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At Les Roches Rouges, Provençal cuisine comes in three guises:
gastronomic and contemporary at Récif;
simple and timeless at La Plage; and
festive and welcoming in the bars.
At Les Roches Rouges, Provençal cuisine comes in three guises: gastronomic and contemporary at Récif; simple and timeless at La Plage; and festive and welcoming in the bars.
Récif, Les Roches Rouges’ Michelin-starred restaurant, brilliantly unites sea and terroir. It takes a simple idea – startlingly fresh and succulent seafood caught locally in the Mediterranean accompanied by locally grown edible vegetables and flowers – and transforms it into culinary art. Precise and precious, Récif is creating new horizons for Provençal cuisine, from Wednesday to Sunday, from 7.15pm to 9.15pm.
The restaurant is open from May 10th 2024 to October 06th 2024.
A reservation is necessary.
A restaurant reservation does not give access to the swimming pools.
A reservation at the hotel does not guarantee a table at Récif.
Olive and anchovy pissaladière, pesto soup, traditional aïoli, lamb and grilled octopus, panacotta: Provençal’s culinary traditions are updated and served on the terrace of La Plage alongside a perfectly framed sea view. The restaurant also has a bar offering iced coffee, cocktails and other drinks, from 8am until late.
Open daily from 8am to 10.30am for breakfast; for lunch from 12pm to 2.30pm; and dinner from 7pm to 9.30pm.
A restaurant reservation does not give access to the swimming pools.
At this poolside bar open 8am to 10pm, both food and drinks offer the best of Provence. How about a pan bagna sandwich and a Riviera beer, goat’s cheese with some orange wine, or a fruit tart and a virgin colada?
At this poolside bar open 8am to 10pm, both food and drinks offer the best of Provence. How about a pan bagna sandwich and a Riviera beer, goat’s cheese with some orange wine, or a fruit tart and a virgin colada?
“I was 26 and I just knew – cooking was my passion!”
From Rennes to Saint-Raphaël, our executive chef shares his journey, his style, and his dreams. Lifting the lid on José Bailly, in and out of the kitchen.
“I was 26 and I just knew – cooking was my passion!”
From Rennes to Saint-Raphaël, our executive chef shares his journey, his style, and his dreams. Lifting the lid on José Bailly, in and out of the kitchen.
