O'Rabasse

The story

O'Rabasse: Modern Cuisine and Black Truffle in Richerenches, Valréas

In the heart of Richerenches

O'Rabasse occupies the former Templar commanderie at the edge of Provence, where the cicadas sing and black truffles grow. The restaurant is tucked beside the largest truffle market in France – a connection that defines its winter identity. The stone walls and micocoulier trees create a calm, welcoming atmosphere, perfect for a long lunch or dinner.

A cuisine of the seasons

The cooking is modern, light, and deeply rooted in the terroir. Everything is made in-house: bread, sauces, vegetables, desserts, ice creams, and sorbets. The team works with seasonal produce, wild fish, locally grown fruits and vegetables, quality French meats, and a selection of aged cheeses. Wines and spirits are chosen for their local and ethical character.

From April to October, the restaurant offers a seasonal carte blanche that guests can compose in three to six sequences, with an optional wine pairing. The menu changes with the seasons, the chef's inspiration, and the growers' offerings. As the restaurant puts it: "Coming to the restaurant is about rediscovering the essential – a particular moment where we take care of you, to nourish and enjoy, then leaving room for discovery and surprise."

The black truffle, winter's star

When winter arrives, the black truffle of Richerenches takes centre stage. From December to March, a dedicated menu celebrates the "diamant noir" in a full tasting of three to seven courses, each highlighting the truffle in creative ways. A specific truffle-and-wine pairing is available to deepen the experience. The truffle perfumes the plates and hearts from the first frost until spring.

Recognition and commitment

O'Rabasse has been listed as Michelin Recommended, a recognition that reflects the consistency and quality of its modern cuisine. In 2024, the restaurant also earned the 3 Ecotables label, a French certification that rewards sustainable practices in the restaurant industry. The team's commitment to sourcing local, ethical, and seasonal ingredients is evident in every dish.

The atmosphere is understated and attentive. Here, the focus is on the essential: good food, good wine, and a genuine sense of place.