10 eco-responsibly committed

award-winning restaurants in the South of France

The Michelin Guide’s green star adds a pinch of sustainability to your plate, encourages meals with seasonal short-circuit fruit and vegetables, avoids waste, and is awarded to committed gourmet chefs who combine a love of food and ecology. Discover the best green star tables in the South of France!

La Mirande in the heart of Avignon

At the foot of the majestic Palais des Papes, La Mirande restaurant has a menu of sophisticated and appetizing dishes signed by Chef Florent Pietravalle. After having learned the trade with Jean-Luc Rabanel and above all Pierre Gagnaire, the Chef now concocts a cuisine inspired by the products and traditions of the South of France, with langoustines and John Dory. Seated at a table in a superb 18th-century style room or the delightful garden, you can enjoy a gourmet menu in 2, 3 or 4 sessions. An invitation to explore the South with the strong flavours of our rich Provencal cuisine. And as to the menu surprise, it showcases perfectly sourced seasonal and regional products. The little extra something which makes all the difference: the names of the producers and where they are on the map you’re given at the end of the meal.

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Une publication partagée par La Turbie (@la_turbie)

L’Hostellerie Jérôme perched above the Mediterranean

Head for L’Hostellerie Jérôme in La Turbie in the heart of the Alpes Maritimes. Here, more sophisticated palates enjoy a delightful meal in the former refectory of an annexe of the Abbaye de Lérins. Under a very high vaulted and painted ceiling with Pompei-style frescoes of fruits and vegetables, you will discover a generous and characterful southern cuisine. Chef Bruno Cirino pays homage to the seasons and crops of the Nice back-country and Liguria. The Mediterranean terroir is showcased on your plate with local fish and vegetables from neighbouring farmers. And it can all be enjoyed on the flower-filled terrace facing the sea in the summer months.

La Chassagnette in the Camargue

In La Chassagnette restaurant in Arles, a former sheepfold remodelled as a contemporary mas, you’ll discover Chef Armand Arnal’s creative and mostly vegetable recipes. On the 3 hectares of garden, organic vegetable garden, orchards, greenhouses and beehives set the menu of the day with the sharp notes of his homemade vinegars. Also on the menu, there is bull meat from the manades, lamb provided  by the neighbouring shepherd and even fresh fish from Le Grau du Roi. Two menus to choose from with 6 flavour notes: vegetal or fauna & flora. And even if you prefer meat, the vegetables which take pride of place can all be eaten on a lush green exotic terrace.

L’Oustau de Baumanière in Les Baux de Provence

Known to the general public as a member of the jury in the Top Chef TV cookery programme, the starred chef Glenn Viel opens wide the doors of his restaurant L’Oustau de Baumanière. A Provencal estate in a blend of the restful, rustic and elegant, all with a gourmet touch. His cuisine respects local products and the Chef takes his pick from the local production: olive oil from the Vallée des Baux, organic vegetables from the Baumanière garden and even pigs and poultry. His simple dishes, which are both regressive and creative, are a comfort to the taste buds with the very special poularde aux morilles and l’agneau des Alpilles en croûte that you’ll eat in the elegant vaulted dining room or on the shady terrace facing the Alpilles.

L’Oustalet at the foot of the Dentelles de Montmirail

Welcome to L’Oustalet, a paradisical setting high up in the village of Gigondas whose Château de Beaucastel proudly looks down over the plain. Here the breeding and fishing methods are the essential criteria for Chef Laurent Deconinck’s selection. He concocts a sophisticated, instinctive cuisine, based on fresh and regional products such as truffles in the autumn. On the menu, cockles and razor clams and regional lemon bark, ravioles aux truffes, agneau de Provence with spinach beet, pine nuts and crépinettes and pamplemousse rose meringué. They’ll send your taste buds wild and you’ll want to try a bit of everything. Discover the Perrin family’s wines – they are the owners of this lovely stone house with its terrace which opens onto a little square with secular plane trees.

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Une publication partagée par L’Oustalet (@l_oustalet)

René’Sens by Jean-François Bérard, just next to Bandol

“Live and eat well” is the philosophy of the family restaurant René’Sens in La Cadière d’Azur. A blend of simplicity and flavours. Opened in 1969 by René Bérard, his son is now in charge of the restaurant under the pine trees, palm trees and vines in the charming village opposite Le Castellet. He is both a cook and a keen gardener, and the harvest from his vegetable garden next to the restaurant offers high-quality fruit, vegetables and aromatic plants that he enhances in pungent juices and subtle emulsions. On your plate, you’ll find the production of local artisans with cheeses from La Cadière, fresh fish from Sanary or oysters from Tamaris. Every day, you can discover a 100% plant-based menu rhythmed by the seasons and prepared with respect for the environment!

L’Auberge La Fenière in the Southern Luberon

Behind the stove at L’Auberge La Fenière in Cadenet, meet Chef Nadia Sammut and her mother Reine working together in harmony. Their cuisine is gluten-free and with no refined white sugar or milk and pride of place is given to chickpeas, split peas, rice and fruit sugars for remodelled natural flavours and aromas. The gourmet menu is attractively original and full of the history of the family and the region. With astonishing mastery of the ikejime* method, the fish are chosen and matured to create a delicious souvenir of this healthy natural cuisine, inspired by the permaculture garden harvest. Only the best is on the menu with products from old varieties in local and organic farming and breeding which respects a sustainable environment and fishing!

*Age-old humane Japanese method of killing fish.

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Une publication partagée par Lou Calen (@loucalen)

Le Jardin Secret hidden away in Provencal olive groves

The Domaine Lou Calen houses Le Jardin Secret, a restaurant with only one menu which changes every day and gives pride of place to naturality and back to essentials. In a building built over 200 years ago, among vineyards and olive groves in Cotignac, sample Chef Benoit Witz’s generously sincere cuisine. After having worked beside Paul Bocuse and Alain Ducasse, his intimate, personalised cuisine which is deeply rooted in the terroir of Cotignac and the Var, will have your taste buds dancing. Fresh fruit and vegetables from the garden, carefully selected producers, have a ball with products from a 60 km perimeter around Cotignac. It’s the secret to authentic dishes in the spirit of “granny’s home-cooking”!

Le Jardin de Berne in the middle of the Var vineyard

Le Jardin de Berne offers a trip full of gentle flavours in the 5-star Hotel  & Spa, at the Château de Berne in Lorgues. In this beautiful part-Provencal, part-Tuscan house, chef Louis Rameau celebrates the terroir of the Haut Var. The vegetables, aromatic herbs and flowers from the vegetable garden lend lightness and elegance to his dishes. And the olive oil made on the estate enters into most of his creations. As for the estate’s wines, they promise some beautiful pairings particularly with leeks, his velours citron and sabayon au safran or the agneau confit en croûte de pain. All the products here are organic and local. To taste the chef’s creations, choose the evening and its unforgettable “menu surprise”.

Le Mirazur and its exceptional view over the Mediterranean

At the foot of the mountains and on the banks of the Mediterranean, Restaurant Mirazur in Menton whisks you off to new horizons. Chef Mauro Colagreco found a home for his set of knives in this 1930s building. In 2020, he was elected the Best Chef in the World by his peers for the “100 Chefs” world ranking by the magazine Le Chef. He trained with Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, and preaches the value of ultra-short circuits inspired by the local terroir and Italy. The two hectares of wild-harvest vegetable gardens in permaculture. His cooking which is beautified by aromatic plants, flowers, vegetables and citrus fruit, gives birth to refined, pictural and colourful dishes. With as his signature, flavour contrasts and bold associations.