This beautiful hotel, which is in the process of obtaining 4-star status following extensive renovation work, is once again the region's "place to be". Jean-Brice Ruffroy, who has worked his way up from the finest tables of French gastronomy, demonstrates his mastery of cooking and seasoning in every suggestion served in the trendy setting of the dining room or on the terrace. His aim is to give pride of place to fresh seasonal produce from the Mediterranean in a tempting bistronomic menu, modernized by flavors from elsewhere. This summer, for example, you could feast on Label Rouge pig with artichokes and phô broth, and coquelet jaune with Jerusalem artichokes and red onions. For dessert, his apricot in three ways - candied, roasted with thyme, creamed - was a wonderful discovery, revealing the flavors of his terroir. We're happy to say that Jean-Brice Ruffroy is a poet of southern flavors. The Hôtel du Parc, with its gentle ambience reminiscent of Tuscan architecture, is also the ideal venue for all your private and business events. The quality of service, the many beautiful rooms (some with sea views), the contemporary interior decor, the outdoor area with its swimming pool, and the meals designed and prepared by the chef, make the Hôtel du Parc an address not to be missed.
