Colette

French author Colette fell in love with Saint-Tropez, buying a small house next to the Hotel de Sezz, the restaurant of which is now named in her honour. Chef Philippe Colinet deploys his sure-handed technique to craft stripped-back cuisine that gives pride of place to the vegetables and flavours of Provence: artichoke poivrade with Parmesan and rocket in a bagna cauda sauce; red mullet, aioli, fennel, basil and a fish-bone jus; Var strawberries with basil and meringue. Open in the evening only, the restaurant serves an à la carte menu and two set menus, one of which is vegetarian. The minimalist decor of the bright interior is in keeping with the hotel; large terrace overlooking the swimming pool.

The Chef's Table: an intimate kitchen-facing experience

• La Table du Chef places you close to Chef Philippe Colinet’s kitchen with a glass wall separating you from the action, offering a gourmet tête-à-tête as dishes are prepared.
• The table is designed by Christophe Pillet, and diners can enjoy the exclusive 'expérience citron' during the meal.

Foraged herbs and a garden-to-plate philosophy

• Hotel Sezz Saint-Tropez houses its own herb garden, and Chef Colinet regularly forages edible herbs and flowers for his dishes, adding a personal, seasonal touch.
• Ingredients include sea fennel found along the beach near the Sezz, blackberries, wild fennel and burnet, sourced through foraging and local producers.

A literary-named, Mediterranean-forward concept

• The restaurant is christened Colette, paying homage to Sidonie-Gabrielle Colette, enriching its identity with a literary reference.
• The menu emphasizes plant-forward, Mediterranean-inspired plates made from seasonal produce, reflecting Colinet’s refined yet simple approach.

Signature Ingredients

• Sea fennel: Foraged along the beach near the Sezz, this coastal herb is a hallmark of Philippe Colinet's repertoire, lending sea-bright, herbaceous notes that illuminate seafood and vegetable dishes with a distinctive Mediterranean character.
• Blackberries: Wild foraged berries used as bright, natural accents that reflect the chef's foraging-driven approach and local hedgerow flavors.
• Wild fennel: Aromatic fennel variety employed to season seafood and produce, contributing anise-like freshness and complexity to the plates.
• Burnet: Fresh, cucumber-toned herb that provides lift and brightness in sauces, dressings, and garnishes, echoing the garden-driven, vegetal focus of the cuisine.
• Edible herbs and flowers from the Sezz herb garden: The chef’s practice of sourcing from in-house gardens and foraging yields seasonal herbs and edible blossoms integrated into dishes, underscoring the calendar of flavors and the Mediterranean esthetic.
• Seasonal local produce (tomatoes, peaches, apricots): Central to the menu, these seasonally harvested fruits and vegetables are sourced from local growers and harvesters to celebrate simple, natural flavors and a Mediterranean, terroir-driven profile.