In this Castle full of History, that of Isidore de Montlaur, Marquis of Pondres, who in 1792, at the age of 13 years old, fled through the countryside and garrigues at down during the devastation of the place.
He came back on his lands to inherit of it, at his father’s death in year 1818.
Talented musician, he used his musical instruments as ornaments for the “Salon de Musique”, to compose his romances.
Jean-Baptiste Couturier writes the harmonical sequel: an actual, precise and generous gastronomy, that stimulates the taste buds and spreads through memory. Welcome to 1818.
In this Castle full of History, that of Isidore de Montlaur, Marquis of Pondres, who in 1792, at the age of 13 years old, fled through the countryside and garrigues at down during the devastation of the place.
He came back on his lands to inherit of it, at his father’s death in year 1818.
Talented musician, he used his musical instruments as ornaments for the “Salon de Musique”, to compose his romances.
Jean-Baptiste Couturier writes the harmonical sequel: an actual, precise and generous gastronomy, that stimulates the taste buds and spreads through memory. Welcome to 1818.
During winter, the muted atmosphere of the “Salon de Musique” welcomes you, the new culinary signature of Château de Pondres will know how to surprise you.
During summer, the actual aromatic garden transform in a terrace for the gastronomic restaurant. One of the most beautiful spaces of the park, offering a mesmerizing view on the Castle, the French gardens, the fishpond and the pool.
During winter, the muted atmosphere of the “Salon de Musique” welcomes you, the new culinary signature of Château de Pondres will know how to surprise you. During summer, the actual aromatic garden transform in a terrace for the gastronomic restaurant. One of the most beautiful spaces of the park, offering a mesmerizing view on the Castle, the French gardens, the fishpond and the pool.
For the last twenty-five years, Jean-Baptiste Couturier trace a demanding path.
Between classical strictness and creative liberty, always guided by the right taste and truth of the product.
Trained in the heart of Drôme and Ardèche, where he finished second best regional apprentice, he let down his knives in houses that matters: Le Belvédère in Corsica, Le Mas de Candille in Mougins, Le Château de Varetz and then French Alps and Mediterranean Palaces where he is given the role of sous-chef in Courchevel at the Pralong, the Coquillade in Luberon, and again the Belvédère.
Even though it’s close to the France’s craftsperson of the year ‘Christophe Pachaco” at hôtel Au Coeur du Village in La Clusaz, that he will live a revelation: an author cuisine that respects the products till the obsession and place the human in the center of the cooking team.
Today, at the 1818, gastronomic restaurant of Château de Pondres, Jean-Baptiste Couturier signs a modern and asserted cuisine. Anchored in the South and open to the Mediterranean Sea.
The classic are reinvented but never betrayed: bouillabaisse unconstructed who keeps the soul of costal rade, pigeon in two times where the distilled cooking exalts the flesh before the skin cracks under the salamander grill, a spherification of olives from Nyons that blurt a childhood memory.
The Provence and Corsica terroir dictate the partition: fishes from Le Grau du Roi auction house unloaded in the morning, poultry from Colognac raised in liberty, homemade foie gras signed Gubernat two steps from the Castle.
Every supplier is chosen for is commitment. Ecology is not just a headline: it is in the plate.
Here, the past nourishes the plate, the present honors it, he listens and draws the future.
For the last twenty-five years, Jean-Baptiste Couturier trace a demanding path.
Between classical strictness and creative liberty, always guided by the right taste and truth of the product.
Trained in the heart of Drôme and Ardèche, where he finished second best regional apprentice, he let down his knives in houses that matters: Le Belvédère in Corsica, Le Mas de Candille in Mougins, Le Château de Varetz and then French Alps and Mediterranean Palaces where he is given the role of sous-chef in Courchevel at the Pralong, the Coquillade in Luberon, and again the Belvédère.
Even though it’s close to the France’s craftsperson of the year ‘Christophe Pachaco” at hôtel Au Coeur du Village in La Clusaz, that he will live a revelation: an author cuisine that respects the products till the obsession and place the human in the center of the cooking team.
Today, at the 1818, gastronomic restaurant of Château de Pondres, Jean-Baptiste Couturier signs a modern and asserted cuisine. Anchored in the South and open to the Mediterranean Sea.
The classic are reinvented but never betrayed: bouillabaisse unconstructed who keeps the soul of costal rade, pigeon in two times where the distilled cooking exalts the flesh before the skin cracks under the salamander grill, a spherification of olives from Nyons that blurt a childhood memory.
The Provence and Corsica terroir dictate the partition: fishes from Le Grau du Roi auction house unloaded in the morning, poultry from Colognac raised in liberty, homemade foie gras signed Gubernat two steps from the Castle.
Every supplier is chosen for is commitment. Ecology is not just a headline: it is in the plate.
Here, the past nourishes the plate, the present honors it, he listens and draws the future.
From wednesday to sunday evening: 7pm – 9:15pm
Saturday and sunday: 12pm- 1:30pm
