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.
Restaurant and hotel in town. Taking inspiration from the world of perfume, and drawing on the aromatic composition of each ingredient, to create sauces of astonishing complexity; awakening childhood memories by marrying orange blossom with carrot to enhance its flavor; or constructing a dessert like a monochrome painting: Anne-Sophie Pic's approach to cuisine is a sensitive and evocative one. Enriched by her travels and personal encounters and conveying emotions she wants to share, this celebrated chef’s dishes are rich storytelling creations. In unison, the hotel is a refined destination, contemporary yet warm, and surrounded by delightful Mediterranean gardens where you can swim surrounded by olive trees and roses.
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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...
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.
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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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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...
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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...
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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...
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.
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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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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...
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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...
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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...
Restaurant and hotel in a park. On the edge of a forest of pine trees overlooking the Mediterranean Sea, the Hôtel du Castellet is one of the region’s most charming properties. Guest rooms are painted in hues of honey, lavender and grape and there are plenty of sun-drenched terraces. For absolute relaxation there is the pool, golf course and spa. When night falls, the gazebos are illuminated, to highlight the beauty of the grounds.
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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...
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.
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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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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...
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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...
Read Moreless
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...
**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).
Reservation Service
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
From Provence to the Mediterranean, the stars of gastronomy
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