The story
La Table de Xavier Mathieu sits quietly on the hills above Gordes in Roussillon, where Chef Xavier Mathieu practices a refined form of Provençal cuisine. He draws his inspiration directly from weekly market visits, adapting traditional recipes to suit modern palates while maintaining a strong connection to the local terroir.
Xavier Mathieu guides every service at the restaurant, treating the dining room as an extension of his personal pantry. He builds his menus around whatever arrives fresh from local producers, shifting the offerings regularly to match seasonal availability. Guests seeking plant focused meals can request dedicated vegan and vegetarian menus, which the kitchen prepares with the same attention to technique and plating. This flexibility allows the establishment to maintain high standards while accommodating diverse dietary preferences without compromising flavor profiles.
The kitchen approaches French cooking as a practice in balance rather than excess. Chefs layer subtle aromatics alongside familiar regional ingredients to revive dishes that often go overlooked. Textures shift deliberately between delicate preparations and more substantial components, creating plates that feel both familiar and newly arranged. The rotating card ensures that returning diners encounter different combinations of vegetables, grains, and proteins throughout the year.
The dining space occupies a ground floor room at Le Phébus hotel, positioned away from the main village thoroughfare. Wooden tables and linen napkins set a relaxed pace for evening service. The venue recently earned four radishes from the We're Smart Green Guide, a recognition that reflects its commitment to sustainable sourcing and waste reduction. Patrons typically settle in for unhurried dinners that blend straightforward hospitality with meticulous culinary execution.
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