Sault, tapenades from the pungent black olives of Nyons, local Cavallion melons, apricots and cherries from neighbouring farms, fresh figs from our own crop, and not forgetting the celebrated strawberries of Carpentras.

When eating food at La Madelène we like to eat al fresco whenever the weather permits (which is the majority of days between June and early September). Guests gather around our table on the south terrace.

Breakfast food at La Madelène

A day of wine tasting and travel calls for a decent breakfast – we start the day on the terrace with a choice of bread, fruit and pastries from the local boulangerie and market, served with Greek yoghurt and a selection of delicious conserves, fig, apricot and chestnut, lavender honey.

Sample Lunch Menu

Choice of homemade savoury tart (eg three colour tomato with parmesan pastry), traditional quiche, frittata, a salad niçoise or a ratatouille.
Platter of local charcuterie including jambon cru, sauccisson sec and paté de sanglier
Choice of salads incuding tomato & pesto, quinoa and salsa
Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste
For dessert: almond and polenta cake, grilled peaches or local soft fruits

Sample Wines Served

Sample Dinner Menu

Nyons tapenade and cruditès served with olive and nut breads
Rosemary and thyme marinated butterflied leg of Sault lamb served with vegetables from the market and our garden, and coriander puy lentils or Provencal Aioli (poached cod, steamed summer vegetables and garlic mayonnaise)
Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste
For dessert: homemade Beaumes de Venise ice cream with pear and almond tart
Coffee and homemade petits fours

Sample Wines Served

Vegetarian? Let us know in advance and we will make special provision for you

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