La Table de Pablo - Villars

We went to La Table du Pablo for a nice evening dinner. The food was quite special but the music in the restaurant was very annoying and irritating! The chef also was not very sympathetic and the portions were very small. We were quite disappointed! There was not a nice vibe ..We didn’t feel very welcomed!

The resto opens at 1930, so i thought lets be 5 min late to avoid being in front of a closed door. Big mistake! A was 10 min late and was welcomed by the chef stating that i was not very nice turning up late. From there it went downhill. Amuse gueules were tasteless and the raw mackerel was with skin and not chewable. A second dish out of the five was raw. Marinated veal. Alll a bit below the expected quality. Then the best had to come. Enjoying a nice bottle of wine , the chef came to check twice to pressure us in finishing the bottle or take it back home with us in order to serve coffee. Never experienced this before and with all the pompous behaviour before i expected an outstanding service which was far from it. A pity that my French was not up to speed to explain the chef how to treat clients.

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!

Good food served by a somewhat stressed master of all trades. The chef seems to do front and back of house, which is probably a blessing at the moment from a management perspective but which leads to the customers having less time to engage with the chef/staff. The experience would be nicer if he wasn’t so rushed. The food was nice and the portions were not overwhelming. The wine selection was very good. Nice location too and very hygienic.

I spend several months a year in France predominantly in the Luberon. I’m there now in fact. A few years ago we stumbled upon La Table de Pablo. We didn’t know what to expect. The owner is the chef,server,bar tender, he’s a one man show who serves in his childhood home. If you’ve ever cooked a meal for a group you know what preparation and timing it takes. He has 4 to 6 tables at lunch on Sundays which is when we tend to go. We’ve taken many friends and we’re going back this week. His food is refined, beautifully cooked and presented. And although he is Micheline recognized, in our minds he deserves a star, but I don’t think that he’s interested in that. It seems like more and more chefs are opting out of the Micheline rat race. The chef is a unique personality. Oh yeah take your google map. The restaurant is in a wonderful off the beaten path location.