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Phone hotel luxe provence+33(0)4 94 60 48 88

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BOOK YOUR TABLE
Don't hesitate to call us or send us an email to book.



LE JARDIN DE BENJAMIN
+33(0)4 94 60 49 79
Email hotel luxe provence
Book your table


bistrot
+33 (0)4 94 60 43 51
Email hotel luxe provence
Book your table


SET ASIDE SOME TIME TO RELAX
Don't hesitate to call us or send us an email to book massages and beauty treatments.



+33 (0)4 94 60 49 80
Email hotel luxe provence

PLAN YOUR RECEPTION
Don't hesitate to call us or send us an email to plan your reception. Our team will be delighted to help.



+33 (0)4 94 60 43 64
Email hotel luxe provence

PLAN YOUR SEMINAR
Don't hesitate to call us or send us an email to ask us for a quote.



+33 (0)4 94 60 43 64
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THE WINE CELLAR
Do not hesitate to call us or write us, to book a tour of our wine cellar with a tasting or for any other information .



+33 (0)4 94 60 43 53
Email hotel luxe provence
NOVEMBER 9TH AND 10TH ENGLISH CHRISTMAS MARKET
NOVEMBER 14TH FOUR-HANDED DINNER

On November 14th, Benjamin's Garden invites you for a four-handed Dinner with Chefs Julien Allano - Le Clair de la Plume 1 * Michelin & Benjamin Collombat - Château de Berne 1 * Michelin.

Two sublimated kitchens to rediscover during an exceptional dinner. 

 

Appetizers :                            

Château de Berne:       Anchois de méditerranée mariné à l’huile de basilic, arrête en croustillant et pâte de poivron.        
Julien Allano:                Fall Time, shortbread parmesan

                                   

Starter :                      

Julien Allano:                Green Cabbage, contemporary Cabbage Soup
Château de Berne:       Stuffed Cabbage with Poultry, Ceps Mushrooms and Foie Gras, Green Cabbage Oil      

 

Fish dishes:                

Julien Allano:                Mediterranean Kingfish, cooked with lemons and Pnzu Sauce Caramel
Château de Berne:       Mediterranean Kingfish, smoked with Tarragon and « Dieppoise » Sauce and Caviar

 

Meat dishes :              

Château de Berne:       Pigeon, Braised Breast, Slow Cooked Leg, Pigeon Juice
Julien Allano:                Pigeon, not Chocolate Tart

 

Dessert :                     

Château de Berne:       Chestnut from Collobrières, Grilled, Meringue and Candied Grapefruit
Julien Allano:                « Laguna » Chocolate from Maison Cluizel, Orange and Tarragon

 

120/pers, excluding drinks
170/pers with wines pairings


Informations and bookings : +33 (0)4 94 60 49 79
reservationrestaurant@chateauberne.com www.chateauberne.com

NOVEMBER 15TH OYSTER EVENING

Oyster evening at Le Bistrot on November 15th!

6 oysters €14 or 12 oysters €22 - Served with a glass of white wine

Information and bookings on +33(0)4 94 60 43 51 - bistrot@chateauberne.com

NOVEMBER 23RD AND 24TH WORLD CHRISTMAS MARKET
Château de Berne
Chemin des Imberts
83780 Flayosc
Phone Hôtel de luxe en Provence, Château de Berne+33(0)4 94 60 43 60

Email Hôtel de luxe en Provence, Château de BerneContact

Wine cellar & the domain

Phone Hôtel de luxe en Provence, Château de Berne+33 (0)4 94 60 43 53
Email Hôtel de luxe en Provence, Château de BerneContact

Hôtel - Spa - Villa

Phone Hôtel de luxe en Provence, Château de Berne+33(0)4 94 60 48 88
Email Hôtel de luxe en Provence, Château de BerneContact

RECEPTIONS & SEMINARS

Phone Hôtel de luxe en Provence, Château de Berne+33 (0)4 94 60 43 64
Email Hôtel de luxe en Provence, Château de BerneContact
LE JARDIN DE BENJAMIN
Phone Hôtel de luxe en Provence, Château de Berne+33(0)4 94 60 49 79
Email Hôtel de luxe en Provence, Château de BerneContact

BISTROT

Phone Hôtel de luxe en Provence, Château de Berne+33 (0)4 94 60 43 51
Email Hôtel de luxe en Provence, Château de BerneContact
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