Located in Château-Arnoux Saint-Auban, a village bordering the Durance river in the Alpes de Haute Provence, La Bonne Étape is a temple of fine dining. This gastronomic restaurant is a master of the art of haute cuisine in all simplicity. Michelin-starred Chef Jany Gleize is committed to offering culinary delights and cookery classes instilled with pleasure all round…
A legacy of passion
A former coaching in in Haute-Provence
At the origin of La Bonne Étape lies an encounter between Arlette Rey and Pierre Gleize. The fruit of their love story: the current Chef Jany and their dream establishment! A Provencal paradise awaits guests at this former 18th-century coaching inn situated 15 km from Sisteron on the Napoleon Road, formerly owned by the Rey family. The Michelin-starred restaurant La Bonne Étape and bistro Au Goût du Jour welcome foodies in a serene and inviting atmosphere, somewhat like a family home where people come to recharge their batteries… Book one of the four-star hotel’s 18 rooms set facing the hills, decorated in refined, old-fashioned style with a top-of-the-range twist. Our fave: the grounds brimming with South of France colours, fragrances, vegetables and herbs…
Emotion in the plate
Simple and sincere cuisine
Firmly anchored in the soil of Provence, Jany Gleize‘s cuisine gets straight to the point. He shares his unconditional love for his land with his daughter Jane, by his side in the kitchen. Always attentive to others, he preaches his passion with kindness and enthusiasm. His top tip: “open a recipe book but make the recipes your own. If you follow them to the letter, you’re heading for disaster! What counts the most is the spirit, not the recipe per se.” At La Bonne Étape and the Au Goût du Jour bistro, every dish is an ode to the good life and togetherness. As the chef reminds us, “A home that smells good is a home that exudes happiness.”
Get inspired in a unique natural setting
The “Jean Rey” vegetable garden named after the chef’s grandfather – a farmer – is a clever mix of English and French-style gardens. Jany Gleize reiterates, “All our produce was grown organically from the start, without us really being aware of it.” The permaculture garden offers guests a place where time stands still, perfect for a stroll, reading a book under the peach tree or simply chilling… It is the inspiration behind Jany Gleize’s cuisine, concocted with 90% local produce, although he does dabble in recipes and produce from further afield!
The Chef’s recipe: Young Partridge Salad with Lavender, for 6 guests
Prepare the partridge
– 3 fine young partridges, plucked, dressed and trussed
– 1 heaped teaspoon butter
- Pre-heat the oven to 240°C.
- Lightly grease and salt the partridges. Heat the butter and sear the partridges in a casserole dish over a high heat.
- Place the casserole dish in the oven and cook for 2 to 3 minutes, turning o
- Leave to rest in the dish vertically for 10 minutes, rump upwards.
Prepare the stock and apples
– 1 litre chicken stock
– 1 teaspoon fine lavender seeds (from herbalists or certain pharmacies)
– 1 teaspoon dried hibiscus flowers
– 6 small, sweet apples (not acidic varieties)
– 1 lemon
– Salt & pepper
- Bring the chicken stock to the boil. Season with salt and pepper.
- Add the hibiscus and lavender. Switch off the heat, cover and leave to infuse for 10 minutes.
- Peel the apples, sprinkling with lemon juice as you go.
- Strain the stock. Discard the contents of the strainer.
- Bring the stock back to the boil, add the apples, cover and cook for 5 minutes.
Prepare the carcasses and radishes
– 2 long black radishes
– 1 tablespoon walnut oil
– 1 tablespoon red wine vinegar or sherry vinegar
– 5 tablespoons olive oil
- Remove the partridge legs and set aside for later.
- Remove the fillets and set aside on a plate drizzled with olive oil.
- Brown the carcasses in a casserole dish to eliminate the fat.
- Deglaze with 25 cl apple stock and cook for 5 minutes.
- Strain into a small saucepan.
- Press the carcasses to retrieve the juices. Season with salt and pepper.
- Add 2 tablespoons olive oil, 1 tablespoon walnut oil and 1 tablespoon sherry vinegar to the juices.
- Cut the radish into thin, transparent slices.
“Add a drop of wine vinegar just before serving and your dish will burst with flavour! You can also use all kinds of seasonal fruit: figs, pears, quinces and apples marry deliciously with partridge. To ensure the recipe is a success, don’t let the lavender infuse too long in the partridge juices – it can easily become overpowering. A subtle note is a wonderful accompaniment to partridge, but if it tastes as though you’ve swallowed a bar of soap, you overdid it! The secret is proper dosing and timing.”
- Place the partridge fillets, black radish and apple on a plate.
- Add two tablespoons of beetroot juice to the sauce and serve in a gravy boat.
- Drizzle the apple and partridge with the sauce before serving.
Discover the secrets of a Michelin-starred chef
Treat yourself to a cookery class
Cookery classes at La Bonne Étape are a lesson in togetherness. It’s not only Jany Gleize’s cuisine that exudes generosity – he is actually like that in real life! “Being present in the moment and attentive to my budding chefs makes every class unique. We work hand in hand and I’m there to give them my tips and tricks, but they’re the ones who set the mood, the theme and the produce they want to honour. What people love is the spontaneity and open-mindedness that allows us to go where we want, without barriers. The classes are always very friendly and I love handing down my little cooking secrets.”