Restaurants & Bars

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 biological, natural and reasoned 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.

In 2019, La Terrasse restaurant has been honoured with its first Michelin star.

Two Restaurants

A Terrace for Gourmet Pleasures (upon availability, please call the front desk to book a table) 
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. In 2019, La Terrasse restaurant has been honoured with its first Michelin star. 

Open from wednesday to saturday for dinner from 7.30 pm to 9.30 pm. 

La Plage restaurant  
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 12.30 pm to 2.30 pm and dinner from 7.30 pm to 10.00 pm.

Three Bars

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 from Wednesday to Sunday from 8 pm to 11 pm.
  • Beach bar open daily from 11 am to 11 pm.

José Bailly, Proud Son of His Adopted Region

From his homeland of Finistère to the shores of the Mediterranean, José Bailly has forged his love of quality produce through a profound connection with these coastal regions. After gaining experience in some of the great Parisian and Savoyard establishments, he joined the team at the Fitz Roy in Val Thorens, part of the Hôtels d’en Haut group. Having fallen in love with this part of France, he came to work at Les Roches Rouges restaurants, where he offers guests authentic Provencal cuisine. 

Eschewing the hackneyed tomato mozzarella salad and mediocre ratatouille that so often passes for Provencal cooking, his cuisine proposes exquisite dishes like grilled red mullet, pine nut tart and artichokes, and is frequently inspired by the classic recipes of René Jouveau. He is delighted to take interested guests to the local market or introduce them to Olivier, the fisherman who delivers fresh fish to the hotel every day.

Natural wines from the Mediterranean!

Natural wine is the product of a philosophy that aims to express the natural character of the region and its soil. It is made with grapes grown without the use of weedkillers, pesticides, fertilizers, insecticides or other chemicals. The grapes are harvested by hand and the grower strives to retain the true nature of the wine during fermentation. 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. They avoid the use of additives in order to bring out the true qualities of the grape in its purest form. The earth does the work. All that remains is to harness its potential. And to have the drive to succeed.
A rosé from Provence, a sparkling wine from Italy, a white wine from Macedonia or a red from Catalonia…
(Re)discover the Mediterranean.

Book a Table in our Restaurant "La Plage"

Book a table at La Plage

To ensure a smooth start to your stay, book a table in our restaurant now. 

For the restaurant "La Terrace" please book with the front desk

Book a table in our Restaurant "La Terrasse"

Please contact the front desk in order to book a table

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