An unforgettable dinner on the shores of Rènecros Bay. Since 2024, the catering of the 5* Thalazur Bandol-Île Rousse hotel has been in the hands of executive chef Martin Féragus, who has worked at several Michelin-starred establishments and is a noted candidate for Top Chef in 2020.
At Les Oliviers, the hotel's gastronomic table, it tells a Mediterranean story in several stops, linked to the daily arrivals of partner producers. A delicious getaway from the Var!

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Enjoy a signature cocktail before choosing one of the four à la carte menus, with vegetable options and optional wine pairings.

The astonishing Mare Nostrum dish, which highlights the nearby marine ecosystem.

Delicious and daring desserts from pastry chef Fleur Féragus.

The faithful link with producers and artisans: shells by Jean-Christophe Giol, vegetables by Bruno Cayron, cheeses by Amandine Tarpi, olive oils by Xavier Alazard, ceramics by Elisabeth Rovedo...

Sleep at the hotel and enjoy the superb thalasso & spa institute the next day (p.181).

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3, 5, 6 or 7 course menus — €90 · €90 · €110 · €150 · €190

A la carte dishes from — 32€

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Home-made, Clef Verte, Collège Culinaire de France

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