Truffles always
At the entrance to the restaurant that bears his name, Clément Bruno greets his customers with the same passion, like a calm, attentive godfather. All are charmed by his presence, and happy to see him loyal to his post. A colorful character, he has succeeded over the years in keeping traditions alive, despite the fashions that swarm around the world of gastronomy. But perhaps his greatest achievement has been passing on his passion to his two sons Samuel and Benjamin. As if the roles had been assigned in advance, one is in front of the stage and the other behind the stove. A logical family partnership that works wonders.
Edouard Amoiel
Provençal hymn
It’s under a shady canopy of greenery in a lush garden that the king of truffles welcomes fans of the black treasure to enjoy a relaxed meal in the superb outdoor dining room. A feeling of comfort and calm reigns once seated in this timeless setting. A veritable hymn to Provence, this temple to French gastronomy brilliantly combines a fine dose of classicism with a hint of modernity.
Edouard Amoiel
Gourmandise is the order of the day at Les Bruno. During the summer season, young chef Benjamin Bruno revisits the house’s great classics, while also proposing his own creations. The “simple” tartine of farmhouse bread with slices of truffle opens the ball. It’s hard to resist the truffle brouillade, which confirms the gastronomic flight! Freshly-caught langoustine with a sweet velouté of shellfish and zucchini is the young chef’s crowning achievement. A return to tradition with whole truffles, larded with foie gras, all in puff pastry and topped with a mouth-watering Bordelaise sauce. A classic of classics remains to be tasted: the baked potato with truffle cream, simply timeless!
Estate
A generation of sons succeeded Clément Bruno and took up the torch with brio! Fashions change, but the patriarch’s soul remains unchanged, much to our delight.
