Le Sanglier Paresseux

Definitely worth driving up to Caseneuve to have dinner or lunch. Though the roads up can be terrifying so lay off drinking too much booze with your meal. 😁 We had a great 3 course meal, a bottle and enjoyed excellent service. The atmosphere on a cold, rainy March evening was warm, cozy and welcoming. Our food was delicious and impeccably presented. 3 courses, a bottle of wine, an amuse bouche, 2 final treats and 2.5 hours later, we stumbled out into the cold happy and satiated. Recommended!

We had a great food experience across the board, from food to service to atmosphere. We ordered a wide range of dishes across 6 guests and had zero complaints on the quality, originality and presentation of the dishes. To top it of there was an amazing golden view of sunset over the mountains.

We had the most amazing experience at this restaurant to tonight!! We were with French friends but the waiter spoke very good English so don't let that stop you from having dinner at this amazing restaurant when in the Luberon region.

Wow! I am not the biggest fan of fancy french cuisine. Mostly a lot of decoration without the hoped for taste. But this restaurant is really fantastic. Very delicate tastes. Great combinations. Beautiful decorations. Good staff and nice ambience. We were 3 people and ate all complete Menus. The deserts were so good that we ordered an extra round!!

La troisième fois depuis juillet dernièr, le nouveau chef améliore remarquablement vis à vis du passé. Très beau cadre, personnel agréable et efficace, cuisine de classe et plats à s'en souvenir. Edit 18/04/2017: we visited again a few times the past weeks and I can only confirm my previous comments plus the fact that the level of this restaurant, staff and menus are increasing steadily! So far prices have not but if you want to visit: book in time! Edit July 12 2017 Visited again, very creative and exquisite menu, excellent staff and unsurpassable setting with unbelievable views and sunset. The chef is a sociable and entertaining host, you will feel at ease in an unforgettable environment Edit November 2018 Visited time and again, and this chef keeps improving. Absolutely top recommendation! Every season has its charms in this unique setting, and a most lovely Pascal keeps bringing new, renovating and top-quality menus. This must be the most underrated star-quality restaurant in the wide surroundings. Edit March 2019 Le chef Pascal Marcq surpasse toutes les anticipations. Que ce restaurant n'ait pas encore eu une étoile continue de nous surprendre. Vous serez surpris de tous côtés venant diner dans ce restaurant absolument superbe! Edit July 2020 Nouveaux propiétaires, même cuistot. Service médiocre, coupe de champagne 12cl à €15, verre de vin €9, menu du Marché €35 (en semaine, le déjeuner), cuisine standard.

Ate here when staying nearby. An amazing experience from start to finish. Incredible flavours, simply but exquisitely presented, and fantastic service. Would highly recommend to anyone.

Hidden gem in the hills. Absolutely gorgeous view on the terrace with delicious food. Deserves a star from Michelin.

Absolutely lovely - warm and friendly service, incredible food and local wine - fantastic!!

Fantastic fine dining in a magnificent setting . The chef is courageous and inventive. The food is to die for. The value for money is great. What else do you need to make a detour? It'll be worth it!

This was, by far, our BEST meal in France. What a treat to spend our final night at Le Sanglier Paresseux. The drive from our B&B near St. Saturnin was beautiful. The food was absolutely incredible, unique, and wonderfully presented. I had the tomato gazpacho with pepper ice cream (yes, that's right-- pepper ice cream!), BBQ pork (not American BBQ), and a dessert with bananas, chocolate, and coconut. Delicious! Make a reservation and go if you get the chance. It's worth it.

The chef is hitting his stride at this pleasant (and nearby) restaurant. Last night we were feted with a lovely Valentine dinner. Scallops in a tasty cream sauce, truffled, tender veal, and a rather sumptuous and surprisingly liquidy, yummy, non-floured tranche of what appeared to be cake. And most tables were taken. Not bad for mid-February!