Villa Gallici - Relais&Châteaux

Chef Christophe Gavot orchestrates a sophisticated dialogue between Provençal terroir and Italian finesse at Villa Gallici, a masterwork of culinary refinement. The menu is anchored by the roasted saddle of lamb from the Crau plain, a technical triumph featuring a succulent stuffing of tenderloin and fresh goat cheese, finished with a rosemary-infused bouillon. Seafood is handled with equal precision; the Mediterranean mullet arrives with a vibrant citrus-anethol aroma, its skin expertly charred and paired with the saline crunch of samphire. Texture plays a pivotal role throughout the progression, from the silkiness of vitello tonnato-style tortellini enriched with ricotta to the delicate lamination of house-made blinis. The experience culminates in the 'Spirit of Calisson,' where buckwheat sablé and puffed rice provide a crisp counterpoint to the velvety almond-orange glace. Each plate reflects a commitment to seasonal purity, served amidst the flickering candlelight of a Florentine-inspired terrace, marrying Gallic structure with the bright, herbal notes of the Mediterranean.