A cuisine that drop you directly in a region with a rich gastronomic history to offer inventive and convivial dishes. The Chef José Bailly has sourced in the region market gardeners, cheese makers, olive growers, beekeepers who deliver their sea and garden products to him every day. A rosé from Provence, Italian bubbles, a white from Macedonia or a Catalan red ... Mediterranean terroirs irrigate the wine list composed entirely of natural wines. The grapes are worked without weedkillers, pesticides, fertilizers, insecticides or other synthetic products and harvested by hand. No standardization, the wines are as close as possible to the quality of taste of the grapes and draw their typicity from their respective terroirs. The winemakers strive to work the vines and wines while respecting the nature of the soil through long and meticulous work.

Dip a branch of celery in the anchoïade, plant your fork in a Nicoise salad, slice a slice of grilled lamb or do not hesitate in front of a Tropezian pie ... The La Plage restaurant offers seasonal Provencal flavors, all from local producers . An evocative, simple and convivial cuisine, served as at home, in large dishes to share.