La Table de Pierre
2320 Route des Serres, 06570 Saint-Paul-de-Vence, France
© Jérôme Mondière
3 PHOTOS
© Jérôme Mondière
Practical information
- Location
- Saint-Paul-de-Vence
- Chef
- Alexandre Baule
- Cooking
- French | Local | Provençale
- Style
- Romantic
Budget
(€)
Indicative price per person (excl. drinks)
99 to 175
Gault&Millau's review 2026
15/20
Remarkable Restaurant
Along a small, winding road that climbs toward the picture-perfect village of Saint-Paul-de-Vence, the Mas de Pierre comes into view around a bend, discreetly nestled in its Mediterranean setting. This Relais & Châteaux resort features villas set in the heart of a park that combines a vegetable garden, a spa, and a lagoon-style pool lined with sand. Three restaurants round out the experience, including La Table de Pierre, the estate’s gastronomic haven. From the open kitchen overlooking the dining room, Breton chef Paul Gouel (to be replaced by Alexandre Baule in October 2026) has taken over from Rodolphe Loury. With three natural-style menus—featuring four, five, and six courses, priced at 99, 125, and 175 €—the meal unfolds with clarity. Right from the start, the amuse-bouches are elegant and flavorful, followed by the “Instant Provençal”—in this case, a tartare of red shrimp from Le Grau-du-Roi, drizzled with fig vinegar infused with the juice from the heads and shells. Next comes the artichoke ravioli, its dough deriving its color from the artichoke’s own chlorophyll, filled with Colonnata bacon and set atop a leaf-based emulsion that conceals a tangy juniper berry gel. Next come the fried potato gnocchi, flavored with a tarragon pistou from the estate and enhanced with a few strips of Menton lemon zest. The veal tenderloin is pan-roasted with caramelized onions, the center still pink. A first sauce gently coats the meat—a full-bodied jus made with onions bursting with juice—followed by a harissa sauce that gently enhances its flavors. The white eggplant, harvested on the estate, is prepared in two ways. First as a caviar, served in small dabs, then as a cylinder filled with eggplant, harissa, and anchovies, for a natural saltiness. Finally, served at the table, a brilliant vegetable reduction that could easily be mistaken for veal stock, even though it is entirely plant-based. At this point, you can happily indulge in the cheese cart, whether the cheeses come from Peymeinade or a bit further afield. They pair wonderfully with the house-baked sourdough breads, made from a blend of flours whose recipe the chef keeps secret. Next come the desserts by pastry chef Manon Isnard. First, the freshness of lavender-infused yogurt, served over a queen-claude compote, offering a delicate interlude before the grand chocolate finale. A 70% dark chocolate cream and a second cream with grains are revealed in layers, separated by thin, crispy wafers, all complemented by a blond chocolate ice cream infused with a premium whiskey. The wine cellar is impressive, overseen by an attentive head sommelier, while the service, flawless in every detail, is equally outstanding.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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