L'Hostellerie de l'Abbaye de La Celle

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Following the Bastide de Moustiers, Alain Ducasse has breathed new life into the Hostellerie de l'Abbaye de La Celle, a 10-room country inn on the site of a royal Benedictine abbey in the very heart of the Coteaux Varois vineyards. Head chef Benoat Witz - one Michelin Guide Star in 2006 - centers his Provencal cuisine on fresh produce from local markets and the restaurant's beautiful vegetable garden.

This is a place of idyll, an exquisite eulogy to carefree living, to true, inspired laziness: the shaded terrace, the magnificent pool and the sound of the breeze caressing the leaves of the chestnut trees produce a feeling of calm and tranquility that sends us back to the mystery of the past

This 18th century building has ten bedrooms, each named after one of the species growing in the garden, or a famous personality who stayed here in bygone days: Eucalyptus, Mulberry Tree, Chestnut Tree, General de Gaulle, Wisteria, Blackberry Bush, Rose Garden

The hotel reception, dining rooms, smoking room, and kitchen are located on the ground floor. On the first floor are two rooms with a view of the park; one of these is the suite that received General de Gaulle during his term as President. The tree rooms on the second floor have views of the park or the market square. The Beguinage contains five rooms with private gardens, three of which are in duplex, opening onto the vines of the Maison des vins des Coteaux Varois.

The Hostellerie de l'Abbaye de La Celle restaurant, which has won one Michelin Guide Star in 2006, serves genuine food that reflects the region; the dishes are simple but perfectly executed. The kitchen team is led by Benoat Witz. Two menus are proposed every day, along with a full slate of traditional and imaginative a la carte suggestions.

Seafood and fresh produce from Provence bring sunshine to every dish and every meal. Throughout the seasons, the chef explores the local markets, proposing a different menu in perfect harmony with nature: in spring, a zucchini flower and crispy bacon; in summer: a brightly colored fruit farandole with local cherries, or deliciously stuffed farcis with a crisp garden salad; in autumn, a duck pressee with foie gras; in winter: the famous truffles.
The Coteaux Varois wines are a perfect match - a silky red Chateau Trians with its purplish highlights and black currant and wild cherry notes, or a fruity white Chateau Margilliare.