The restaurant - Michelin starred since 2006 - offers genuine, seasonal cuisine. A far cry from static menus, here you will discover a choice that follows the seasons and the market stall. The chef is passionate about his vegetables and uses local producers to source the best Provencal products. You can also discover our menus themed around the best seasonal produce.
The restaurant comprises three delightful rooms: Alsacie de Montpellier, Diane de Calluire and Louise de Castellane. Each has its own atmosphere. Moustiers tiles on the walls and wood paneling, sconces in Jean-Claude Novaro blown glass and a dinner service from the Ateliers du Soleil. The private Lovers room enjoys an intimate ambiance.
By phone: +33 4 84 49 05 24
- Easter Menu on April 5th
- Business Menu at € 38 (Monday to Friday)
- Market Menu at € 48 (Monday to Friday)
- Seasonal Menu at € 70
- Menu of L'Abbaye at € 95
Winter : 12h30 à 14h00 - 19h30 à 21h30
Summer : 12h30 à 14h30 - 19h30 à 22h30
Benoit Witz – a long time disciple - joined Alain Ducasse at the opening of the Louis XV in Monaco in 1987. There he discovered the "essential cuisine" that is the founding philosophy of Alain Ducasse. He faithfully reinterprets it with huge talent at the Hostellerie. The chef combines Provencal products from land and sea in an authentic cuisine in rhyme with the seasons.
Our vegetable garden follows the seasons. Planted out after the "Ice Saints" have passed (mid May), we use natural fertilizer to ensure quality, rich products. Here you will find 25 varieties of tomato, 15 varieties of basil, four varieties of zucchini and four varieties of squash and eggplant. And there are also peppers, strawberries, persimmon, fennel, beet and Swiss chard.