In an old bakery in a natural grotto deep in stone, lighted by candles and arty torchères, this restaurant would be memorable even without its stylishly presented Provençal cuisine. For more than 20 years chef Jean-Christophe Leche has been producing adventurous dishes, available à la carte or as a fixed menu. Try the thinly layered beetroot with feta cheese and walnut oil or veal braised with anis and creamy polenta, and check out the informed wine list. There's a
shaded terrace, too, by the 17th-century village fountain.
Jan 24, 2008
the food is very good and sitting outside is delightful to watching the passing parade of tourists.
Oct 21, 2004
Our party of 3 had an excellent meal at Le Fournil, although not perfect (the caneton was only fair). But most of the other dishes were innovative and delicious. The decor can't be beaten, but the service, while correct, was rather curt (and we speak French). These were fixed-price dinners at 36 euros; the wine, a dry rosé (St. Esteve) was very nice, at 22 euros. In Bonnieux, I'd also recomment La Cavette, which I preferred, and Le Tinel, the
best value for the money.