Maison Chenet – Entre Vigne et Garrigue: The Starred Legacy of a Passionate Family

A Characterful Mas in the Heart of Authentic Provence

Just ten minutes from Avignon, Maison Chenet – Entre Vigne et Garrigue stands in an exceptional natural setting, surrounded by fragrant garrigue, limestone cliffs, and generous vineyards. This former 17th-century Carthusian farmhouse, nestled near the village of Pujaut, has retained the full authenticity of its origins while now welcoming guests in search of peace and refinement. Bathed in the Gard's sunshine and the scents of Provence, the property offers a typical and captivating panorama.

This family-run mas, passed down by Maryse Chenet, wife of chef Serge, has embodied since 2008 a gastronomic and human adventure carried by two generations. The six guest rooms in a renovated traditional cottage, the Michelin-starred restaurant, and the reception areas all reflect the sincere hospitality that drives this place. Here, everything invites disconnection and the sweetness of life, in a haven where time seems to stand still.

Panoramic Views and Thoughtful Atmosphere

The gastronomic restaurant reveals an elegant and authentic setting, where every detail contributes to a warm and refined ambiance. From the first dining room, flooded with natural light, a breathtaking panoramic view opens onto vineyards, garrigue, and lavender fields — a landscape that perfectly embodies the spirit of the place. The colorful paintings by Serge Chenet contrast with the simplicity of the white tablecloths, while contemporary touches add a structured and original feel to the space. In summer, the terrace extends this visual and sensory immersion, offering a grand spectacle between cliffs and Provençal countryside, in absolute calm.

Serge and Maxime Chenet: Two Generations Devoted to Taste

At the Chenet's, cooking is the result of a patient and passionate transmission. Serge Chenet, Meilleur Ouvrier de France since 1993, has built an exceptional career over more than 25 years across some of the finest Michelin-starred establishments, from Switzerland to Courchevel and Juan-les-Pins. Trained by legends such as Joël Robuchon, Pierre Troisgros, and Alain Ducasse, he left his mark on many renowned addresses, earning two Michelin stars along the way, notably at Le Prieuré Baumanière in Villeneuve-lès-Avignon, where he worked for 19 years. In 2008, at the age of 50, he decided to create his own house, Entre Vigne et Garrigue, alongside his wife Maryse and their son Maxime. Barely eight months after opening, the restaurant was awarded a Michelin star, sealing the beginning of this new family journey.

Maxime Chenet grew up in his father's kitchen and was trained early in the art of excellence. After internships at the greatest establishments — Michel Troisgros in Roanne, Le Jardin des Sens with the Pourcel brothers, Les Airelles in Courchevel, and Le Bateau Ivre in Bourget-du-Lac — he naturally joined his father to open Entre Vigne et Garrigue. Since then, he has established himself as a chef in his own right, blending tradition and modernity, precision and creativity.

Today, Maxime has taken over the restaurant alone, skillfully continuing the family legacy. His cuisine remains faithful to the principles passed down by his father: absolute respect for the product, attention to detail, and a passion for craftsmanship. It is enriched by his own sensitivity, with a free-spirited approach inspired by the market and the seasons. Through him, the Chenet story continues — a tale of heritage, excellence, and momentum toward the future.

Our Starred Dinner Facing the Vines

The cuisine delights with its clean, precise style and deep respect for the product. Each creation highlights the natural flavors of seasonal ingredients, subtly enhanced by perfectly controlled cooking, clear and flavorful jus, and a plating that favors harmony and elegance. For this evening, we chose the six-course Father & Son Inspiration Menu, a format that gives the chef full freedom to express his creativity.

The meal begins gently on the beautiful terrace, facing the golden vineyards at sunset. With a glass of champagne in hand, we enjoy the first bites — full of promise — in a peaceful and refined atmosphere.

Once seated inside the restaurant, the first course immediately immerses us in the chef's vegetal world. As refined as it is spring-like, it's a true ode to freshness. Fresh local peas, crunchy and subtly sweet, are arranged in a delicate bowl and topped with elderflower blossoms, adding a floral and aromatic touch. Two quenelles enrich the dish: one, a smooth and intense pea cream; the other, a pea sorbet that extends the freshness on the palate. A drizzle of wild garlic oil enhances the ensemble beautifully. This vegetal dish finds a remarkable echo in the Muscadet Cru Gorges from Vignobles Günther-Chereau, whose taut minerality, clean palate, and citrus notes delicately support the herbal aromas of the dish. A clear and precise pairing that continues into the next course.

Next comes a delicately spiced Fumades trout, finely marinated, its tender, subtly flavored flesh a testament to great technical mastery. It rests on a velvety sage and marjoram sauce, whose fresh and lingering aromas enhance without overpowering the fish's finesse. A discreet yet fluffy blini adds body, while fish roe injects a bracing iodine note. A vibrant floral and vegetal composition — edible petals, fresh herbs, and thinly fried root vegetables — completes this beautiful and delicious tableau.

Taking us further into marine territory, the next dish celebrates a perfectly cooked lobster, served in a foamy licorice broth — delicate and airy. The aniseed sweetness of the licorice envelops the crustacean's tender flesh while allowing its flavor to shine through. A few slices of leek add a soft vegetal note, while Astina Cress, a fresh and peppery herb, brings contrast and liveliness. The 2023 Viognier “Les Vignes d'à Côté” by Yves Cuilleron makes a superb pairing: its floral aromas, silky texture, and notes of apricot and white flowers harmonize beautifully with the creamy depth of the dish.

The transition to monkfish and apricot is handled with lightness in a dish both bold and sun-kissed. Monkfish goujonettes are paired with the tangy sweetness of Sauveterre apricots in a light cumin emulsion. The spice, delicately dosed, enhances the fruity aromas without overwhelming them. A candied lemon risotto, hidden beneath the foam, adds a lively and textured touch. The plating, adorned with borage, fresh herbs, and crunchy shards, completes the visual and aromatic composition. The Viognier by Yves Cuilleron continues to pair perfectly with this fruity and spiced dish.

The next course pays vibrant tribute to Mediterranean cuisine, with Alpilles lamb served two ways: a juicy, pink-centered roasted chop, and a slow-cooked shoulder roll, marrowbone-style, melting and flavorful. These cuts rest on a silky, smoky eggplant caviar, garnished with chickpeas, confit vegetables, and a robust jus infused with garrigue herbs. The 2018 Vacqueyras – Les Clés de la Magnaneraie from Domaine de Chantegut brings radiant power to the dish. Its supple tannins and notes of dark fruit, spice, and garrigue enhance the dish's depth with great harmony.

Before moving on to sweets, the cheese cart invites us to explore the local terroir. A fine selection of regional specialties, both fresh and aged, offers a wide range of flavors: ash-coated goat cheese, tommes, blues, washed rinds... Each piece is chosen and matured with care, ending the savory part of the meal on a typically French and indulgent note.

Now it's time for dessert, combining visual poetry with delicate flavors. I chose the cherry pavlova. On a crisp meringue base, there's rosemary cream, light cream domes, a rich morello cherry sorbet, and fresh cherry halves, all adorned with edible flowers. The cherry-rosemary pairing works wonderfully, blending freshness, sweetness, and aromatic depth. My husband's dessert was all about contrast: creaminess, crunch, and freshness in a Pabana Delight with exotic yellow fruits on a crispy praline base. Alongside, a frozen parfait made with Besserat de Bellefon champagne added a foamy, refined touch, while a lightly sweetened cocoa sorbet brought structure and depth. A refined, technical, and perfectly balanced finale.

Finally, the mignardises arrive like a gourmet wink, presented as a miniature tableau. Shortbread topped with fruit domes, light creams in verrines sprinkled with crunchy shards, a bed of cocoa nibs... Each bite reflects a meticulous eye for detail and an artistic sensibility that perfectly sums up the spirit of the house.

My Review

Every moment spent at Maison Chenet, from the first aperitif overlooking the vines to the final miniature mignardises, reveals a keen attention to detail, deep respect for the product, and a genuine desire to offer something meaningful. The cuisine, both technical and soulful, rooted in terroir, perfectly echoes the story of this family-run house, where two generations have succeeded each other with coherence and talent. The legacy of Serge Chenet, the creative momentum of his son Maxime, the attentive welcome, and the charm of the place come together in a rare, balanced, and elegant whole. I leave this mas with the feeling of having met a family, a place, a style, and a philosophy of taste, all profoundly lived.

Practical Information

Many thanks to Maison Chenet for the invitation to discover their property. Of course, I remain entirely free in the opinions expressed in this article!