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.

L'Hostellerie de l'Abbaye de la Celle Garden

L’Hostellerie de l’Abbaye de la Celle Garden

Chef Nicolas Pierantoni

Chef Nicolas Pierantoni

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.

L'Hostellerie de l'Abbaye de la Celle Kitchen

L’Hostellerie de l’Abbaye de la Celle Kitchen

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.

THE MENU

Amuse bouche

A delightful amuse bouche and small bites

Steak tartare and parmesan wheels

Steak tartare with parmesan wheels

The Les Vignobles De L Abbaye De La Celle Releve Parcellaire Red complimented the beef tartare

The Les Vignobles De L Abbaye De La Celle red complimented the Steak tartare brilliantly

Roasted Hake with chickpeas and tomato confite

Roasted Hake with chickpeas and tomato confit

The Estandon Legende blanc was a perfect match for the fish

The Estandon Legende blanc was a perfect match for the fish

Mixed salad greens, herbs, and snow peas with edible flowers

Mixed salad greens, herbs, and snow peas with edible flowers. Simply awesome.

l'Abbaye de la Celle wines

l’Abbaye de la Celle wines

Chanterelles and coddled eggs

Chanterelles and coddled eggs. What an amazing pairing!

Coteaux varois en provence

Coteaux Varois en Provence

Plum tartelette

Plum tartelette

Tarlettes and muffins

Tarlettes and muffins

Book a trip and go…!! Its one of the top 20 restaurants I’ve visited and its worth the trip.