Le jardin OF BERNE

one Michelin star and one green star for sustainable gastronomy

A unique and poetic taste experience "from the bark to the soul".

At the "Jardin de Berne*", chefs Louis Rameau and Eric Raynal search for the hidden truth in each ingredient to create new combinations, original pairings and surprising textures, while respecting nature's original intentions.

"We work with the whole product. It's a choice that allows us to get closer to its intimacy... and a real source of inspiration, for a table that changes with the seasons", underlines Louis Rameau.

Open Wednesday to Sunday evenings.

The Chef's kitchen

Each dish is a personal encounter that continues beyond the table in a preserved environment and cultivated tranquillity. To book a table at Le Jardin de Berne* is to take a second journey. The two men are keen to bring out the full potential of each ingredient, creating dishes with combinations that are easy to understand, yet natural, almost raw. Some of the fragile, fleeting aromas are so subtle that they can almost be savoured on their own. Their noble intention is to create an experience of pleasure and tasting, sublimated by the mastery of the gesture: a true ode to nature's incredible know-how.

In harmony with a wine list chosen just for you

The gastronomic restaurant offers a very extensive wine list representing all the regions of France and some foreign wines too. Of course, the wines of our beautiful region are particularly well represented, as are the white, red and rosé Côtes de Provence from the Domaine du Château de Berne.

Behind the scenes at a Michelin-starred restaurant

What gourmet hasn't dreamt of watching a great chef in the kitchen and then tasting his creations alongside him! Chef Louis Rameau will make your wish come true by having you sit at his table facing the immense kitchen to watch the ballet of the well-practised teams in the kitchen, or seated facing the vines for a meal in complete privacy.

Enjoy a unique show in the heart of the kitchens

The Chef invites you into his world for a privileged dinner at the "table du pass". Seated comfortably at the end of the counter, your eyes riveted to the stove, you'll have a front row seat to watch the dishes being prepared and the plates being laid out. A total immersion in the kitchens of a Michelin-starred restaurant.

A sustainable approach

Around a bend in the lavender field, you'll discover the estate's three vegetable gardens. Over 3000 m2, Vegetables, berries, fruit, herbs and flowers are grown using sustainable methods.

There are also four thousand olive trees producing Berne olive oil, renowned for its fruity green flavour.