La Voile - La Réserve Ramatuelle

This exclusive luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal score, with fruit and vegetables, fish and seafood (plus some poultry), enhanced with aromatic herbs and olive oil. His culinary scope is phenomenal, ranging as it does from a modern use of citrus fruits to textbook perfect sauces and reductions that add character and depth to each dish. His red mullet poached in seawater (one of the chef’s favourite cooking methods), paired with crushed tomatoes and citrus fruits and escorted by a truly superlative reduction of fish heads, is emblematic of this virtuoso chef. Consummate pastry chef Julien Coulomb (stints at le Cinq and Plénitude with Maxime Frédéric) signs creations stamped with delicate subtlety, such as his strawberry and rhubarb delight.

• Two Michelin stars at a luxury hotel above the Mediterranean.
• Red mullet poached in seawater is a house signature.
• Pastry chef Julien Coulomb shapes the dessert programme.

Signature Ingredients

• Red mullet: poached in seawater.
• Tomatoes and citrus: paired with the red mullet dish.
• Olive oil and aromatic herbs: core Provençal flavours.
• Fish reductions: concentrated sauces that deepen seafood dishes.

• Two-Michelin-star restaurant at La Réserve Ramatuelle, with outdoor dining.
• Chef Éric Canino cooks modern Provençal food built on vegetables, fish and seafood, aromatic herbs and olive oil.
• House signature: red mullet poached in seawater with crushed tomatoes and citrus, finished with a concentrated fish reduction.