Discover tricks, recipes and little secrets of a star chef... Jean-Jacques Prévôt offers workshops that are available all year round at the sandstone of the seasons in his restaurant in Cavaillon.
The chef is proud and happy to share with you his know-how. Indeed, his restaurant in Cavaillon has been awarded a Michelin star.
Thanks to his talent and inventiveness, Jean-Jacques Prévôt prepares with you comprehensive menus of great chef. Fighted cod with truffle and celery or roasted duckling and stuffed with a black truffle brunoise in February; Fillet of bream smoked with pine with an artisanal smokehouse and wolf moss with asparagus, steamed in March... the famous lobster casserole melon, the specialty of the house or elaboration of rock fish soup and rust in summer; Veal scalope in morel slipper or Le Hare à la Royale style Jean-Jacques Prévôt in autumn; Potimarron stuffed with a stew of candied veal with onions bells and spices or Pot-au feu de duck liver in a chestnut broth in winter and for Christmas: Oyster lutée, langoustine and shells or Comme une une loche de noël: foie gras with beet and sand carrot... Examples of dishes elaborated during the workshop to melt with pleasure!
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