Traditional Provençal cuisine made from fresh seasonal produce; a rich menu of wines from the vineyards of the Côtes du Rhône. La Table du Palais bestows particular attention on its pastries, evidently home-made by a Chef whose first profession was as a pastry chef. His cuisine is infused to a great extent with certain demands specific to the pastry-making profession.
Demands such as: Creation, originality, accuracy and precision, delicacy, retention of flavours, quality of presentation on the plate, with the added personal knack of Chef Crédric Brémond, trained by highly renowned professionals in Vaucluse, Ph. Parc, MOF Pâtisserie, Ch. Etienne, MCF, Serge Chenet, MOF, Daniel Hebet, MCF, etc. The layout of the dining room and its entrance permits the reception of persons with reduced mobility.