‘Beautiful restaurant, beautiful food (…) in such a stately hotel. The cuisine does not disappoint, and is the product of a young, brilliant chef. Jérémy Scalia skilfully works with decadent ingredientsand incorporates fresh, natural ingredients. Barbecued sardines with smoked leeks and green jus from wild garlic, sea bream fillet with endives and saffron broth, lamb from the Crau with garlic, onions and anchovies – these are just some of chef’s unpretentious dishes which elevate the menu but not the bill (…).
– GAULT ET MILLAU , 2019 –