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Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-starred Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using the freshest of ingredients, some from the Hotel’s gardens. Accompany your dish of choice by a grand cru from the Grand-Hotel’s list of 600 wines from France’s top vineyards.


Dinner (Open through October 2)
Tuesday – Saturday 7:30 pm – 9:30 pm

Signature Dishes

  • Razor clams and cockles “au naturel”

    Fresh seaweed and citrus fruits, fennel bavaroise

  • Grilled white asparagus in thyme jelly

    Parmesan milk and green chili cream

  • Grilled red mullet

    Olive tapenade, trilogy of tomato hearts with basil, fish and tomato reduction

  • Frozen raspberry vacherin

    Coconut iced mousse and coriander cream

  • Criollo chocolate, crispy Piedmont hazelnuts and ice cream

I like to revisit great classics of Provençal cuisine with a modern twist, or play with the products of the Mediterranean Sea to offer guests a culinary experience they can’t get at other restaurants.

Yoric Tièche Executive Chef

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