Fresh produce, processed in our kitchens by a team of cooks led by 3 chefs. Firmly grounded in Provence, we pay tribute to our local culinary heritage: a lot of fresh, seasonal vegetables prepared on site, fish soups and bouillabaisse, small squid in the Saint-Rémy style, beef-cheek casserole, thick bull steaks, aioli, Provençal fish soup and seafood platters, Provençal-style snails and “pieds paquets” (lamb tripe and trotters, a specialty of Marseille), all while drawing our inspiration from the great classics of French gastronomy: natural foie gras terrine, pressed beef brisket and eggs parfait with lentils and oyster mushrooms.
The Mediterranean diet
Our cuisine is the essence of the Mediterranean diet.
Mediterranean people traditionally consume a lot of locally produced vegetables and fruit, according to the season. They consume whole grains, mainly wheat but also rice, and eat a lot of legumes (e.g. chickpeas) and oil seed (olives, walnuts, almonds, etc.). They eat eggs, fish and meat (more often white) in moderate quantities and also eat moderate amounts of dairy products, usually fermented (cheese and yoghurts), then again ewe and goat milk rather than cow milk.
They cook with olive oil and use abundant amounts of herbs and spices.
They drink wine in moderation with their meals.
For Mediterranean people a meal is a social event, a daily moment of pleasure with friends or family, a time for happiness, sharing and conviviality. They seldom eat alone if they can help it
A locavore restaurant: local, fresh and seasonal products
With an ecological and economic brief, the locavore movement advocates the consumption of food that is produced no farther afield than a radius of 200 kms from one’s residence. Locavores try to reduce the distances, costs and ecological impact of transporting food products. It’s a movement that harmonizes people and their regions, a kind of return to basics.
This consumer mode aims to maintain the diversity of terroir, cultures and ecosystems. If you say local, then you also mean seasonal, benefitting people by taking advantage of fresh, more delicious products than when they are harvested and sent from thousands of miles away or farmed without natural sunlight.
Locavorism thus enables local small producers, farmer cooperatives, AMAPs (Associations for Maintaining Rural Farming), shopkeepers and craftsmen to survive and resist competition.
Being a locavore is a lifestyle that mustn't be etched in stone as a unique, inalterable way of consuming. It is a concept that is worthy of our interest and should be applied at each level according to a person’s possibilities and resources without going overboard! Sustainable consumption should not be forced, just as eating must remain a pleasure.