LA TABLE DE PABLO

The food at Pablo’s was incredible. From an audience that loves eating out and has experienced many types of cuisine, this was a unique and memorable flavour palet. We sat on the terrace which is a lovely setting too. There is however a major draw back: this is a one-man-operation. The chef runs both the kitchen and the restaurant. To our surprise this did not hurt the pace at which we received our orders, but the chef/waiter came off rude, stressed and did not put us at ease. From starter to desert, we loved the food but disliked the service.

Es hat alles gepasst.
Gerne wieder

Très bonne adresse, la cuisine est inventive et très précise.
Produits de la région.
Accueil sympathique.

Concept original, plats surprises très soft... Aux petits soins, très agréables. Belle découverte !

Set in a tiny rural hamlet near Villars, this little gem is an unusual and delightful find. Noted by Michelin’s Bib Gourmand, I opted for the four course ‘surprise’ menu for a birthday lunch while staying in the nearby Saint Saturnin-lès-Apt. Thomas Gallardo is an admirable and creative chef who manages to be both your server and sommelier as well as prepare innovative and delectable dishes. It started with an Amuse Bouche of tiny white asparagus served atop a light as air mousse dusted with Piment d’Espelette. Next came a truly outstanding Entrée of smoked trout on a bed of tiny cubes of pear and slices of radish in a creamy sauce, topped by a lace-like black ‘croustillon’ adorned with a spicy pickle garnish. This was followed by a unique soup which combined a ravioli, paper thin strips of zucchini and roasted eggplant, which Thomas topped with a piping hot tiny carafe of a rich boullion at the table. My Plat was ‘de terre’ (the other option being ‘de mer’), and consisted of two melt-in-your-mouth pork cheeks, with cubes of roasted beet, crisp batons of polenta and a savoury, velvety sauce garnished with a sprig of rosemary. Although the restaurant has an impressive wine list, I chose a lovely local Merlot by the glass as accompaniment. Dessert, to which the chef thoughtfully added a tiny white birthday candle, was a composition of a chocolate mousse base, adorned with ‘ribs’ of white, dark and milk chocolate, filled with Yuzu cream and shards of razor-thin chocolate wafers. Finished up with a piping hot café, served with natural sugar cubes.
The chef’s attention to form, colour and detail is also very apparent in the restaurant itself. As it was a beautiful Spring afternoon, dining was on the charming patio surrounded with greenery and birdsong, with interesting wood and iron tables and very comfortable club-type chairs. The food is served on an interesting variety of both porcelain and pottery tableware, a visual showcase for the dishes themselves.
The crisp and modern interior of the restaurant is very stylish as well. While not inexpensive, it’s worth every centime for the combination of delicious food, excellent service and warmly chic surroundings. Perfect for a special occasion!