Hostellerie de l’Abbaye de la Celle is a picturesque Provençal 10-room hotel and Michelin starred restaurant owned by Alain Ducasse. Located in the quiet little village in the Haut-Var, he sources the best Provencal products using seasonal produce from the backyard vegetable garden, beautifully curated with over twenty-five varieties of tomatoes, fifteen varieties of basil (who knew there were so many varieties of basil?) and a plethora of zucchini, squash, eggplant, strawberries, fennel, beets, persimmon, swish chard and peppers.
Today, it is now the young Nicolas Pierantoni who oversees the kitchen. As a village local, Nicolas was thrilled to be appointed, as it was his dream to work at L’Hostellerie de l’Abbaye de la Celle. He began his career as a pastry chef at Alain Chapel, a pastry chef at the Louis XV – Alain Ducasse at the Hotel de Paris, before becoming general manager of La Bastide de Moustiers and then many Ducasse houses. He moved to Tokyo to become the General Director of Beige Alain Ducasse, returned to Paris at Lasserre, before returning to the Abbey of La Celle.
On the day of my visit, Nicolas offered a delicious Mediterranean influenced tasting menu that was authentic, pure and brilliant. If you visit on a warm sunny day, eat on the patio where you’ll have a beautiful view of the cypress trees and the craggy Roc de Candelon, a mountain in the nearby town, Var.
Book a trip and go…!! Its one of the top 20 restaurants I’ve visited and its worth the trip.