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Learn to cook like a chef at la Bastide des Saveurs

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In the middle of the vineyards, La Bastide des Saveurs is a mere stone’s throw from the hilltop village of La Cadière d’Azur. With all the charm and authenticity of the surrounding area, this prestigious restaurant is a bubble of gentleness… hiding an explosion of flavours. Welcomed by chef Jean-François Bérard, make the most of a summer-flavoured workshop!

A place full of charm and tastes

Jean-François Bérard now welcomes you to an old 19th-century Provencal bastide nestled in the natural surroundings of vineyards and olive groves. Born in Provence, the former starred chef is from a family of hotel owners who always managed to have their visitors make the most of the gentle well-being of the south of France. The dishes on the menu of La Bastide des Saveurs are essentially made up of fresh seasonal products, directly from La Bastide’s vegetable garden, which you can visit with the chef. Through sincere, authentic and refined cuisine, Jean-François Bérard, who purposefully returned his star to devote his time to cooking, has in no way lost his talent. Here, the dishes all smell of the delicious Provencal terroir and the culinary traditions of the South of France reinvented with sophistication.

 

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Une publication partagée par @kaubery71

A haven of peace between vineyards and sea

At La Bastide des Saveurs, the dishes are not the only things to enjoy: the authentic, warm decor in several guest rooms offers you a peaceful, comfortable experience in this timeless place. Located on the estates of the AOC Bandol and a stone’s throw from the sea, La Bastide is a haven of peace which enjoys both the Mediterranean climate and the lush vegetation of a wine-growing valley landscape. Wine enthusiasts can also visit some of the vineyards and make the most of a tasting on the estate. For those who need a breath of sea air, the beaches, creeks and calanques await you, less than 20 minutes away by car.

La Bastide, a place for celebration

La Bastide des Saveurs also offers catering services for both private and professional events – to host a birthday, christening, wedding, seminar, a going-away party or even a family reunion. This idyllic Provencal setting is perfect to gently and happily celebrate the important moments of a lifetime. La Bastide can seat up to 60 people in an area of more than 100m2. Of course, the catering service is ensured by Jean-François Bérard himself and you can stay on the spot!

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©Shaiith

    The chef’s recipe: stuffed courgette flowers, anchovy and aigo boullido with black olive oil

    Prepare the stuffing

    Ingredients for 6 people:

    400 g diced courgette

    100 g white onions

    8 basil leaves

    15 g oregano

    1 egg

    1 garlic clove

    80 g aged Parmesan

    6 male courgette flowers

    6 female courgette flowers

     

    • Gently fry the onion
    • Add the diced courgette
    • Cook until the water has evaporated
    • Leave to cool
    • Add the herbs, egg, garlic and Parmesan, then stuff the flowers

     

    Prepare the Aigo Boullido

    Ingredients for 6 people:

    1 litre water

    100 g garlic

    100 g leeks

    2 cloves

    3 shallots

    2 bay leaves

    • Wash and peel the vegetables
    • Place all the ingredients in a pot, bring slowly to the boil and simmer for 25 minutes
    • Remove all seasoning ingredients and add salt and pepper to taste
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        Prepare the black olive oil and black olive Aigo Boullido

        Ingredients for black olive oil for 6 people:

        375 g black olives

        450 g olive oil

        • Pit the olives, place on a baking sheet and dry in the oven at 80° C for one night or slightly longer if necessary
        • Mix the dried olives with the olive oil

        Ingredients for black olive Aigo Boullido for 6 people:

        100 g black olives

        150 g Aigo Boullido

        2 soft-boiled eggs

        • Mix the soft-boiled eggs and 100 g black olives in a blender until smooth. Keep 5 cl of mixture for decoration.
        • Thin the rest of the mixture with the Aigo Boullido

        Prepare the fresh marinated anchovies and anchovy cream

        Ingredients for fresh marinated anchovies for 6 people:

        18 fresh anchovies

        Olive oil

        Wild fennel

        Garlic

        • Fillet the anchovies
        • Press onto a dish seasoned with olive oil, strips of garlic and fresh fennel

        Ingredients for anchovy cream for 6 people:

        15 fresh anchovy fillets

        10 g capers

        80 g white stock

        • Chop the capers very finely
        • Mix the other ingredients in a blender (anchovies and white stock)
        • Add a few drops of lemon juice and season to taste
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          Discover the secrets of a Michelin-starred chef

          Treat yourself to a cookery class

          The idea of the cookery classes held at La Bastide des Saveurs comes from Jean-François’ mother Danièle Bérard: « She thought that sharing our know-how in the right setting would offer guests a voyage into Provencal flavours. The classes take place on Saturday mornings and participants are welcomed on the terrace in summer or by the fireplace in winter. I explain what we’re going to do in the class while we all have a coffee or home-made herbal tea! We start by picking our fresh ingredients, and I introduce everyone to our incredible herbs. Then we get down to making the dish of the day. It’s always a very friendly experience – I enjoy sharing some of my tips and secrets, then simply letting the magic happen. The budding chefs really love this unique experience. We share something powerful together. »

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