Gastronomie PROVENCAL INSPIRATION

 
 
 
« La cuisine provençale de tradition populaire »

Published in 1963, this tribute to Provençal traditional cooking by Occitan poet René Jouveau still lights the way. In between his lyrical lines, a Provence of two personalities takes shape: hand-crafted and contemporary like at La Terrasse, simple and timeless like at La Plage.

La Terrasse
La Terrasse
au Guide Michelin

With the Mediterranean just below, Les Roches Rouges puts on its blue-tinted spectacles when updating its Michelin-starred restaurant. Beginning with the menu. The catch of the day brings succulent seafood and briny juices to the plate. Perfectly accompanied by edible flowers and assorted vegetables from our shores. Precise and precious, Provençal cuisine is forging a new path, from sea to land.

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BOOK BY PHONE: +33 (0)4 89 81 40 60
La Plage
La Plage

Olive and anchovy pissaladière, chilled vegetable ratatouille, braised lamb with roasted aubergine caviar... Provençal’s culinary traditions set the scene on this terrace facing the sea where authentic, timeless dishes are begging to be shared... or not.

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BOOK BY PHONE: +33 (0)4 89 81 40 60
Chef José Bailly

‘At 26 years old, I just knew: cooking/cuisine was my passion!’ 

From Rennes to Saint-Raphaël, our executive chef shares his journey, his style and his dreams. Our profile lifts the lid on José Bailly in and out of the kitchen.

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Two bars
Accents of the south

Rinquinquin, pastis, barley syrup, orange and peach wine … Our barman has delved into local specialties to create his own range of cocktails for the bars at Les Roches Rouges. And just like for the dishes on the menus, the cocktails are made using ingredients from local producers (distilleries and breweries). Cocktails that blend glamour, sunshine and refreshment to be enjoyed by the side of the pool, in the garden, on the beach…

  • "La Cabane" bar opens daily from 9am to 8pm (extended hours during high season).
  • "La Plage" bar opens daily from 8am to 12pm.
Accents of the south
Collabs
Marie Touyon and Jérôme Fillet, nourishing the earth

Treated only with mandarin oil and smoked compost, the seasonal vegetables cultivated by Marie Touyon and Jérôme Fillet are ripened under the Mediterranean sun, deep in the Var countryside. 5000 square metres of zebra tomatoes, beefsteak tomatoes, sweet peppers, cucumbers, radishes, courgettes, broad beans, sorrel, chard, strawberries and raspberries are cultivated with love by these two former gardeners. The couple returned to live at Marie’s family home, where they grow vegetables that are “healthy for both the body and the soil”. The vegetables that they deliver to the hotel are cultivated without using a tractor or motorised tiller, but only a broadfork, a simple hand tool that turns over the topsoil - a means of respecting the land as well as coaxing the best quality produce from it.

Catherine Fleury, a refined taste

Catherine Fleury has nothing to hide … Indeed, she is completely transparent about the conditions in which she farms her livestock in Chateaudouble, in the inland region of the Var. Her animals feed on mountain hay, alfalfa and barley, and she’s more than happy to welcome customers who turn up unannounced to watch the milking of the goats, sheep and cows. With her five employees, this milk is turned into fresh goat’s and sheep’s cheese, cream, cheeses made from the three different milks, soft ash-covered cheeses, and complex hard cheeses that she matures in her cellar and sells to the best restaurants in the region. Chef José Bailly offers a selection of her cheeses and yoghurts on the menus at the restaurants of Les Roches Rouges.

Les Jardins d’Orion, biological vegetables and fruits

These gardens were born in 2015 in Fréjus, halfway between the Riviera and Provence, from the simple desire to produce organic vegetables and fruits, nothing worthing local production. The production is done in compliance with several methods and principles which tend towards self-sufficiency, permaculture, biodynamics, respect for the natural cycles of the seasons, the moon and the planets, phytotherapy and a bunch other principles ...

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