O'Rabasse
Restaurant
Richerenches
about
Located at the gateway to the Mediterranean, in Provence;
where the cicadas sing and the Black Truffles are born...
The O'Rabasse Restaurant welcomes you to the heart of the former Templar commandery of Richerenches, in the calm of the old stones and in the shade of the hackberry trees.
Adjacent to the largest truffle market in France, O'Rabasse's kitchen is marbled in black and white as soon as the first truffles emerge from the ground in winter.
The Black truffle, that of Richerenches "Terre de Truffe", perfumes plates and hearts from the first frosts until the arrival of spring.
Then, brighter colors arrive on the plates, the sun warms the scents and other spring and summer delicacies. The vegetable garden invites itself into the kitchen and the flowers too, the picking inspires and the Provençal market gardening delights the taste buds.
Our cuisine; modern, light and local is 100% homemade; bread, sauces, vegetables, desserts, ice creams and sorbets, mignardises...
We will source as many seasonal products as possible, fresh wild fish, locally produced fruits and vegetables, fresh and quality French meats, as well as a selection of mature cheeses, aperitifs, wines and digestifs as local and ethical as possible.
Since 2024, the restaurant has been awarded the 3 Ecotables label. This label recognizes initiatives taken to promote more sustainable dining.
Visit us
info@orabasse.com 5 place de la pompe 84600 Richerenches 0952973493
From April to October: from Thursday evening to Monday evening / From October to March: from Thursday evening to Sunday evening inclusive
12:00 p.m. - 1:00 p.m. / 7:30 p.m. - 9:00 p.m. Restaurant closes at 4:00 p.m. and midnight
Truffle / Menu
From April to October,
we offer a seasonal carte blanche menu
to compose according to your appetite: in 3 to 6 sequences,
a food and wine pairing can complete the experience.
Our menu evolves with the seasons,
from the inspiration of the chef and the producers.
Richerenches black truffles are harvested from December to March, creating delicious and creative truffle dishes, served only in season to preserve the best of them. A menu specially dedicated to the "Black Diamond" features a complete score based on the precious mushroom, with 3 to 7 courses.
From April to October, we offer a seasonal carte blanche menu to be composed according to your appetite:
in 3 to 6 sequences, a food and wine pairing can complete the experience.
Our menu evolves with the seasons, the inspiration of the chef and the producers.
Coming to a restaurant means finding the essential;
enjoy a special moment, where you are taken care of,
to eat and enjoy the table.
Then leave room for discovery and surprise.
The black truffle from Richerenches is harvested from December to March, for delicious and creative truffle dishes,
served in season only to preserve the best.
A menu specially dedicated to the "Black Diamond" plays a complete score around the precious mushroom, 3 to 7 courses.
A specific "truffle and wine" pairing is offered to enhance the experience.
