Arnaud Donckele's Must-Visit Spots

The chef at Plénitude and La Vague d’Or shares his top picks for where to enjoy delicious fruit jellies or find exceptional olive oil.

Mathilde Bourge Published on 12/07/2026 at 10:01

Arnaud Donckele, chef at the restaurants Plénitude ( 5 toques) in Paris and La Vague d’Or (5 toques) in Saint-Tropez, has built his culinary world around close ties with producers, fishermen, and artisans, whom he considers the true foundation of his cuisine. From the Mediterranean to the Perche region, via Provence, he crafts a thoughtful menu built on connections and loyalty. Here are five great spots recommended by the chef.

Fish from Côté Fish, Le Grau-du-Roi

“Our shared story began in 2020. When we opened Plénitude, we needed to find a fisherman who could supply us with those famous red mullets with such a distinctive flavor—the ones we were used to at La Vague d’Or,” recalls Arnaud Donckele.“That’s how we met Mathieu Chapel, a passionate and fascinating man. We discovered in him a perfectionist artisan, madly in love with his craft. With an unwavering commitment to the quality of his fish, he is also a passionate advocate for the preservation of species and the oceans.”

Where? Côté Fish, Les Floralies shopping center, 964 Avenue de Camargue, 30240 Le Grau-du-Roi
@cotefish

Culoiseau’s Poulardes, Moutiers-au-Perche

In Moutiers-au-Perche, Culoiseau’s poulardes carry on an exceptional tradition of poultry farming. Bénédicte Poisot raises magnificent poulardes on her family estate, renowned for the tenderness of their meat and their incomparable flavor. This heirloom breed is distinguished by its reddish plumage and white legs. The poultry’s feed—both varied and carefully selected—comes directly from the grain crops grown on Christian Poisot’s family farm.

Where? Les Poulardes de Culoiseau, La Bertinière, 61110 Moutiers-au-Perche
poularde-de-culoiseau.fr

Vegetables from La Plantation de Seed, Grimaud

In Grimaud, La Plantation de Seed opens its doors during the summer season.“What’s wonderful about Sydney is that you can visit him in a bucolic setting, right on the edge of his private garden. We start preparing a dish with our feet in the soil,” says Arnaud Donckele, who notes that“Arnaud’s garden” is the perfect illustration of this exceptional vegetable garden and the true masterwork created by Sydney. In addition, every Wednesday—by reservation only—an immersive tour is offered, followed by a tasting.

Where? La Plantation de Seed, 83310 Grimaud
@la_plantation_de_seed

Olive oil from Domaine du Val de Bois, in Gassin

Perched on the hills above Saint-Tropez, the Domaine du Val de Bois embodies a meticulous approach to olive cultivation.“Éric Barnéoud, a true expert on his region, tends a hillside olive grove in the sun-drenched town of Gassin. He has his own stone mill on his property, which allows him to process his harvest right on site,” explains Arnaud Donckele.“No cold salad dressing is complete without his olive oil, and I especially recommend the single-varietal Bouteillan.”

Where? Domaine du Val de Bois, 83580 Gassin

Delicacies from Maison Duplanteur in Grasse

In Old Grasse, Maison Duplanteur offers a selection of refined sweet treats.“We carry their flower pastes at our partner Ruinart, and our pastry chefs also use their chocolate for the desserts at La Vague d’Or. Personally, I’m crazy about their fruit pastes,” says Arnaud Donckele.