This is undoubtedly one of the most cheerful and well-known restaurants in Carpentras, run by Serge Ghoukassian, who is as knowledgeable about truffles as he is about wine! The restaurant’s cultured, bon vivant spirit shines through on the plate with undeniable generosity—evident not only in the truffle menu but also à la carte, with dishes like celery ravioli, potatoes, truffle-infused onion confit, Comté cream, truffle shavings, brunoise of celery and truffle, light smoked bacon mousse, pork prepared two ways—including the filet cooked at a low temperature with a crispy walnut and cocoa nib crust— the shank in tarragon cromesquis, smoked green wheat risotto with coffee bean-infused jus, and an astonishing dessert called “Mont Ventoux, Truffle Ascent,” almond biscuit, truffled chestnut cream, smoked mousse, meringue, and truffle shavings. Be sure to explore Serge Ghoukassian’s extensive wine cellar, which is vast and very well curated. Editor’s Note: Adam and Rayane, who worked with Serge both front-of-house and in the kitchen, took over the restaurant in late May 2026. They plan to carry on the spirit of the place; we’ll have more on that soon.
Serge Ghoukassian Sommelier
