This luxurious villa-like hotel boasts spectacular sea views from both the rooms and also from, Gérald Passédat’s three Michelin starred restaurant. Open since 1919, he joined the kitchen in 1985. The cuisine reflects his traditional southern heritage with the influence of Provence expressed with the different local herbs and vegetables used in his dishes. His signature dish is a spin on bouillabaisse called Loup Lucie Passadet (sea bass) which is a tribute to his grandmother and is eaten with a spoon to best intermingle the flavours.

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