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From Provence to the Mediterranean, the stars of gastronomy
5 stops
5 nights
298 miles
World-renowned chefs Anne Sophie Pic, Glenn Viel, Gérald Passédat, Fabien Ferré and Mauro Colagreco share three stars in the Michelin Guide, a visceral desire to showcase the products and flavors of their region, and the desire to reinvent themselves and renew their menu every season. Traveling from one table to another is perhaps the most subtle way to discover Provence and the French Riviera. Because all their senses are focused on this region they have chosen and which has made them kings and queen.
01
Departure
Recommended duration : 1 night
Valence
Things to do, see, and discover
During your stay
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Scook, Anne-Sophie Pic’s cooking school (Valence)
A unique experience imagined by Anne-Sophie Pic, Scook is a cooking school just a stone's throw from the starred restaurant. Everyone can take one or more lessons to learn the basics of cooking, follow the recipe of a prepared dish or a pastry, or treat themselves to a lesson in oenology with food and wine pairings. Led by a chef from the restaurant team, the lessons are adapted to the students' level, amateurs and experts alike.
02
96 milesCar
Recommended duration : 1 night
Les-Baux-de-Provence
Things to do, see, and discover
During your stay
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Henri de Pazzis’ flours (Saint-Rémy-de-Provence)
A pioneer of organic farming, Henri de Pazzis cultivates the art of wheat. On his 43 hectares of land at Maillane, he has established himself as one of the greatest connoisseurs of varieties of old or local wheats (Meunier d'Apt, la Touselle de Nîmes, la Seissette de Provence wheats). Glenn Viel is an admirer of this “wheat renaissance” actor. In cooking and pastry recipes, the chef uses his fresh flours, ground daily with a granite millstone...
During your stay
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The Aux pigeons des Costières farm (Manduel)
Éric and Didier Baeza had the passionate desire some twenty years ago to set up an artisanal pigeon and squab farm of the Hubbell breed in their village. Energetic and enthusiastic, the two brothers built the sheds and aviaries themselves. Their poultry is remarkably well cared for and are fed only on cereals. Their fine and delicate flesh is particularly appreciated by the chef Glenn Viel, whose pigeon recipe served on a bed of hay has become a must...
03
53 milesCar
Recommended duration : 1 night
Marseille
Things to do, see, and discover
During your stay
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Small local fishermen (Vieux-Port)
Gérald Passédat has long wanted to promote forgotten or neglected fish species (wrasse, black sea bream, etc.). Throughout the year, according to the seasons and currents, the chef cooks some sixty-five different species of fish from the nearby coastal waters. Passédat has thus created his own network of boats working exclusively for Le Petit Nice. And all these fishermen practice sustainable and traditional fishing, respectful of the Mediterranean.
During your stay
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Gérald Passédat’s La Bouille Abaisse (Marseille)
If there was only one you could taste in a lifetime, this would be it! The great chef has reinvented – or enhanced – the traditional Marseille recipe (and even changed its spelling!). With patience and meticulousness, Passédat prepares one after the other his carpaccio of sea-foam shellfish, his broth of wrasse, three pieces of whole cooked fish and finally his rock soup. All of which is served in a cassolette with potatoes and saffron broth. The entire Mediterranean on a plate...
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27 milesCar
Recommended duration : 1 night
Le Castellet
Things to do, see, and discover
During your stay
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A tasting of Bandol’s wines
Between Toulon and Cassis, the renowned Bandol appellation stretches as far as the eye can see. Its vineyards, whose origins date back to the Phocaeans in the seventh century BCE, span some 4,000 acres facing the Mediterranean. Renowned for their power and robustness, the region's wines benefit from exceptional sunshine and a microclimate cooled by sea breezes, and many of its estates, from the most prestigious to more modest winemakers, welcome visitors. To be enjoyed in moderation.
05
123 milesCar
Recommended duration : 1 night
Menton
Things to do, see, and discover
During your stay
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René and Sophie Peglion, cheese producers (Sospel)
It is on the Saint-Vincent farm, facing the Penas mountain, that you have to “go up” to discover René and Sophie Peglion's farm. The couple farms Brown Alpine dairy cows whose milk is used for the production of rouchon, ricotta, brousse and tome cheeses. Typical cheeses of the region found on the Mirazur plateaus...
During your stay
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The Mirazur gardens (Menton)
Only two years after opening his restaurant in Menton, Mauro Colagreco decided to create his own orchards and vegetable gardens. Lemon trees, almond trees, grapefruit trees, medlar trees, almond trees, plum trees, now grow among some 150 plant species, including 30 varieties of tomatoes. Not to mention the henhouses and the beehives. The luckiest among you will be guided around by the head gardener (according to his availability).
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