The Buëch Valley is home to many gastronomic specialities. Sisteron is world-famous for its virtually fat-free lamb, reared on mountain pastures and of a meltingly tender quality. Charcuterie of all kinds is produced by local artisans as are cheeses made in the time-honoured way, fruit juices, traditional pear eau-de-vie and wild thyme liqueur, as well as lavender that has been distilled as it has been for centuries.

At the Château de Ribiers, guests are offered a table d'hote dinner twice a week, on reservation. Sally specialises in preparing seasonal Provencal dishes using fresh, locally produced ingredients, and this three-course evening meal is served to all guests at one table, either in the salon or, in summer, on the charming roof terrace with panoramic views over the village and the mountains.

Dinner without wine - 23 Euros
Dinner with house wine - 28 Euros

Frédéric has over 20 years’ experience in the wine trade and is always happy to arrange wine tastings or vineyard visits if you express an interest when you book your stay.