As the son of a fisherman, I admit to having a preference for fish, which I enjoy pairing with flavors taken from the land. I blend soft, chewy and crunchy textures, I pair the sweet with the tangy, I cook with jubilation, free from fear and pretension.
My food is hearty and authentic, inspired by the Alpilles region awash with different Provencal olive oils for which I've even curated a tasting menu.
Hotel: Monday and Tuesday (from the beginning of January to the beginning of March). Gourmet restaurant: Wednesday and Thursday (from mid-October to mid-April), Wednesday and Thursday (from March 7th to April 23th). “La Cabro d'Or”: Monday and Tuesday (from mid-October to mid-April), Monday and Tuesday (from January 6th to March 31st).
Gourmet restaurant: from January 5th to March 6th.
