La Voile - La Réserve Ramatuelle

This exclusive luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal repertory, starring fruit and vegetables, fish and seafood (often cooked in sea water), enhanced with aromatic herbs and olive oil. Despite all that, his signature dish stars Bresse poultry and lobster. His impressive culinary talents range from a modern use of citrus fruits to textbook perfect sauces and reductions that add character and depth to each dish. Accomplished pastry chef Julien Coulomb (stints at le Cinq and Plénitude with Maxime Frédéric) signs creations that bear his hallmark delicate subtlety, embodied by his lemon and tarragon delight.