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RESTAURANTS - CHEFS - HOTELS - REVIEWS & STORIES |
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The Hotel: The hotel was once the Augustin family's farm. During the 1950's, M. and Mme, Augustin opened their ancient farm to a few guests who had come for the beach and did not want to leave it. Today, the original farm buildings have been enlarged and extended at the same time retaining all the informal and relaxed family feeling they began with. A lovely modern pool with a water massage, nooks and crannies for sun bathing or shade for a nap or reading a book abound. There are stone pathways weaving their way through the property and the sound of the birds prevails with the scent of the salt water sea on the air along with whiffs of the pines and wild herbs.
The "Ferme" is still in the business of food production although today in a smaller way. From their hillside vineyards and olive groves, they produce their own wine and olive oil on the nearby property of the gracious owner. The family has a passion for the land and their products and a great love of the region. The olives are picked slightly before maturing, cold pressed and non-filtered which produces an oil both flavorful and light. On the hotel property there is a kitchen garden that produces much of their "garden to plate" food stuffs including a great variety of tomatoes, lettuce and fresh herbs side by side with courgette and aubergines (eggplant). The kitchen staff can often be seen picking just before the next meal. The grounds are filled with an abundance of flowers everywhere and the air is spiced with that unmistakable aroma of the Umbrella Pines. M. Christophe Vallet, the son and director of the hotel, commissioned a line of very special room sprays, soaps, bath and shower gels and more with a most unique and superb aroma. He commissioned one of France's preeminent perfume designers to create this collection. They are available exclusively for the guests. We admit to loving the scent and came away with a selection of products to bring home to our endless delight. The Restaurant: These are authentic, simply prepared dishes infused used with Mediterranean flavors and fragrances. I enjoyed a plate of raw fennel, sliced with Parmesan dressed in olive oil and lemon. Peter's sardines in olive oil arrived with a rustic salad of butter lettuce, onions accompanied with a side dish of fresh goat cheese (a house specialty). This could be improved on with a lighter touch as could my herb crusted lamb chops. The meal was served with their own lovely Rosé and olive oil for the crusty country breads from the local boulangerie. Peter tried the house specialty dessert of a mountain of whipped cream and soft meringue powdered with chocolate was even he found over the top and could not finish. The plate of fresh strawberries I ordered made a pleasantly refreshing summer dessert.
A nice touch is the "no set schedule for meals" flexible program. Breakfast is served until early afternoon, so sleeping late or enjoying a leisurely walk or jog on the beach before eating is possible making the freshly squeezed orange juice and home-made water melon jam even more welcome.
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All rights reserved peter d'aprix ©1985-2023. |
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