This enormous building conceals the finest cellar of  Côtes-du-Rhône, Hermitage and Châteauneuf-du-Pape wines.

Nowhere else will you find so many old wines, nor recent vintages in such great quantities.

In winter, from December to March, restaurant dishes have truffle written all over them. It is an ingredient which chefs work in everywhere: from salads to cream soups or even as an accompaniment to scallops. The meal may end with some truffled Saint-Marcellin and then a truffled ice cream.

La Beaugravière gives pride of place to this regional product which imbues every dish with its own distinct flavour. After all, we are in the country of the truffle: Vaucluse and Drôme are the largest truffle-producing areas in France…