Guillaume Gesson will take over the reins of the kitchens from the 2020 season.
This young chef is no stranger to our beautiful region and understands the rich palate of flavours that form the bedrock of its cuisine.
Indeed he has worked with chefs like Olivier Brulard at La Réserve de Beaulieu in Beaulieu, Jacques Chibois at La Bastide St Antoine in Grasse and spent several years alongside Arnaud Donckele (3 Michelin stars) at La Residence de La Pinède in St-Tropez.
His recipes are rooted in Mediterranean and Provencal traditions and reflect to perfection the spirit of the location, authenticity, respect for nature and local produce are key phrases on his menus which follow the seasons.
Guillaume Gesson highlights local produce and favours organic vegetables from the estate’s kitchen garden.
His cuisine celebrates nature, generosity and offering gourmets an haute cuisine port of call surrounded by hundred-year-old palms and lush green vegetation.
On balmy summer evenings, the whole of Provence comes together on your plate.