Chez Jeannette

This highly sought-after restaurant is set amid a Provençal vineyard, a former Knights Templar commandery and a thousand-year-old site where Roman amphorae have been unearthed. The owner also has his collection of contemporary sculptures on display. John Dory, braised sucrine lettuce tartlet, bouillabaisse jus made with olive oil from the estate and, for dessert, a duo of rhubarb and strawberry, showcase a refined take on Mediterranean cuisine that also makes use of vegetables from their kitchen garden. Looking out over the ancient vines, the idyllic terrace is shaded by a lime tree and a holm oak.

A Culinary Focus on Seasonal and Local Ingredients

• Chez Jeannette emphasizes a menu that changes with the seasons, utilizing fresh produce from their own organic garden and local farms in Provence.

Artistic Dining Experience

• The restaurant features a stunning terrace with views of the vineyards and contemporary art installations, including a notable piece by Daniel Buren, enhancing the dining atmosphere.

Innovative Plant-Based Dishes

• Chef Benjamin Le Balch is known for his creative approach to plant-based cuisine, showcasing unique dishes like a zucchini creation that combines various cooking techniques and flavors.

Signature Ingredients

• Organic vegetables from the restaurant's own garden: These seasonal vegetables are freshly harvested and form the foundation of many dishes, showcasing the restaurant's commitment to local and sustainable sourcing.
• Zucchini: Featured in a signature dish where it is prepared in multiple ways—burnt, raw, and cooked—paired with black lemon, basil, olive oil, and bergamot, highlighting the chef's creativity and respect for the ingredient.
• Fresh tomatoes: Used in a delicate starter with field-fresh tomatoes, fig leaves, and creamy peanuts, emphasizing the quality of local produce and the chef's skill in balancing flavors.
• Figs from Solliès: A seasonal highlight in desserts, combined with herb-infused cream and aged balsamic vinegar, showcasing the region's renowned figs and the chef's innovative approach to dessert-making.
• High-quality olive oil: Integral to many dishes, enhancing flavors and reflecting the Mediterranean influence in the cuisine, sourced from local producers to ensure freshness and quality.