Contact

Home Food and Drink Restaurants En route to St Tropez

Archives

L’Oliveraie

 

L’Oliveraie is like a treasure hidden away and reserved for a chosen few. Strolling through the Château’s garden, the air fragrant with Pierre de Ronsard roses, guests are delighted to discover our summer restaurant in the shade of an ancient olive grove.

Chef Jean-Luc Lefrançois invites you to enjoy his summer creations filled with flavours of the sunny Mediterranean. Working with this season’s local produce, L’Oliveraie’s menu now features authentic pizzas from our wood-fired oven, herb-infused grilled fish and meats, teppanyaki plates and zesty salads.

Here at the foot of the Baou des Blancs with tranquil views of hills and gardens, each occasion is a sensual interlude, epitomising the languid afternoon lunches typical of the South of France.

 

You will probably decide to stay in one of the villas overlooking the valley next time that you come to the south of France. Have a look at the Chateau Saint-Martin Villas on the link below.

Eden Roc Restaurant, Grill & Bar

 

One of Elite Traveller’s top 100 

EDEN-ROC RESTAURANT

The Eden-Roc Restaurant hosts the celebrated team of Executive Chef Arnaud Poëtte, Head Chef Olivier Gaiatto and Pastry Chef Lilian Bonnefoi. Together they create cuisine of beguiling simplicity that never fails to astonish the palate.

Our restaurant is renowned since 1973 for the personal and attentive service, with catch of the day filleted by your table and the traditional “voiture du tranche” presented with pleasure.

The restaurant opens in an elegant design with fresh, woody tones subtly complimenting the natural beauty of the surroundings. The deeply comfortable seating is seemingly suspended over the crystalline blue of the Mediterranean.

Overlooking the Lérins Islands, with the hush of waves below, the Eden-Roc Restaurant is the quintessence of elegance on the French Riviera.

 

 

 

Perfect taste on the French Riviera

eden-roc grill & bar

Perched on the tip of Cap d’Antibes, overlooking the sea water pool blasted out of the rocks below, and bathed in sunshine, this is the place to savour the unquestionable style and pleasures of the French Riviera.

The menu created by Chef Christophe Marc is gourmet simplicity: grills, risottos and light salads with fascinating depths of flavour and “Sushi by Koori” prepared with careful precision that authentically recreate tastes of Asia.

 

LE BANC De l’ECAILLER

Our chefs are delighted to introduce a “Banc de l’écailler”, this crustacean bar displays fresh seafood from the depths of the Mediterranean, which tastes all the more delicious by the turquoise sea.

 

 

Restaurant de Bacon

A singular panorama for a memorable meal.

Located on the Cap d’Antibes, Restaurant Le Bacon affords a view from the ramparts of old Antibes all the way to Italy. This gourmet place offers you the opportunity to escape from the ordinary by awakening your senses. The view is splendid, the taste sensations divine. Known as one of the best fish restaurants in France, perfect harmony with flavours to transport you to faraway lands.

Soupe de Poisson “avec rouille”, Foie Gras made by the chef,  Crayfish salad, Delices de Loup aux Truffes,Bouillabaisse avec Langouste, Lobster, Loup sauvage grille……

 

 

Historique du Restaurant de Bacon

 

Du Buffet de Bacon, en 1948 : une toile de tente, deux tréteaux,

la Famille Sordello vendait Pan Bagnat, Bière et Limonade.

Devenu le Restaurant de Bacon en 1950, petite guinguette du Bord de Mer où officié en cuisine Alphonsine Sordello, cuisinière confirmée, qui, pendant 20 ans prépara soupe de poissons, Bouillabaisse, friture, avec l’aide de ses deux fils Etienne et Adrien, dit Didi.

Au fil des années, sous la conduite de ses deux fils et l’aide de Serge Philippin, notre Chef depuis 1978 et jusqu’en 2012, le restaurant devint étoilé au guide Michelin en 1979.

Aujourd’hui Serge Philippin reste Consultant et l’équipe qu’il a mise en place est tout à l’honneur de la confiance donnée.

Naturellement une clientèle plus huppée et amateur de poissons de 1ère qualité fréquentât plus assidûment le Bacon, endroit magnifiquement placé face au vieil Antibes et à la Baie des Anges.

Une renommée internationale et reconnue dans la profession vint couronner les efforts de deux générations de Sordello.

La troisième pointe à l’horizon…..

On the yacht transfer from Nice, 20 kms from Nice airport, 98 kms from St Tropez.

 

Hostellerie de L’Abbaye de La Celle

The restaurant

The restaurant – Michelin starred since 2006 – offers genuine, seasonal cuisine. A far cry from static menus, here you will discover a choice that follows the seasons and the market stall. The chef is passionate about his vegetables and uses local producers to source the best Provencal products. You can also discover our menus themed around the best seasonal produce.

The restaurant comprises three delightful rooms: Alsacie de Montpellier, Diane de Calluire and Louise de Castellane. Each has its own atmosphere. Moustiers tiles on the walls and wood paneling, sconces in Jean-Claude Novaro blown glass and a dinner service from the Ateliers du Soleil. The private Lovers room enjoys an intimate ambiance.

 

A chef, a cuisine

Nicolas Pierantoni was born in Brignoles and grew up in the village of La Celle. When he was a teenager, his dream was to work at L’Hostellerie de l’Abbaye de la Celle. Right after he finished his study, he joined the team that opened the establishment in 1999. Three years later, Alain Ducasse sent him to the Louis XV, his restaurant in Monaco. Nicolas had the opportunity to learn from the Executive Chef Franck Cerutti. He came back to L’Hostellerie de l’Abbaye de la Celle in 2006 as the sous-chef of Benoit Witz. In 2016, Alain Ducasse appointed him as the chef of this inn.

 

Potager

Our vegetable garden follows the seasons. Planted out after the “Ice Saints” have passed (mid May), we use natural fertilizer to ensure quality, rich products. Here you will find 25 varieties of tomato, 15 varieties of basil, four varieties of zucchini and four varieties of squash and eggplant. And there are also peppers, strawberries, persimmon, fennel, beet and Swiss chard.