at your service since beginning 2000
Vacation rental search
Ten stars not to be missed!
Thème : Gastronomy - Auteur : Daniel (04/08/2019)
Var:
Christophe Bacquié - Le Castellet
The Christophe Bacquié restaurant welcomes you to its table, awarded three stars in the Michelin Guide, and five toques and a 19/20 rating in Gault & Millau. The chef, Christophe Bacquié, selects local produce to offer you daring, inventive cuisine.
https://www.hotelducastellet.net/fr
Alpes-Maritimes :
Flaveur – Nice
Awarded 2* Michelin stars in February 2018 and 4 toques in Gault and Millau the same year. Flaveur offers you a culinary world tour. Local produce and regional specialities are daringly matched with flavours from other continents. A welcoming and creative cuisine that reinvents itself season after season.
http://www.restaurant-flaveur.com/
Ardèche:
Le Vivarais – Vals-les-Bains
A joyous Michelin star!
Under the stewardship of chef Stéphane Polly, Le Vivarais welcomes you to a wonderful, authentic taste of French gourmet cuisine.You will sample delicious, creative cooking based on local produce, with subtle partnering of wine to food – all in the classic charm of our restaurant.
https://www.hotel-helvie.com/fr/restaurants.html
Vaucluse :
Christian Etienne – Avignon
To be a chef is to communicate, not in words, but in flavours. Generosity and sharing typify Guilhem Sevin, the Michelin-starred chef of the Christian Etienne gourmet restaurant, which has been based in Avignon for nearly 40 years.
https://www.christianetienne.fr/
Bouches du- Rhône :
L’Auberge de Saint-Rémy-de-Provence - Saint-Remy de Provence
At L’Auberge de Saint-Rémy-de-Provence, you will find cuisine that packs some power. ‘Punchy’, as the chef likes to say with originality . She is passionate about the produce, whose flavour she loves to transform, and she ventures fearlessly far and wide.
https://www.aubergesaintremy.com/fr/
Le Petit Nice – Marseille
‘Taking over from my father in 1985 wasn’t plain sailing. Continuing a family tradition is particularly difficult for a cook. It means finding your own way while preserving the spirit of the place; it took me a while to realise the riches right in front of me… It was by working on the basics – the riches of the sea, the dryness of inland Provence – and by listening to my instincts that I forged my own culinary identity.’
His sincerity and his search for the essential enabled him to gain 3 stars in 2008.
Le Champ des Lunes – Lauris
Le Champ des Lunes, a gourmet restaurant with one Michelin star, part of the Domaine de Fontenille, offers decidedly contemporary cuisine centred on produce: respect for the seasons, showcasing the Luberon terroir , and quality and traceability are what drive the menu which changes weekly.
https://www.domainedefontenille.com/fr/restaurant/champ-des-lunes
L'Oustau de Baumanière - Les Baux-de-Provence
L'Oustau de Baumanière boasts two Michelin stars and offers food lovers an authentic fine dining experience, perhaps culminating in the tasting of one of the Grands Crus from the estate’s prized cellar..
L’Aupiho - Les Baux-de-Provence
Awarded one Michelin star, the Aupiho restaurant is dedicated to the treasures of the Alpilles, and Provence. The chef, Lieven van Aken, offers a contemporary Provençal cuisine that is local and refined, light and colourful, with an emphasis on regional producers.
https://www.domainedemanville.fr
Gard :
Le Mas de Boudan - Nîmes
This is a place dedicated to haute cuisine, and I wanted it to be modern, light, but above all inviting: I want people to feel welcome, at ease, ready for a dining experience in an ambience where the very stones breathe. Because food is above all about sharing, I want to give pleasure to my guests! The service will be attentive without being intrusive, all in a setting that’s elegant but not oppressive because, as Alain Ducasse says, ‘It doesn’t matter if you get the cutlery mixed up!’. Jérome NUTILE
http://www.jerome-nutile.com/fr/
