LE PRIEURÉ

LE PRIEURÉ
PRESS KIT 2013
Le Prieuré
Hôtel Restaurant
7 Place du Chapitre
30400 Villeneuve-lès-Avignon
Tél. : +33 (0)4 90 15 90 15 - Fax : +33 (0) 4 90 25 45 39
[email protected] - www.leprieure.com
The story of Le Prieuré
tiles, the warm colours of the walls offset by
the lighter furnishings, the photo of an
unmade bed, a gift from their friend Peter
Lindbergh, or a collection of old faïence
pitchers, found in the convent’s cellars.
To transmit the essence of his signature
brand, Les Maisons de Baumanière, to the
revitalized Prieuré, Jean-André Charial
brought together a talented team he knows
well. In the kitchen, he has welcomed back
Fabien Fage, the 31-year-old chef from Arles
who worked as a Second Chef at La Cabro
d’Or. Alexandre Favier, the manager of Le
Prieuré, used to be headwaiter at L’Oustau
de Baumanière.
Villeneuve-lès-Avignon has no lack of
historic monuments. In fact, it collects them,
from the papal Charterhouse and the Tower
of Philippe le Bel to the Collégiale church,
the Abbey of Saint André and the Cardinals’
Palaces. But with its perfumed priest’s
garden and wisteria-draped trellises in the
heart of the medieval town, this Relais &
Châteaux convent, which first took shape in
the 14th C, has a rare and potent charm.
And then there is Alexandre Favier, the new
manager of Le Prieuré. This former
headwaiter from L’Oustau de Baumanière
has already been with Jean-André Charial for
15 years. Having also fallen in love with the
old convent, its garden and the town that
surrounds them, he was inspired by the
commitment and loyalty of the staff who
have worked there for years and are looking
forward to turning this new page in the
Prieuré’s long history.
When Jean-André and Geneviève Charial
discovered le Prieuré, they both saw what
was and what would be. Only Geneviève
could transform it into a Maison de Baumanière.
Just as she had done in Les Baux de
Provence, with L’Oustau and La Cabro d’Or,
she listened to the story le Prieuré had to tell,
gently moving it into the present without
forcing it to break with the past. Here and
there, contemporary touches, like strokes of
light, underscore the history of the venerable
walls.
There are fewer rooms but more space,
unblemished white for the restaurant, and a
few metres further, the terrace, sheltered
from the Mistral wind. Geneviève Charial
often based her designs and various
elements of the decor on just a simple detail:
the interplay of alternating black and white
2
37 rooms and suites
With its perfumed priest’s garden and wisteria-draped trellises, in the heart of the medieval town,
Le Prieuré in Villeneuve-lès-Avignon has a rare charm. Jean-André and Geneviève Charial
undertook the complete renovation of this 14th C convent, which has been a hotel since 1943,
and reopened its doors in the spring of 2007.
All suites include a separate sitting room and a private terrace. Le Prieuré has 4 suites and 9 junior
suites, each equipped with flat-screen T.V., Wi-Fi Internet access, air conditioning, a minibar and
a personal safe.
Each room in Le Prieuré is a tasteful blend of antique and contemporary styles, always keeping
total comfort in mind. The 37 rooms are equipped with flat-screen T.V., Wi-Fi Internet access,
air conditioning, a minibar and a personal safe.
3
Gastronomy
Fabien Fage wanted his menu not just to reflect the Mediterranean but also to evoke the Gard
department, where Le Prieuré stands. Villeneuve-lès-Avignon, although only 3 km from Avignon,
is already a trip into another region of France. So the Prieuré chef renews his menu four times a
week, filling his shopping basket with such fresh produce from his side of the Rhone as gariguette
strawberries from Beaucaire and pigeons from Nîmes.
4
A la carte
Blanc de Cabillaud mariné à la truffe d’été et sa mousseline légère,
Petit toast à la croque en sel
Feuilleté croustillant de pieds de Cochon,
Champignons des bois et pignon de pin, vinaigrette au vieux Barolo
Panzotti de Foie Gras de Canard des Landes,
Emulsion légère au bouillon de poule
~
Filet de Saint Pierre rôti au beurre demi -sel,
Poireaux snackés au lard noir de Bigorre, vinaigrette à la truffe d’été
Rouget de roche et Langoustine de Bretagne cuisinés au jus de soupe,
Fenouil anisé et petits croûtons de rouille
Blanc de Loup en fine croûte de polenta,
Côtes de romaine et cèpes pannés aux herbes fraîchement concassées
Coquilles Saint Jacques poêlées dorées,
Encornet snacké et écume de pommes de terre, crème de barde au caviar d’Aquitaine
~
Selle d’Agneau roulée sur sa peau croustillante,
Chutney de fruits secs au parfum Méditerranéen, artichaut et tomates confites, vrai jus
Filet de Veau servi rosé à la fleur de sel et ciboulette,
Cocos et girolles aux abricots mi-confits, jus réduit
Fricassée de Poulette de Bresse aux écrevisses,
Gratinée de butternut au mascarpone, jus légèrement crémé
Le traditionnel Lièvre à la Royale,
Pressée de pomme de terre à la truffe et champignons de saison
~
Notre chariot de fromages affinés
~
Figue rôtie et son biscuit acidulé aux agrumes,
Sorbet tagette et pamplemousse, croustillant pur beurre
Potimarron confit au sucre cuit,
Moelleux châtaigne, café croquant et glacé
Poire de Pays pochée au Merlot,
Marmelade de griottine, glace au poivre à queue
5
Practical Information
Le Prieuré
Hôtel Restaurant
7 Place du Chapitre
30400 Villeneuve-lès-Avignon
Tél. : +33 (0)4 90 15 90 15
Fax : +33 (0) 4 90 25 45 39
[email protected]
www.leprieure.com
Airport: Avignon Airport: 13 km, Marseille
Provence International Airport: 85 km,
Nîmes Garons: 50 km
Train: Avignon High-speed TGV station: 4
km
By car: From the north, Autoroute A7, exit
Avignon nord (north) towards Nîmes, cross
the Rhone River, then take direction
Villeneuve-lès-Avignon.
From the south, Autoroute A7, exit Avignon
sud (south) towards Nîmes, cross the Rhone
River, then take direction Villeneuve-lèsAvignon.
GPS Coordinates: N 43° 57’ 46’’ E 004° 47’
41’’
R AT E S 2 0 1 3
Classic room: from € 200 to € 400
Half-board from € 310 to € 510 per day, for two persons (excluding drinks)
Deluxe: from € 270 to € 540
Half-board from € 380 to € 650 per day, for two persons (excluding drinks)
Junior suites: from € 350 to € 700
Half-board from € 460 to € 810 per day, for two persons (excluding drinks)
Suites: from € 450 to € 900
Half-board from € 560 to € 1010 per day, for two persons (excluding drinks)
Breakfast: € 25 per person, Extra bed: € 30 per night, Pet: € 10 per day
Visitor’s tax: € 1,20 per person, per day. Prices include taxes and service
Restaurant
Lunch Menu: € 42, € 52 including drinks, French bank holiday excluded
Sunday Menu: € 82 Spontaneity Menu: € 76 ; Discovery Menu € 99 ; Tasting Menu: € 115
6
Les Maisons de Baumanière
After having opened L’Oustau de Baumanière in 1945, Raymond Thuilier, Jean-André Charial’s
grandfather, took the first step in its expansion by opening a second, “simpler” restaurant. Today,
La Cabro d’Or is a 25-room Relais & Châteaux hotel, with a Michelin-starred restaurant.
In 2005, Jean-André took over La Place, a bistro in Maussane-les-Alpilles, a neighbouring village
to Les Baux. There was not even any need to publicize the relationship between the bistro and
Baumanière: word of mouth travelled fast. Within a few weeks, French and foreign clients knew
the new address. It is only natural for Baumanière to expand on home soil, since its history is
closely linked to the resurrection of the village of Les Baux de Provence.
The voyage has not stopped there. Jean-André and Geneviève Charial visited Le Prieuré in
Villeneuve-lès-Avignon and fell under the charm of its priest’s garden and wisteria-draped
trellises, in the heart of the medieval town. They undertook the complete renovation of this 14th
C convent, which has been a hotel since 1943, and reopened its doors in the spring of 2007.
Just a few months later, the Spa Baumanière saw the light of day. A large, airy space, with bright,
luminous treatment rooms opening onto a patio, the Spa Baumanière was conceived for sensual
pleasure.
Last but not least, Le Strato, a 5-star luxury hotel at the foot of the ski slopes in Courchevel,
opened its doors for the 2009-2010 winter season, with the team of l’Oustau de Baumanière in
charge of the restaurant.
7
Oustau de Baumanière
Relais & Châteaux
Hôtel***** Restaurant** & Spa
13520 Les Baux-de-Provence
Tél. : +33 (0)4 90 54 33 07
Fax : +33 (0)4 90 54 40 46
[email protected]
www.oustaudebaumaniere.com
Oustau de Baumanière, les Baux-de-Provence
La Cabro d’Or
Relais & Châteaux
Hôtel***** Restaurant* & Spa
13520 Les Baux de Provence
Tél. : +33 (0)4 90 54 33 21
Fax : +33 (0) 4 90 54 45 98
[email protected]
www.lacabrodor.com
La Cabro d’Or, les Baux-de-Provence
La Place
Restaurant – Bistrot
65, avenue de la Vallée des Baux
13520 Maussane-les-Alpilles
Tél : +33 (0)4 90 54 23 31
[email protected]
La Place, Maussane-les-Alpilles
Le Strato
Hôtel***** Restaurant** & Spa
Route de Bellecôte
73120 Courchevel 1850
Tél : +33 (0)4 79 41 51 60
Fax : +33 (0)4 79 41 51 70
[email protected], www.hotelstrato.com
Le Strato, Courchevel 1850
More information on www.leprieure.com
8