La Table du Castellet

Following a highly promising solo debut, chef Fabien Ferré, former second to the restaurant’s founder, Christophe Bacquié, is now in the cockpit of this well-known luxury resort. A smart contemporary interior provides the backdrop for outstanding seasonal produce from carefully sourced top-drawer suppliers: fish from small boats, locally reared lamb… His cuisine of Mediterranean and Provençal inspiration is flanked by full-bodied, complex sauces, such as a velvety concoction of sea urchin eggs and strawberry vinegar that enhances langoustine and rhubarb – unforgettable! Pastry virtuoso Loïc Colliau crafts a fresh, light score from resolutely seasonal ingredients, illustrated by grapefruit with meadowsweet and Brousse du Rove goat’s cheese. Fine cheese cellar, knockout wine list and heavenly terrace for an aperitif and coffee.