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 Récif, simple and timeless like at La Plage.
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.
Open from Wednesday to Sunday, from 7:15pm to 9:15pm.
A reservation in our restaurants does not give access to the swimming pools.
A reservation at the hotel does not guarantee a place at the starred restaurant, reservation is mandatory.
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.
Open daily for lunch from 12:15pm to 2.30pm and dinner from 7:15pm to 9.30pm.
Breakfast served at La Plage from 8am to 10:30am (possibility to be served in room). Breakfast to go available on request before 8am.
A reservation in our restaurants does not give access to the swimming pools.
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 8am to 10pm. Snacking from 11am to 10pm.
"La Plage" bar opens daily from 8am to midnight.
‘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.