After Paul Cézanne, Sainte-Victoire Mountain has provided a constant source of inspiration for creative spirits…
At the Saint Estève restaurant, the Chef Julien Le Goff hones his talents and communicates his energy.
For information, the Saint Esteve is closed every Mondays until end of March.
Mathias Dandine was born into his parent's kitchen in Bormes-les-Mimosas and discovered the culinary world at the family restaurant: L’Escoundudo.
He started his training with Gui Gedda, "the Pope of Provencal cuisine", whose heritage he continues to nurture. Strong tastes, delicious treats and centre stage for each exceptional product continue to form the basis of his art.
With Laurent Tarridec (Les Roches hotel in Le Lavandou), he learned how to combine gourmet cuisine with his traditional roots.
When he worked at the Oasis (Mandelieu-la-Napoule) with the Chefs Louis Outhier and Stéphane Raimbault, the latter had recently returned from Asia and served a delicious combination of Japanese seasoning and local produce, Mathias discovered a style of cuisine from distant shores.
In 2002, the young Chef returned to Bormes-les-Mimosas to take over the family restaurant: L’Escoundudo, and earned it its first Michelin star in 2003.
In 2006, Mathias Dandine was awarded another precious "macaron", this time at the helm of the Les Roches hotel’s restaurant in Le Lavandou.
The Michelin star was awarded in February 2014, barely a few months after opening.
In the kitchens, Julien Le Goff relies on his instincts. Here, there are no ready-made recipes, the Chef draws inspiration from the tastes and colours which the region offers every day.
This gives rise to a spontaneous menu dictated by the seasons and his inspiration.
Although the Chef knows how to be open and attentive when creating his dishes, precision is the key when it comes to the quality of the produce and the cooking methods!
It is this balance between creative freedom and high technical standards that makes Mathias' cuisine so surprising.
The Chef's choice of this place is obvious and you will soon understand why.
The tables around the exterior appear to hang over garden. The horizon laid out before you gives the impression of a dinner at one with nature.
The place's decoration reflects the image of the hotel, elegant and modern. Stylish furniture, comfortable armchairs, soft lighting, beautiful crockery, bouquets of flowers... Every detail has been studied with great care to ensure that you enjoy a prestigious gourmet evening.
The Chef's enthusiasm is contagious and he infects the team with all the energy needed to run the establishment. In the dining room, the entire team is extremely involved and take part in a superbly well choreographed ballet. Each one knows the role he has to play to ensure that your meal is an exceptional moment.
Working in the dining room at the Saint Estève means more than just serving dishes but rather participating in the collective effort required for their success.