Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise

As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail delicately crafted by Maëva Serthelon at L’Ambar. Nestled within this picturesque setting, Domaine la Pierre Blanche is not just a 15-room boutique hotel—it is an irresistible gastronomic journey, known for its inventive and locally inspired cuisine that promises to delight your senses. Dive into our story to unravel the magic of your next visit.

©Célia Lecuru

A Class of Its Own

Just three kilometres from the charming village of Eygalières, where ancient stone facades surround vibrant restaurants and cafés, Domaine la Pierre Blanche offers a tranquil setting with a variety of culinary options to delight every palate and suit any occasion. During your stay, the talented young Chef Romain Serradimigni and his culinary team are dedicated to satisfying your cravings, from your first sip of coffee in the morning to the moment you turn off the lights at night. At this Domaine, the rustic charm of the French countryside beautifully blends with sophisticated dining, creating an unparalleled experience for hotel guests and restaurant patrons alike.

©Brunsky Photography

Nestled on 2.5 hectares of pristine Provençal landscape and surrounded by vineyards and olive groves, Domaine la Pierre Blanche offers the perfect escape, whether you are staying on-site or simply visiting for a meal. In a region renowned for its fresh produce, local chefs draw inspiration from the changing seasons for their culinary masterpieces. With abundant regional harvests, daily markets, and direct access to local producers, chefs have everything they need to update their menus frequently. Notably, only a select few culinary teams, including those at Domaine la Pierre Blanche, offer a comprehensive dining experience that extends from breakfast to dessert.

©Brunsky Photography

The Gastronomic Choices

Hotel guests begin their day with a delicious buffet breakfast that includes homemade bread. At lunchtime, the Bistrot by L’Opale invites diners to enjoy a casual menu offering a variety of choices, ranging from meal-sized salads to steak frites, as well as a daily special (plat du jour). Diners can opt for an affordable fixed-price menu or select from the à la carte options.

©Brunsky Photography

In the evening, L’Opale becomes a gastronomic destination. The evening service features a delightful journey through the Chef’s seasonal menu, highlighting the finest regional ingredients. This includes spring asparagus sourced from a farm in the Luberon, pork from the hills near Mont Ventoux, and trout from the nearby L’Isle-sur-la-Sorgue.

©Brunsky Photography

L’Opale’s menu, created by Chef Romain Serradimigni, is updated seasonally. His culinary talent highlights Provençal heritage and experience in Michelin-starred kitchens. The tasting menu, which also includes an à la carte option, provides a sensory journey from the amuse-bouche to the final bite. Each course is crafted to offer both visual artistry and delightful taste sensations.

©Brunsky Photography

Chef Romain Serradimigni’s culinary style emphasizes the use of local, seasonal ingredients and collaboration with nearby producers, celebrating Provence’s rich culinary heritage in every dish at L’Opale.

“At L’Opale, every ingredient has meaning, every flavour is designed to arouse an emotion.” ~ Romain Serradimigni, Chef de Cuisine – L’Opale

The Chef de Cuisine

Romain Serradimigni, the head of the culinary team at L’Opale, joined in March 2022 and assumed the role of Chef de Cuisine upon the hotel’s opening in the spring of 2024. Born in Aix-en-Provence, his surname reflects his Italian heritage. Serradimigni’s journey to becoming a chef was influenced by his family’s agricultural background and his early appreciation for the joy of combining food with social gatherings. He recognized early on that a culinary career was his true calling.

Romain Serradimigni, chef de cuisine, Sébastian Maya, second de cuisine et Laure Desmorieux, cheffe patissiere ©Brunsky Photography

To pursue his dream, Serradimigni attended Lycée Bonneveine in Marseille for formal culinary training. During this time, he worked alongside renowned chefs in prestigious restaurants, honing his cooking techniques, utilizing seasonal ingredients, and skillfully balancing flavours and textures.

Sylvestre Wahid, the Chef at Oustau de Baumanière in Les Baux-de-Provence, served as a mentor during Serradimigni’s training at Lycée. Throughout his career, Serradimigni has gained valuable experience in various kitchens, including Jongieux in Savoie, the two-star Michelin restaurant Les Morainières, the three-star Michelin restaurant Pic in Valence, Le Voilier in Bonifacio, and Hôtel Ermitage in Evian-les-Bains. Each of these experiences helped him build the confidence to return to his roots in Provence and embrace the Mediterranean ingredients he cherishes.

“I have the honour of running the restaurant’s kitchen, and through my dishes, I wish to share a vision: responsible cuisine, rooted in its environment, that respects the rhythm of the seasons and sublimates the work of the chefs.”

This commitment to responsible cuisine is not just a philosophy, but a way of life at Domaine la Pierre Blanche, inspiring respect for the environment and the culinary craft.

Focus on Local

Serradimigni and the culinary team collaborate closely with local producers to ensure the use of only the highest-quality ingredients in the restaurant’s meals. They carefully select agricultural partners who reliably provide premium products. Ingredients such as asparagus, strawberries, red prawns, and octopus are not just components; they embody the essence of the season and are prominently featured in each dish.

©Brunsky Photography

The young Chef, at just 32 years old, adheres to the guiding principle of “sublimating everything nature has to offer while respecting it and following the rhythm of the seasons.”

In the world of beverages, Joffrey Wiart is an experienced sommelier in his early 30s. He is knowledgeable about regional vineyards and has extensive expertise in wines from various regions in France and around the globe. You can trust Wiart to guide your beverage selections, ensuring excellent food and wine pairings from the Domaine la Pierre Blanche cellar.

Relaxed Dining

Whether you prefer to savour your lunch, enjoy the music during Sunday brunch, or sip a cocktail at L’Ambar while sharing tapas, a meal at Domaine la Pierre Blanche provides a delightful culinary escape.

©Brunsky Photography

Guests eat in L’Opale’s elegant and understated dining room during cooler or inclement weather. This dining space accommodates up to 40 guests and features comfortable, chic décor, allowing the food to take center stage. In pleasant weather, L’Opale’s doors open to Provence’s natural beauty, allowing up to 60 diners to enjoy attentive service while dining al fresco.

Domaine la Pierre Blanche, located near Eygalières, provides a tranquil Provençal retreat featuring luxurious accommodations, exquisite dining, and stunning surroundings. Visitors can embark on a unique culinary journey, where each meal celebrates taste and friendship, ensuring an experience that is both intriguing and exciting.

©Curious Provence

Booking Information

Dining reservations are highly recommended.

Domaine La Pierre Blanche (website)
2950 Route d’Orgon
Eygalières, Provence

Le Bistrot by l’Opale
Hours: 12h – 14h
Open Monday to Friday in the low season and 7 days a week in the high season (April – September).
30 euros/person formula includes a main course + mini-dessert + glass of wine + coffee
Daily blackboard lunch specials

Brunch
Hours: 12h – 14h
Sundays
Gourmet buffet: 56 euros per person.

L’Opale Restaurant
Hours: 19h – 22h
Mid-March to the end of October. Tuesday to Saturday
Tasting menu, in 4 sequences, at 85 euros/person

L’Ambar by l’OpaleHours: 18h – 23h
Open Thursday to Monday (weather permitting)

Guest Room Details
Seven (7) spacious guest rooms, eight (8) large suites
Each room has both a private entrance and a terrace.
Includes breakfast.
WIFI is available throughout the property.
Every room has easy access to the 26-metre pool, featuring a spacious terrace and inviting sunbeds.

Image credits: All photos were provided by Domaine La Pierre Blanche and are published with their permission.

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).