A cuisine that drop you directly in the region with a rich gastronomic history to offer inventive and convivial dishes. The Chef José Bailly has sourced in the region market gardeners, cheese makers, olive growers, beekeepers who deliver their sea and garden products to him every day. A rosé from Provence, Italian bubbles, a white from Macedonia or a Catalan red... Mediterranean terroirs irrigate the wine list composed entirely of natural wines. The grapes are worked without weedkillers, pesticides, fertilizers, insecticides or other synthetic products and harvested by hand. No standardization, the wines are as close as possible to the quality of taste of the grapes and draw their typicity from their respective terroirs. The winemakers strive to work the vines and wines while respecting the nature of the soil through long and meticulous work.
At the Michelin-starred restaurant La Terrasse, chef José Bailly imagined inventive and radical local cuisine, imaginatively working on seafood and garden products in two menus directly inspired by the pages of René Jouveau's “Provençal cuisine of popular tradition” . Pouprihoun e tóuteno (small octopus, squid, sea bass), lou mourre de gat (small purple artichokes, egg, barigoule) or lamb (lamb, rosemary, wild garlic) can be enjoyed on the terrace. Sienna lime walls, pink uncertain floors ... with the sea in sight.
In 2019, the Michelin Guide gives a first star to the restaurant La Terrasse des Roches Rouges.
- Capacity : 30 maximum places48 places on terrace
- Services : Wi-fiRestaurantRestaurant for children
- Equipments : Air conditioningCar parkPrivate parkingBaby chair
- Environments : Feet in the water: sea