Domaine La Pierre Blanche - Le Bistrot by L'Opale

Name: Domaine La Pierre Blanche - Le Bistrot by L'Opale
Address: Domaine La Pierre Blanche2950 route d'Orgon, Eygalières, 13810, FRANCE
Location: Address
Rating: 9.2

Hotel-Restaurant
Bistro restaurant
Mediterranean cuisine
Traditional French cooking
Gluten-free dishes
offers dishes "homemade"
Vegetarian dishes

Domaine La Pierre Blanche, 2950 route d'Orgon, 13810 Eygalières

Domaine La Pierre Blanche - Le Bistrot by L'Opale_Eygalières_terrasse — ©Domaine La Pierre Blanche

Domaine La Pierre Blanche - Le Bistrot by L'Opale_Eygalières_plat bistro — ©Domaine La Pierre Blanche

Domaine La Pierre Blanche - Le Bistrot by L'Opale_Eygalières_dessert — ©Domaine La Pierre Blanche

Domaine La Pierre Blanche - Le Bistrot by L'Opale_Eygalières_chef R. Serradimigni — ©Domaine La Pierre Blanche

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At L’Opale, Provence unfolds in two acts: sunlit bistro at noon, refined gastronomy by night. Creative cuisine, served in an elegant dining room or on a bucolic terrace, celebrates the terroir.

At the Table of L’Opale

At Domaine La Pierre Blanche, just 3 km from Eygalières, L’Opale Restaurant celebrates Provence in two ways:
• At lunchtime, the Bistrot by L’Opale offers salads, burgers, fish, and regional dishes where vegetables, olive oil, and Provençal herbs take center stage.
• In the evening, L’Opale Restaurant unveils its gastronomic version under the direction of chef Romain Serradimigni, who presents refined, inventive cuisine crafted from local and seasonal products.
The elegant dining room welcomes around forty guests, while the bucolic terrace seats about sixty, between sun and shade. For aperitifs or digestifs, outdoor lounges and a cozy salon near the bar invite guests to enjoy a Pierre Blanche Spritz or a Bee Happy.

Romain Serradimigni, Head Chef
“Enhancing nature while respecting its rhythm”: this is the philosophy of this 33-year-old chef. Born in Aix-en-Provence to a family of Italian farmers, he blends family traditions, Provençal terroir, and Mediterranean inspiration.
Trained at the Lycée Bonneveine in Marseille, he began his career alongside Sylvestre Wahid (Oustau de Baumanière), before continuing with Anne-Sophie Pic in Valence and at Les Morainières (2 Michelin stars). After gaining experience in Corsica and Évian-les-Bains, he joined L’Opale in 2022 as sous-chef, before succeeding Patrick Pando in 2024.
Through his menus, Romain highlights “signature products”: Ferreint asparagus, Francard artichokes and beets, tomatoes from Maison Ricaud, lamb from Alazard & Roux, or the herbs and edible flowers of Atelier Comestible. His signature dessert, “L’Enjolive”, boldly marries black olive and cocoa.

Joffrey Wiart, Restaurant Manager & Head Sommelier
At 34 years old, Joffrey Wiart has worked in prestigious houses such as Apicius and Taillevent. Certified in oenology in Beaune under the guidance of Georges Pertuiset, he also traveled across the world’s great vineyards. His dual expertise in dining room service and cuisine allows him to create, alongside the chef, food and wine pairings of remarkable precision.
The wine list at L’Opale features nearly 150 labels: the Alpilles and Provence occupy a special place, alongside great French terroirs (Burgundy, Bordeaux, Rhône) and an international selection (Italy, Spain, Argentina, Chile, New Zealand).

L’Opale embodies a place where culinary creativity, love of the terroir, and refined conviviality come together. More than just a restaurant, L’Opale is a house of taste and emotions, where every meal becomes a meeting with Provence.