Restaurants
Le Vallon de Gayet
Mouriès
A three-star hotel and restaurant in the heart of the Alpilles, built around the great open hearth in the middle of the dining room: meat and fish are grilled over wood, before your eyes. Honest southern cooking — pieds paquets, Mouriès-style beef cheek, Alpilles lamb — served in a warm dining room or on the shaded terrace.
A place we love to recommend to our guests during their stay at Mas de l'Herne, in Eygalières.
- Address
- Route de Servanes, 13890 Mouriès
- Hours
- Open all year round
Evenings, Tuesday to Saturday
Lunch on Sundays
The menu
The house is known for its wood-fired grills. Here are the highlights of the menu; prices are given by the restaurant.
Starters
- The Vallon’s wild boar terrine pickled oyster mushrooms, mesclun
- Vallon salad raw artichoke hearts, dried pork liver, boiled egg, mesclun
- Foie gras, red fruit chutney
- Traditional œufs en meurette
- Cream of mushroom soup roasted chestnut pieces
- Burgundy snails 12 pieces
Wood-fired meats
The house speciality
- Rib steak approx. 300 g
- Baron of lamb approx. 280 g — Alpilles lamb
- Duck breast approx. 350 g, Sarlat-style gratin
- Beef fillet skewer approx. 220 g
- Châteaubriand approx. 320 g
- Rib of beef in coarse salt for two — 1.2 kg minimum, 35 minutes
- Rib of beef with marrow for two
Meats and their sauces
- Beef fillet, pepper sauce approx. 220 g
- Beef fillet, morel sauce approx. 220 g
- Beef fillet, gorgonzola sauce approx. 220 g
Specialities
- Mouriès-style beef cheek fresh tagliatelle
- Pieds paquets the Provençal classic
- French chicken supreme porcini sauce, crushed potatoes
- Roast monkfish vegetable mousseline
- Cod loin orange butter, parsnip purée
Pasta & vegetarian
Choice of sides: seasonal vegetables, crushed potatoes, fresh chips or green salad
- Porcini ravioli, archiduc sauce walnut pieces
- Butternut squash and mushroom lasagne
Menu dated November 2025. A set menu and a children’s menu are also served. Meats are French, except the Simmental beef (Germany).