4 Nights
World-renowned chefs Anne Sophie Pic, Glenn Viel, Gérald Passédat and Mauro Colagreco share three stars in the Michelin Guide 2023, 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.
This property is annually closed. Reopening on 1/21/25
Restaurant and hotel in town. Take inspiration from the world of fragrance to create sauces with complex depths of flavour; evoke childhood memories by pairing orange blossom with carrots as a finishing touch; create a dessert that resembles a monochrome painting: Anne-Sophie Pic’s cuisine, with its sensitive touch, is proud to be “feminine” in what is still a man's world. She is widely travelled, boasts a wealth of experience and seeks to share the emotions this brings – each and every one of this original and emblematic woman Chef’s dishes is a work of creative art and she wants you to know its history. Similarly, the hotel boasts contemporary yet warm refinement and is set in a delightful Mediterranean garden. ... Learn moreless
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...
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Restaurant and hotel in the country. As a result of the merger of La Cabro d’Or and L’Oustau de Baumanière, Baumanière has become the epitome of Mediterranean art of living in a magical place. Appreciated by personalities from the political and the media world, this domain was founded by Raymond Thuillier, the "historical monument" of French gastronomy according to Gault et Millau. In 1969, Jean-André Charial took over from his grandfather as the head Chef, a position he held with maestria until today. This respected Chef is now no longer in the kitchens but managing the domaine. Baumanière remains a unique place, nestled in the Baux-de-Provence rocky outcrops. It encompasses five buildings surrounded by Mediterranean gardens: the L’Oustau, the historical main house, La Maison de Famille, a Provençal farmhouse, the 18th-century manor, and finally Carita and Flora, two country abodes. There are also two gourmet restaurants, the Oustau de Baumanière—an institution where you can appreciate the refined, subtle, and creative cuisine of the chef—and La Cabro d'Or, a Provencal restaurant. The estate also has a spa, three outdoor pools, and a tennis court. ... Learn moreless
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...
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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...
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Restaurant and hotel on the seafront. To love Marseille means to love the Mediterranean, inseparable from the city, just like Gérald Passedat’s three-star cuisine. First come sea anemones, bonito, sea urchins, crabs and shellfish. Then fish occupies the heart of his cuisine. More than 65 varieties are fished locally over the year, such as tub gurnard, rascasse, red porgy, comber fish, common dentex, in compliance with the guidelines for the protection of maritime resources. The cult dish is “Bouille Abaisse”, light, iodized and zephyr-like, and also the famous Lucie Passedat sea bass. Sea views are everywhere… from the terrace, from the restaurant and from your spacious bedroom, overlooking the distant horizon. ... Learn moreless
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...
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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...
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Restaurant on the seafront. In Menton, on the Côte d'Azur, chef Mauro Colagreco has settled with his family and built the Mirazur. More than a restaurant, it is the perfect embodiment of the Mediterranean: not just a home, but a way of living, and thinking. With nature as his only guide, Chef Colagreco has created a gastronomic enterprise perfectly integrated with its environment, whose fertile inspiration feeds his instinctive approach to cuisine. Convinced of the benefits of short supply chains, he is a passionate advocate for a style of 'circular' gastronomy–by working with produce from Mirazur's own gardens and orchard, he breathes fresh life into his art. His relationship with the elements, the seasons – and the stars – is beautifully depicted in every dish. With his wife, Julia, Chef Colagreco invites you to discover a menu driven by the cycle of nature, showcasing inspired creations constructed with flowers, roots, fruits and leaves, in harmony with the sky, the earth and the entire universe. ... Learn moreless
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...
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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...
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**Offer cannot be combined, valid for an itinerary in at least 2 different Relais & Châteaux establishments, reserved with Relais & Châteaux concierges, discount applicable on certain rates and certain establishments. List available from our concierges.
Total price communicated as an indication, based on a stay of the number of nights recommended on this webpage, taking place in the next 3 months, and based on double occupancy (excluding recommended activities, excluding properties not bookable online).
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur:
Suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
** Offer cannot be combined, valid for an itinerary in at least 2 different Relais & Châteaux establishments, reserved with Relais & Châteaux concierges, discount applicable on certain rates and certain establishments. List available from our concierges.
Call our concierge to tailormade your booking and itinerary*. *Price of a local call
