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My passion for cooking was sparked at the age of 15 when I came across recipes created by great chefs from my region, such as Joël Robuchon. Now that I have settled in the South, I like to offer carefully-prepared contemporary Mediterranean cuisine focused on seafood and organic vegetables from the Camargue, as well as on local producers. The lobster and melon salad with fresh almonds, sea bass with a sauce vierge of Mediterranean vegetables and basil oil, foie gras with a variation on tomates, organic apricots in a deconstructed lavender tart and a clafoutis emulsion are just some of the dishes inspired by the South and the Mediterranean.
Discover the gourmet menu and the exceptional recipes of the Relais & Châteaux Chef. Enjoy a unique gastronomic experience with refined dishes and delicious cuisine in a renowned gourmet restaurant.