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• Gourmet Restaurant

La Petite Maison
Place de l’Etang
84160 Cucuron
Tél. 04 90 68 21 99
www.lapetitemaison
decucuron.com

caught off the Camargue coast at Grau-du-Roi and served with cauliflower mousseline sauce, glazed veal steak served with mixed vegetables and truffle butter, Banon cheese and a salad over which olive oil has been drizzled, banana prepared Suzette-style… Eric Sapet excels in the culinary arts, mastering the basics but always innovating technically, while following the intangible principle of expressing produce and its flavors. This creativity, this freedom, he achieved after learning the ropes at La Cardinale in the Ardèche region, then at the Mas des Herbes Blanches (one Michelin star). In 2005, he initiated his inventive style at the Moulin de Lourmarin, another Michelin-starred establishment, with delectable menus at amazing value.

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By Jean-Dominique Dalloz - Photos José Nicolas - January 9, 2012

In his Cucuron restaurant, Eric Sapet knows how to combine a weakness for good food with good living. The young chef also knows like no other how to make Provence cuisine sing from the table.

He’s in the kitchen. We can hear his loud and jolly voice and we already know that we’re going to enjoy a delicious meal. To stop by the Petite Maison in Cucuron is to sit in complete confidence at the simple but gourmet table of restaurant’s talented chef, Eric Sapet. Opposite a magnificent ornamental lake that everyone around here calls the “pond,” Eric Sapet spoils his guests, in a warm and friendly atmosphere. The décor of the village’s former bar features antique woodwork and paneling, Renaissance tapestries, and original old floor tiles. The immaculate tablecloths and white porcelain crockery herald the feast to follow…

And what a feast it is! Fillet of tuna

Talkative and friendly, Eric is also very attached to the idea of passing on knowledge. For the last five years, he’s been teaching in catering colleges and he also oversees the promotion of French and more specifically of Provençal cuisine during gala dinners for different foreign embassies. Concerned with a cooking style enriched by experience and others’ knowledge, this wine enthusiast constantly solicits winemakers, who quickly become friends, in order to think up the most voluptuous pairings between his dishes and their bottles.

In winter as in summer, the Petite Maison is a highly recommended table, which follows the rhythm of the seasons. Under the direction of its chef, this alive and evolving market-led cuisine is a splendid companion, which we like to enjoy regularly.

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