THE RESTAURANT : DEMANDING EXCELLENCE
For a luxury hotel, a gastronomic menu is a must. The talented Frédéric de Bourlout took over the reins in the kitchen in 2012. Every day from the kitchen garden he selects vegetables and herbs which give his food all its character.
He originally hails from Brittany, and fish and seafood are his inspiration, and with these he has married the most refined flavours of Provence.
This young chef and his team, David and Frédéric, surprises the taste bud in every bites.
Against a backdrop featuring the simplicity and quality of the ingredients, the pared-down presentation conceals a whole wealth of flavours and an infinite subtlety in the matching of produce.
From Monday to Saturday noon, exepte holidays, for our individual clientele exclusively,
only the Menu of the Day is proposed, with a meat and fish alternative avec une alternative.
Our vine menue is exclusively ORGANIC
Frédéric de Bourlout
Cookery courses for you to discover the tastes of the region in a whole new way.
The region’s best chefs take over the reins of this ‘interactive’ menu, one after the other.
Its main themes can be designed in advance around fine regional products,
or they can take their inspiration from the seasons.