Mathias Dandine, chef of the “Saint Estève” restaurant, near Aix-en-Provence

  • Chef’s profile
  • Seasonal cuisine

Profile of Chef Mathias Dandine

Chef Mathias Dandine has been at the helm of the kitchens of the gastronomic “Saint Estève” gastronomic restaurant in Provence at the Hotel Les Lodges Sainte-Victoire since 2012. The proud holder of several Michelin stars is today taking on this new challenge at only 40 years of age.

Mathias Dandine carried out his professional training beside some of the most prestigious names in the world of French cuisine. His career began in Bormes-les-Mimosas, his native village, under the watchful eye of Guy Gedda, a real ambassador of Provençal cuisine. This first precious professional experience has set the tone for our chef throughout his career.

His career path then led him to work with Laurent Tarridec at the Hotel Les Roches in Le Lavandou, then at L’Oasis, the restaurant in Mandelieu-la-Napoule where chefs Stéphane Raimbault and Louis Outhier work their magic. Mathias Dandine carried on his professional development with the Côte d’Azur’s finest Michelin-starred chefs: Jacques Chibois, at the Bastide Saint-Antoine hotel-restaurant in Grasse, and then under Bruno Clement, renowned truffle expert, at his restaurant in Lorgues.

With these experiences at the side of some of France’s finest chefs under his belt, Mathias took the reins as head chef at the La Baie Dorée luxury hotel-restaurant in Antibes. He held this position for three years before rediscovering his roots in 2002, when the young chef returned to Bormes-les-Mimosas, and took over the restaurant founded by his parents 25 years before: L’Escoundudo. Here, he earned his first Michelin star in 2003. In 2006, Mathias Dandine was awarded a second precious “macaron”, this time as head chef at the Hotel Les Roches in Le Lavandou.

Seasonal, flavoursome and colourful cuisine

Hailing from Bormes-les-Mimosas in the Var department, Chef Mathias Dandine is dedicated to showcasing Mediterranean cuisine, taking traditional sun-drenched flavours and revisiting them through his cooking. In total affinity with the land and the region he holds so close to his heart, he is the composer of a gastronomic symphony with a delicate southern French accent. Mediterranean treasures meet the delicacies found in the Provençal hills: sea bream, regional vegetables, line-caught perch, game, truffles, and langoustine. All these products and more are showcased in a way that reveals their most exquisite qualities, through refined, inventive and generous dishes.

Fresh produce meticulously selected for its quality in keeping with seasonal availabilities, a refined restaurant atmosphere, and a sunny terrace with the Montagne Sainte-Victoire on the horizon: the stage is set for unforgettable lunches and evening meals.  

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