Dan B.
Ventabren, France
⭐1 Star
The Experience
From Michelin Guide
This restaurant in the heart of the picturesque hilltop village of Ventabren is certainly one of the most elegant in the region. The interior design is strikingly modern: Scandinavian furnishings, angled mirrors on the ceiling and, of course, the superb panoramic view over the Étang de Berre and the valley of the River Arc. Under the direction of Toulon-born chef Dan Bessoudo, the creativity also extends to the fresh, colourful cuisine, which is full of contrasts and is made with carefully selected local produce.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Dan B., Ventabren:
1. Spectacular Dining Room with Glass Panels and Open Kitchen Reflection
Dan B. is housed in an old stone building featuring a spectacular dining room with three-metre-high glass panels that can be opened in good weather to allow alfresco dining. The stainless-steel ceiling reflects the action of the open kitchen, creating a dynamic and immersive dining atmosphere.
2. Culinary Style Combining Local Provençal Ingredients with Nordic Training
Chef Dan Bessoudo blends local Provençal ingredients such as seasonal game and artisan breads with techniques and influences from his training in Stockholm. This fusion results in unique dishes like a superb blue cheese crème brûlée, showcasing an unconventional mix of regional and Nordic culinary traditions.
3. Exceptional Views Over the Étang de Berre Lagoon and the Valley of l'Arc
The restaurant offers breathtaking panoramic views of the Étang de Berre lagoon and the surrounding Provençal countryside, as well as the Valley of l'Arc. This setting enhances the dining experience, making the location itself a distinctive feature of Dan B..
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Dan B. in Ventabren include:
Zucchini flowers: Featured notably in a tempura dish, these delicate flowers are used to showcase light, fresh flavors and refined technique in frying, highlighting seasonal vegetables.
Roasted zucchinis: Complementing the zucchini flowers, roasted zucchinis bring a deeper, caramelized vegetable flavor, emphasizing the restaurant's focus on fresh, local produce.
Italian sheep cheese: This cheese adds a rich, creamy, and slightly tangy element to dishes, balancing the vegetable components and providing a Mediterranean touch.
Espelette pepper: A mild chili pepper from the Basque region, it is used to add subtle heat and aromatic complexity, enhancing the overall flavor profile of the dishes.
These ingredients reflect Dan B.'s emphasis on seasonal, regional, and vegetable-forward cuisine, often presented with refined French techniques and a Mediterranean influence. The use of zucchini flowers and Espelette pepper in particular marks signature dishes that balance freshness, texture, and nuanced spice. The restaurant also offers innovative vegetarian menus, reinforcing the importance of plant-based ingredients in its culinary identity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (5 courses): €120
- Dinner Menu (7 courses): €180
Signature Dishes
- Blue Lobster: €95
- Foie Gras: €55