La Maison Gouin / Gustave Restaurant

Change can be for the good, and in this case, the new owners of this family institution (since 1928 have had the good sense to keep everything that makes it unique and then add their own ideas and improvements. The top rate butcher shop on the premises, the well stocked, excellent value wine cellar downstairs, from which you select a bottle to go with your meal, the kitchen and waiting staff, are all,happily, still in place. But the wooden tables now have tablecloths, wine is sold at special take away prices from 3 bottles on (amazing value and the Sunday buffet during the Coustellet market is becoming more extensive. Our dinner there was excellent: scallops cooked perfectly, with a creamy é...

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Maison Gouin was recommend to us by the owners of the property we were staying in. We tried the shop side of the business first and found the staff and choice of produce excellent, if you visit just to buy produce you must go down into the cave, the selection of wine on offer is also excellent. We booked a table for the friday evening, from the point of stepping through the door the service was outstanding, the menu is small but has plenty of choice and would suit most tastes, the waiter spent a long time explaining the menu and answering our questions and he was a great help when choosing wines available from the cave. The restaurant was busy and we did not wait a unreasonable amount of tim...

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When Mr Gouin decided to sell his restaurant and catering we were worried as many of our friends with properties in the region as this place has been an institution for generations and we enjoy to go there at least once a month (for the past 5 years when we bought a mas in Luberon). Food and service have improved while prices remained the same, that is very reasonable. The setting is cosy and it is fun do get down to the cellar and choose your wine.

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What about having a meat restaurant next to a quality butcher and offering the option to select your wine yourself in the cellar? Looks a great idea but ...no meat left and an empty cellar. Service is random. On the way down compare to previous years, probably a management problem.

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simple but good meal, mainly based on very good quality meat dishes, the correct service, the not avaire cook of stories

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