Coastal Provence,
Eight Courses
Chef Étienne Marchais distils coastal Provence into eight courses — morning catch, wild garden herbs, Var truffle. Dinner by candlelight beneath century-old olive trees. The kitchen sources every ingredient within 40 kilometres.
What the Table Offers
A dinner at Le Jardin is composed entirely from the land and sea within forty kilometres of this kitchen.
Eight-Course Tasting Menu
A seasonal menu assembled each morning from what the market and the sea provide, with no written menu until you are seated.
Garden Terrace Dining
Tables set beneath century-old olive trees, lit by candle and the last light of the Riviera evening.
Wine Pairing
A cellar of 4,000 bottles curated by the resident sommelier — from local Bandol rosé to aged Burgundy grand cru.
Provençal Ingredients
Every ingredient sourced within 40 kilometres: morning catch from the bay, herbs from the estate garden, Var black truffle in season.
Private Dining Room
A stone-walled private room for up to twelve guests, available for celebrations and exclusive evenings on request.
Chef's Kitchen Table
Two seats at the pass, watching each course prepared. Available once weekly — reserved months in advance.
Reserve a Table
Reservations are essential and taken up to three months in advance. Our team will confirm within two hours and note any dietary requirements.