Regional Gastronomy

The Var is a land of plenty where asparagus, strawberries, olives, grapes and tomatoes flourish. Our chef has built up a network of small producers, all of whom are passionate about the region and respectful of the land. A land that extends along the coast with the fisherman from the neighbouring harbours who deliver their catch daily to the hotel.

Olivier Bardoux: a Passion for the Fruits of the Sea

As a winner and runner-up in multiple French and European spearfishing championships, Olivier knows the sea like no one else. He also practices sustainable hook-and-line fishing between Cannes and St Tropez, delivering fish direct to the pontoon at Les Roches Rouges. “There’s no other hotel like this in the world,” he says. “I’m proud to offer guests the finest in freshly caught seasonal Mediterranean seafood, like sea bream, John Dory, swordfish, lobster and sea urchin.”
When Olivier moors at the hotel, he’s either delivering the catch of the day to the restaurant or taking on customers. He offers early-morning handline fishing trips, and also excursions to Cap du Dramont, near the foothills of the Estérel. An outing on his boat, the LéaLisa, is an escape that offers a different perspective on life at Les Roches Rouges.

Marie Touyon and Jérôme Fillet, Nourishing the Earth

Treated only with mandarin oil and smoked compost, the seasonal vegetables cultivated by Marie Touyon and Jérôme Fillet are ripened under the Mediterranean sun, deep in the Var countryside. 5000 square metres of zebra tomatoes, beefsteak tomatoes, sweet peppers, cucumbers, radishes, courgettes, broad beans, sorrel, chard, strawberries and raspberries are cultivated with love by these two former gardeners. The couple returned to live at Marie’s family home, where they grow vegetables that are “healthy for both the body and the soil”. The vegetables that they deliver to the hotel are cultivated without using a tractor or motorised tiller, but only a broadfork, a simple hand tool that turns over the topsoil - a means of respecting the land as well as coaxing the best quality produce from it.

Catherine Fleury, a Refined Taste

Catherine Fleury has nothing to hide … Indeed, she is completely transparent about the conditions in which she farms her livestock in Chateaudouble, in the inland region of the Var. Her animals feed on mountain hay, alfalfa and barley, and she’s more than happy to welcome customers who turn up unannounced to watch the milking of the goats, sheep and cows. With her five employees, this milk is turned into fresh goat’s and sheep’s cheese, cream, cheeses made from the three different milks, soft ash-covered cheeses, and complex hard cheeses that she matures in her cellar and sells to the best restaurants in the region. Chef José Bailly offers a selection of her cheeses and yoghurts on the menus at the restaurants of Les Roches Rouges.

Bissardon's juices : passion for fruit

Jean-Louis Bissardon supplies us with beautiful, health-giving fruit juices and nectars. Jean-Louis Bissardon is working in close collaboration with more than 250 arborists that belong to family farms which tend to promote sustainable agriculture of fruits. 95% of the fruits used in the Bissardon's juices are coming from the Auvergne-Rhône-Alpe orchards, in the surroundings of the Massif du Pilat and the Monts Lyonnais. 

The result ? Delicious craftmanship fruit juices and nectars with an authentic flavour, coming from carefully selected raw material and recipes mainly composed of fruits.

Gérard Baussy, Master Miller

The village of Spéracèdes, near Grasse, is worth a detour for its church, fountain, panoramas – and its oil mill. Gérard Baussy took over his father’s business pressing and processing olives from the surrounding fields for consumption in some of the Côte d’Azur’s finest restaurants. Les Roches Rouges serves his pitted olives in brine, and small brown unpitted Niçoises, with evening drinks, while chef José Bailly seasons summer salads with Gérard’s fruity olive oil.

Riviera Beer: Cool and Refreshing

As craft breweries become increasingly widespread in France and around the world, the trend largely bypassed the Côte d’Azur and its more wine-oriented culture. But last year saw the debut of Riviera Beer, made in San Raphael by three young converts to brewing. They offer a blonde, a blanche and a brune, all light with only a hint of bitterness and notes of honey and citrus, tailored to the hot climate. All three are available in the bars at Les Roches Rouges.

Les Jardins d’Orion, biological vegetables and fruits

These gardens were born in 2015 in Fréjus, halfway between the Riviera and Provence, from the simple desire to produce organic vegetables and fruits, nothing worthing local production. The production is done in compliance with several methods and principles which tend towards self-sufficiency, permaculture, biodynamics, respect for the natural cycles of the seasons, the moon and the planets, phytotherapy and a bunch other principles ...

Ma Fromagerie, delicatessen

Ma Fromagerie selects high-quality farmhouse cheeses made from raw milk, from France and Europe. It also offers delicatessen, cold meats and fresh pasta products.

Le Mas des Confitures

Le Mas des Confitures' histoy began in the 1950s when Stéphane and Fabien’s grandmother used to gather her family every weekend. Every Sunday, breakfast was served with the jams that their grandmother made. Le Mas des Confitures now offers these delicious organic artisanal jam recipes to large hotels and their talented chefs. Meticulously cooked in a copper basin, with sweet notes from the South of France, these organic jams rocked their childhood.

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