Le Riviera, the gourmet restaurant, offers traditional French cuisine with a touch of the Mediterranean. The sun and the azure skies have also served as inspiration for the Italian-style interior decor of the dining room.

WINTER CLOSING

Closed on Saturdays lunch time, and Sundays all day, from October the 18th 2009 until March the 31st 2010.

Closed every day, lunch and dinner from December 24th to 27th inclusive.

To consult our Menu and Carte, click here

As soon as the weather permits, le Riviera, the gourmet restaurant, opens its doors onto a huge tree-shaded, paved terrace: you can dine overlooking the magnificent hotel gardens under a canopy of branches of hundred-year-old chestnut trees.

In winter, the fire blazes in the stone fireplace of Le Riviera restaurant. It warms the air and invites you to sit and relax awhile or to browse amongst the hotel’s display cabinets which contain a selection of typical wares from Provence.

Mathieu Durand, chef at “Le Riviera” restaurant, has the amazing talent of being able to combine produce from his native Gironde (foie gras, duck, wild mushrooms …) with the subtly spicy flavours of Provence.

Mathieu inherited his love of fine cuisine from his grandmother. He began his career in Alain Ducasse’s team, at the Hotel Plaza Athénée in Paris, and then completed his gourmet training at “Le Clos de la Violette” in Aix-en-Provence, before becoming chef de cuisine at the restaurant at the hotel Le Pigonnet.

Mathieu’s talents lie in being able to combine flavours and textures in dishes of unmistakable elegance, finesse and creativity.

Chef Guillaume Sage is originally from a family of pastry chefs from Lyon and, from early childhood, has grown up in an atmosphere imbued with the aromas and flavours of freshly-prepared sweet delicacies.

He has lived in the South for fourteen years now having started his career in Aix-en-Provence, at the famous patisserie “Riederer” working with chef Philippe Segond. Then, in 2004, he became the sole pastry chef at Hotel “Le Pigonnet”.

Drawing on his years of experience, he has created his own culinary style where he pairs delicate sweet flavours with a myriad of natural aromas. The combinations he creates are as much a delight for the eyes as for the palate.