In 1926, the Michelin Guide<\/a> developed a star system to distinguish the best restaurants. While a one-star restaurant stood for \"very good restaurant\", second and third stars were added in 1933 to signify \"excellent cuisine worth a diversion\" and \"exceptional cuisine worth a special trip\".<\/p>\n Stars are awarded after an undercover inspection by anonymous food experts known as Michelin inspectors. A one-star rating can highlight the talent of a chef with a promising future.<\/p>\n The criteria used to award a star are as follows: The inspectors take all these criteria into account when deciding whether or not to award the restaurant a star.<\/p>\n Provence is a region that boasts a large number of gastronomic specialities<\/a>. The cuisine is prepared with a variety of ingredients from the sea and land, and flavoured with herbs and olive oil.<\/p>\n Proven\u00e7al cuisine includes a\u00efoli, a garlic-flavoured cold emulsion. This dish is made with cod and boiled vegetables. Bouillabaisse is also very representative of Provence. This dish is made up of twelve different fish dishes and a soup. The famous sauce that accompanies it is called rouille. This dish is also flavoured with garlic.<\/p>\n Proven\u00e7al cuisine also includes all kinds of sweets, including calisson, a speciality of Aix-en-Provence. This is a confection made from honey, almond paste and candied fruit. There is also nougat, produced in Sault and Saint-Didier.<\/p>\n Finally, Provence is renowned for its exceptional wines. The famous C\u00f4tes-de-Provence, in red, ros\u00e9 and white, remains a firm favourite.<\/p>\n Provence wines are made from a variety of terroirs. The C\u00f4tes-de-Provence appellation has six terroirs. Ch\u00e2teau de Berne belongs to one of them, the Haut-Pays. The estate<\/a> is characterised by two distinct entities. They are identified by two parameters: geology and altitude.<\/p>\n Firstly, 80% of the production is located on a limestone plateau that drains rainfall, allowing the vines to dig deeper into the earth. This is what gives the wines their \"mineral\" flavour. In addition, the plateau lies at an altitude of 300 metres. The nights are cooler, which means the grapes ripen more slowly. This gives the wine a fresher, finer aroma.<\/p>\n The remaining 20% lie around the ch\u00e2teau. The soil is light and sandy, which adds richness to the wine.<\/p>\n This diversity between the two soils provides a variety that is essential for blending the different cuv\u00e9es on the estate.<\/p>\n In our restaurant \"Garden of Berne<\/a>\"The dishes invite you to discover new flavours through new and natural combinations and pairings. Each dish offers a different and original journey. The two chefs use all their talent to help you enjoy the virtues of each ingredient while preserving their aromas, however subtle they may be.<\/p>\n Discover finely-crafted dishes and platters, such as Mediterranean bass or Collobri\u00e8res chestnuts.<\/p>\n The restaurant has a very varied wine list, representing all the regions of France as well as a few foreign wines. Of course, it includes C\u00f4tes-de-Provence from the Ch\u00e2teau de Berne estate.<\/p>\n The dining room is also a landmark of tranquillity and taste, welcoming you and offering you ever more elaborate and delicious dishes.<\/p>\n
\n- Product quality,
\n- Mastering the cooking process,
\n- The chef's creativity,
\n- Value for money,
\n- Consistent performance,
\n- The decoration and comfort of the room,
\n- Kitchen hygiene,
\n- Quality of service,
\n- Menu consistency,
\n- The complementary nature of the dishes.<\/p>\nProvence: a land of fine cuisine traditions, with which our one-star restaurant is in perfect harmony<\/h2>\n
The flavours of Provence in our one-star restaurant<\/h3>\n
The one-star restaurant at Ch\u00e2teau de Berne: a journey to the land of traditional Proven\u00e7al flavours<\/h2>\n
A luxurious and authentic wine estate serving our one-star restaurant<\/h3>\n
Le Jardin de Berne: the one-star restaurant that sublimates the gastronomy of Provence<\/h3>\n
A renowned chef in our one-star restaurant: Louis Rameau<\/h3>\n