Provencal ingredients for a Provencal cuisine
A culinary treasure, published in 1963, filled with recipes handed down by lovers of fine food, La Cuisine Provençale de la tradition populaire (Provencal cuisine of popular tradition), by the Occitane poet René Jouveau, is the inspiration behind the menus of the two Les Roches Rouges restaurants. This is a cuisine that draws from the rich gastronomic legacy of the region to concoct inventive and inviting dishes. There is no better expert on meat or vegetables than a shepherd or a farmer, no one with more knowledge of game or fish than a hunter or a fisherman, which is why chef José Bailly sources his ingredients locally from market gardeners, cheese makers, olive oil producers and beekeepers, who deliver the best Provencal produce daily to the hotel. Bailly’s food is complemented by rosé wines from Provence, sparkling wines from Italy, white wines from Macedonia, and Catalan reds. The wine list, infused with Mediterranean sunshine and soil, offers only natural wines, made from grapes grown without the use of insecticides, pesticides, fertilizers, weedkillers or other chemicals, and harvested by hand. There is no standardisation. Wines capture the essence of the grape and draw their distinctive flavour from the specific features of their respective regions. Wine makers ensure they work the vines and wines while respecting the character of soil. It’s a labour of love.
A terrace for gourmet pleasures
At La Terrasse, chef José Bailly’s inventive menu offers regional dishes with a twist, with fish, seafood, meat and vegetables imaginatively and carefully prepared, inspired by recipes from René Jouveau’s La Cuisine Provençale de la tradition populaire: pouprihoun e tóuteno (small octopus, squid, seaweed), lou mourre de gat (small purple stuffed artichokes) agnèu (lamb, rosemary and wild garlic) served out on the terrace, in typically Provencal surroundings: ochre limewashed walls, floors tiled in warm pink-hued stone, and a stunning view of the sea.
Open Friday and Saturday for dinner from 7.30 pm to 10 pm.
Dip a celery stick into a bowl of anchoïade, delve into a salade niçoise, or a slice of grilled lamb, treat yourself to a tarte tropézienne… The restaurant La Plage offers typical and seasonal Provencal dishes, all made with local ingredients; simple dishes bursting with flavour to be shared in a family atmosphere.
Open daily for breakfast from 7.30 am to 10.30 am, lunch from 12 pm to 2.30 pm and dinner from
7 pm to 10 pm.
Accents of the south
Rinquinquin, pastis, barley syrup, orange and peach wine … The mixologist Dean Shury has delved into local specialties to create his own range of cocktails for the bars at Les Roches Rouges. And just like for the dishes on the menus, the cocktails are made using ingredients from local producers (distilleries and breweries). Cocktails that blend glamour, sunshine and refreshment to be enjoyed by the side of the pool, in the garden, on the beach or on the terrace…
La Cabane bar open daily from 10 am to 8 pm.
La Terrace bar open daily from 6 pm to 11 pm.
Beach bar open daily from 11 am to 1 am.