EYGALIÈRES I ALPILLES
L’Huître de Camargue grillée,
artichauts en barigoule.
Grilled Camargue oysters,
with stuffed baked artichokes
A
fter spending 10 years as executive chef at the Hôtel
de Crillon, Christopher Hache has come to Pro-
vence, to a welcoming and refined location, where
the spotlight is on local produce.
The gastronomic restaurant and its charming guest rooms
opened in April 2019 after 4 months of renovations in this
19th century building.
Maison Hache is an authentic restaurant. It is decorated
in an unfussy style, so your attention is focused on the food
on your plate. Here’s where Christopher Hache excels, de-
livering a gastronomic meal that is stripped of pretension.
It’s easy to read.
There are 400 different wine labels in the Maison Hache
cellar: quite sufficient to satisfy those customers keen to
discover a local wine, and also those who are wanting to
try a small producer from another region.
Chef Hache’s cooking is often qualified as lisible in French,
or “easy to read”. The chef doesn’t play about or invent
things; he simply takes his food to a higher level.
You can discover this cuisine for yourself, either from an
à la carte option or two different tasting menus (Chef’s
Menu 80€ - Eygalières Tasting Menu, 135€.)
To complete the experience, you can spend the night on the
first floor of Maison Hache in a Provencal setting. There
are 2 bedrooms and two suites available. Breakfast is from
local suppliers, with pastries and bread from the village
bakery, jams from the Maison Hache pastry chef, and sea-
sonal fruit.