Completely revamped, the Michelin-starred restaurant at Roches Rouges sees blue. Its menu in mind. The daily catch of the day feeds iodized juices and marine pulp. Shoreline condiments, flowers and vegetable variations.
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Fusing powerful local flavours and meticulous attention to detail, contemporary Provencal cuisine is taking shape. From sea to land.
Because there is no better connoisseur of meat or vegetables than a shepherd or gardener, and no better specialist in game or fish than a hunter or fisherman, chef José Bailly has sourced local market gardeners, cheesemakers, olive growers and beekeepers who deliver their seafood and garden produce to him every day.
A rosé from Provence, Italian sparkling...