Gourmet Voyageurs Header
grey line
bottom grey line

RESTAURANTS - CHEFS - HOTELS - REVIEWS & STORIES

 

short reads

Quick Tips:

Join us for lunch at this brand new 5 star+ Cote d'Azur resort.

"Lily of the Valley" was set to open just as the Covid lock downs we about to hit. So on this trip we could not experience and review the hotel, but we sure could drop by for lunch. And what a lunch? Just too bad the weather had chosen that day to be over cast and a bit chilly with a strong breeze, but it did not affect the food, just my video.

Normally the sea views are spectacular as it sits high above the shore line with views of the sea and sky going to infinity.

We have known Executive Chef Vincent Maillard from the days when he was Executive Chef at Alain Ducasse's auberge in Moustiers-St-Marie in Haute Provence. Then to Ducasse's "Spoon" at Byblos in St. Tropez. Now he is not only Executive Chef at "Lily" but was given the responsibility of designing the kitchen, choosing the table ware, plates, glasses and just about everything else.

So this was our meal ~ a feast for the eye and even more for our taste buds. This is real food, real tastes of Provence yet a visual work of art as well. You won't walk away hungry from his meals.

+33 (0)4 22 73 22 39
www.lilyofthevalley.com
Up from Plage de Gigaro, 83420 La Croix-Valmer, France

Grey Line 369

our team

Editorial and Owners:

PeterPeter D’Aprix.
Executve Editor,
Photo, Video &
web production.

LindaLinda D’Aprix.
Magaging Editor,
Culinary Editor and Research.

 

 
 

summer/autumn 2022

Famous Family-Run Restaurant "Lo Scoglio",
Nr. Sorrento, Amalfi Coast, Italy
At this stunning Amalfi Coast restaurant "Lo Scoglio" (Italian for "rock" on which the dining room sits), you eat sitting above the waves as they unceasingly caress the beach providing a restful cadence of background sound. "Lo Scoglio" stands apart on the Sorrento dining scene, actually the world dining scene, as a truly authentic "Farm to Table" restaurant owned and run by the large De Simone family through three generations and a forth growing like weeds. It used to be a common sight but it is a rarity in this day and age. They serve their Grandmother's recipes in a refined rendition. A must for any visit to the Amalfi Coast!

click here for more on this fabulous place >>
Grey Line 369
Famous Family-Run Restaurant "Lo Scoglio",
Nr. Sorrento, Amalfi Coast, Italy
This deluxe four star PLUS luxury hotel hangs onto a steep, craggy cliff face just on the edge of the western part of the Amalfi Coast town of Sorrento in Southern Italy. The numerous structures stepup the cliff face one above and set-back from the next. Even the pool is a staircase of five pools each spilling over into the next. The views are truly spectacular out over the town of Sorrento, the harborsand out to sea across the Bay of Naples and Vesuvius in the distance. Sun rises and sun sets and unforgettable! And yet the lively center of the town is at your door step and a short walk away.
click here for more on this lovely hotel>>
Grey Line 369
Luxury Hotel La Bonne Etape ****
Château-Arnoux-Saint-Auban, Haute-Provence, France

Hotel La Bonne EtapeThis is a very special and romantic hotel with its fabulous Michelin starred restaurant up and away from the maddening crowd at the coast. It is a luxury family hotel featuring the cuisine of owner and Executive Chef Jany Gleize that will make you never want to leave! Perfect as a stop over or destination in itself.

To read the full story, see the full video and other videos, watch the chef show you how to make his signature dish "Stuffed Zucchini Flowers" and download his recipe, even join us for dinner, click here >>

Grey Line 369
Grey Line 369

Editorial:
In today's world, travel is constantly fraught with changing rules and regulations for those wanting to travel to EU countries. Last year, we got in on the first day we were allowed to enter France and it was only just opening up from the stringent lock downs. It then opened up more and today is very open. But you never know when another variant is going to sweep across the landscape, so we advise you to always check weeks before you plan to leave on your trip, no matter where, for the lastes on the local Covid situation, the country's vaccine and mask requirements as well as those of the airline you will be traveling on. Then again a week before you leave since all this can change so quickly.

So our advice is to mask up with N-95 (or equivalent like the NK-95) masks to protect yourselves and others and take along some of those medical masks too since some places require them. Check what kinds of Covid tests are acceptable. Make sure to take whatever kind of proof of vacciination you may have, a card like in the US, or a digital one as so many EU countries are now using.

So bon appétit and safe travels. The Editors.

Grey Line 369
Grey Line 369
Michelin Starred Restaurant "Jacques Chibois”, La Bastide Saint-Antoine, Grasse for Lunch or Dinner.

Restaurant L'OlivierDue to Covid travel bans, we are having to use material we gathered back in 2019. So once doors open again, which will be soon, you might enjoy this restaurant at Hotel La Bastide Saint-Antoine just up hill from the coast at Cannes with its Michelin starred chef Jacques Chibois. It is outside of the famous perfume town of Grasse. Its a joy both inside and out.

So more on this lovely restaurant (see the "Join Us for Lunch" video at the top of this column) and its accompanying 5 star hotel.
read more>>

Grey Line 369
The luxury five star Le Mas de Chastelas is located in a quiet backwater of Gassin, right on the route to St. Tropez.

ExteriorFrontHotel le Mas de Chastelas is a celebrated and historic old mansion positioned on a low rise overlooking the neighboring vineyards just on the outskirts of St. Tropez in the Cote d'Azur. Over the last 50 years, it has played host to the intelligentsia of the literary world and stars of the cinema of both Europe and America. It was one of the first luxury hotels in the newly emerging mystic of St. Tropez.

lemon dessertToday, with new management, investment and a total remodeling, it has once again entering the club of luxury hotels on the peninsula with wonderful ambiance, peace and tranquility. It has also made its mark with its constantly changing and improving cuisine that rivals most other fine restaurants we have enjoyed.

read more of the story >>

Grey Line 369

featured videos

Recipe: A great summer seafood & fennel salad recipe demonstrated by its creator Chef Ruggeri of Hotel Bastide de St. Tropez, France ~ click here for more on the hotel, restaurant and the written recipe >>

grey line

"Stuffed Zucchini Flowers Tutorial- Part 1".
Watch Chef Jany Gleize, of La Bonne Etape, showshow to make his signature dish "Stuffed Zucchini Flowers" and you will learn much more about his take on his region's food but about cooking in general and be entertained at the same time.
(Part Two click here >>). 13 minutes.

grey line
Honorable Mentioned:
A marvelous high quality everyday restaurant near Saint-Tropez, France.

At the entrance to the hilltop village of Grimaud, there is a delightful, bright and cheery restaurant with a tree shaded big wood decked patio as well as a charming dining room space inside - all in white. It offers quality traditional dishes & daily suggestions with a dash of a modern approach in a welcoming setting every weekday lunchtime.

It is one of our favorite spots for everyday dining. The cuisine is generally light and tasty even during Covid when the supply chain is challenging for all restaurants.

Two brothers, Alexis and Thibaut own and run the place, each with a passion for sharing good food . They welcome you, noon and evening, so that you can discover refined cuisine in a calm and friendly setting. One welcomes everyone while the other holds down the kitchen.

The menu changes with the seasons to serve you quality dishes throughout the year!

18 Rond point de la Coopérative
83 310 Grimaud, France
+33(0)4.94.81.50.24
Website >>

grey line
 


 


grey line

 

All rights reserved peter d'aprix ©1985-2022.
No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.


grey Line