Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-distinguished Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using some of the freshest of ingredients, some from our Hotel’s gardens. Accompany your dish of choice with a grand cru from the Grand-Hôtel’s list of 1,200 wines from France’s top vineyards plus a selection of Italian and Spanish wines.

Hours

Temporarily closed

Menu

Dinner

Signature Dishes

  • Red mullet fillet

    Anchovies, Saffron, Fennel Hearts, Mussels

  • Stuffed baby squids

    Caviar

  • Grapefruit Salad

    Fresh Herb Sorbet

  • Bastien’s vegetable and herb patchwork

    Kalamata Olives

  • Blue Lobster

    Basque Black Pudding, Canteloupe, Almond, Nasturtium

  • Green Bean and Zucchini Salad

    Tangy Rhubarb, Zabaglione al Marsala

  • John Dory Fillet

    Candied with Local Cherries, Rice Lacquering with Yuzu Kosho and Verbena

  • Vacherin

    Provence Peaches, Verbena Fontainebleau, Peach and Rose Sorbet

  • Creamy rice pudding

    Orange Notes, Milk Jam, Cinnamon-Flavoured Black Rice Ice Cream

  • Rice Pudding in Crunchy Gavotte

    Milk Jam, Puffed Rice 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
Make your reservation. 33 (0) 4 93 76 53 65 Reserve A Table

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