‘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 –

button_hotel_detourell_444-menu
button_hotel_detourell_444-review

‘On the ground floor of the lovely Hôtel de Tourrel, a delightful restaurant. Jérémy Scalia, a young chef with a convincing CV (stints at regional restaurants Une Table au Sud and L’Alcyone), makes great use of regional produce: a fresh and seductive repertoire, to enjoy in a nice old-fashioned atmosphere with a few Art Deco touches. One MICHELIN Star.’

– MICHELIN GUIDE 2019 –

‘Jérémy Scalia’s cuisine reflects his approach. “I don’t strive to be exotic,” explains the young award-winning chef, “you can be creative without being experimental. As an example, today’s featured dish is lamb from the Crau marinated with anchovy, garlic, onions and spring onions. And roasted sardine, goat cheese ravioli, young sprouts and bear’s garlic foam. “I am very connected with the terroir and I don’t hesitate to combine products from land and sea, because that is what’s found in this region,” he says.’

– LA PROVENCE January 25, 2019 –