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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.


Closed for the season; reopening April 12, 2024

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 Chilli Cream

  • Grilled red mullet

    Olive Tapenade, Trilogy of Tomato Hearts with Basil, Fish and Tomato Reduction

  • Grapefruit Salad

    Fresh Herb Sorbet

  • Crispy chocolate and hazelnut cake topped with milk foam
    Crispy chocolate and hazelnuts

    Milk Foam, Light Cocoa Soufflé

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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