The story
La Courtille serves seasonal French cooking at 208 chemin de Cravailleux in Tavel, near Avignon, and appears in the Michelin Guide as a Recommended restaurant for 2026.
Le Fooding, which also lists the restaurant for 2026, singles out Natalia Crozon for dishes built on carefully chosen ingredients. Fish comes from Le Grau-du-Roi, meat from small farms, and vegetables from the Ferme La Reboule. The menu changes every day, and most of the vegetables are picked in the restaurant's own garden in Tavel.
A recent menu offered tartare of line-caught meagre with cherry vinegar, and crispy beef cheek in red wine. Line-caught pollock came in a green curry sauce, and a whole sweetbread was braised with lemon. Desserts ran to rhubarb and strawberry moelleux or a flan with amaretti.
The dining room is an old white stone silkworm farm, with a sculpted wooden door and a big raftered ceiling. In warm weather the terrace sits under a hundred-year-old cedar. Parking is free around the building.
The list follows the thinking of the Pfifferling family of Domaine de l'Anglore. It opens with Tavel, where several of their own cuvées sit beside bottles from other local growers.
Recognition
Details
History
In this old white stone silkworm farm (a sculpted wooden door, a big raftered dining room) in the land of rosé, Natalia Crozon sends out beautiful, delicious dishes made with carefully selected ingredients – fish from Le Grau-du-Roi, small farm-raised meats, vegetables from the Ferme La Reboule…. The night we went, seated on the terrace in the shade of the hundred-year-old cedar: a generous vitello tonnato or a tempting caponata; very tender veal hanger steak or golden meagre steak cooked in butter with small potatoes and butter-glazed vegetables; before an excellent apricot cake. The lunch menu might feature something like beef tongue in an herbed vinaigrette; stuffed cabbage; and a quince-orange compote with whipped cream for dessert. // J-N.M.
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