Food & Restaurants

Fall Comfort Food at Le Clos du Père Louis

Deep in the heart of the Var, off autoroute A57 (way off), lies the colorful village of Collobrieres.  Known in the summer for its growing Fête Taurine (bull festival), Collobrieres real claim-to-fame is its annual Fête de le Chataigne (chestnut festival) – 29 years and counting.

Soupe au Pistou
Soupe au Pistou, fait “maison”.

While we set out on Saturday to take advantage of one fall favorite, le chataigne, I had a last-minute memory of chestnut-festivals past.  Namely, a very rainy afternoon we spent in front of the cozy fireplace at Le Clos du Père Louis restaurant.

Le Clos du Pere Louis
Le Clos patrons spread out around the fireplace.

Now Le Clos serves up some real Provençal delights – including Soupe au Pistou & Daube de Boeuf, but the fall comfort-food “gold star” has to go to the Daube de Sanglier et Polenta aux Marrons (wild-boar stew with polenta & chestnuts).  Oh yum.

Daube de Sanglier
Daube de Sanglier et Polenta aux Marrons (chestnuts!).

And let’s just put all our cartes sur la table … I ordered both the Soupe au Pistou & the Daube.  Which left just a bit less room for chestnuts, but we did leave, as they say, fat & happy.  Or at least that’s what we said.

If you find yourself near the village of Collobrieres, chestnuts or no chestnuts, have a look to Le Clos du Père Louis.  Serving fine Provençal fall-favorites…& then some.

 

To Learn More: 

Find Le Clos du Pere Louis restaurant here.

Village of Collobrieres site.

David Lebovitz’s Soupe au Pistou recipe here.

Beef Daube Provençal recipe here.

About Tuula

I’m a 40-ish American woman & I’ve been blogging about my travels around belle Provence since moving here in 2010. You can also find my travel writing in International Living magazine, Charming Small Hotels (France), & Living France magazine. Bienvenue!

8 comments on “Fall Comfort Food at Le Clos du Père Louis

  1. I can just imagine! Sounds like a wonderful day with great Provencal food in a warm and comfortable setting. I have never eaten Sanglier Daube, but anything Sanglier is a favorite with my family, so I’ll have to look for it. Thanks for the Recipes too. Can’t wait to get back to Provence!

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    • Thanks Marianne, very glad you liked the post. Really enjoying these fall “comfort foods” myself, hope I can get around to making the Soupe au Pistou or Provençal Daube one of these weekends. Although I’d totally welcome another trip to Le Clos de Père Louis! Hope you get a chance to visit Provence soon 🙂

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  2. Looks awesome Tuula! I had never had chesnuts until I moved to France! And never expected their interesting flavour! Now I can’t wait for winter to get them all roasted on the Champs. One of my best memories for sure.
    XO
    Sam

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    • Too true Sam – nothing like roasted chestnuts when the weather turns chilly… I’ll have to try them one day on the Champs as well. I can see why that would be a great memory… très cozy 🙂 Hope you’re having a great week so far!

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  3. Thanks for your comment Michel. I imagine you are a pretty good cook, so I think you could give Le Clos de Père Louis quite a run for their money if you figure out the polenta recipe 🙂 I’d like to make the daube myself. My all-time favorite French food is Boeuf Bourguignon, so I figure that’s as close as we can get in the South!

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  4. velva-tomatoes on the vine

    Tuula, I have never eaten chestnuts (sigh). I think its because I live in Florida.
    Great post. The food looks divine. The French can produce some wonderful comfort foods….Awesome.

    Velva

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    • Thanks for your kind comment Velva 🙂 Yes, the French sure do a lot of food things well – and just discovering that comfort food happens to be in that mix. And I’m becoming a pretty big fan of fall here too…think it has something to do with those chestnuts 🙂

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  5. Michel et Alice

    Bonjour et on vous remercie pour vos photos et votre présentation Merci encore

    Like

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