La Table du Castellet

Rating: 17
Author: Gault&Millau

83330 LE CASTELLET

17/20
Prestige Restaurant

BOOK

12 PHOTOS

Chef: Fabien Ferré
Cooking: French | Gastronomic | Local | Signature cuisine
Services: Access for people with disabilities | Accomodation | Private Parking | Valet parking
Style: Elegant | Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

180 to 360

Gault&Millau's review 2026

This year, in pole position, young driver Fabien Ferré has taken control of the Castellet table, his splendid racing car. Long an accompanied driver alongside Christophe Bacquié, the chef has now become an ace behind the wheel, ready to give us all a thrill, here just a few meters from the Paul Ricard circuit. Before you start the race, you'll need to choose your track: Blue course for vegetal expression, Red course for marine expression. And if you don't want to choose, the all-new Symbiosis menu brings together the best of both. The first few laps of the course are already full of emotion. From the sea bream to the sublime tartelette and anchovy melba, everything is spicy and well-calculated. Then the first lightning acceleration with this white asparagus from Mont Ventoux, followed by a Provençal-style squid... marjoram and basil race ahead. The straight line is there in front of you: turbot or red mullet? In retrospect, this magnificent turbot accompanied by shellfish, cazette and Kristal caviar wins by a narrow margin. Stop by the stand? Don't miss a visit to the cheese cellar for a unique moment between goats and cheeses from the south of the country. Ready for one last round? Our team of pastry chefs will help you discover new gourmet flavors with a touch of lightness and finesse. A final trio for the photo finish: between kiwi, apple and barley, it's this last dessert accompanied by gavotte, kumquat and rye miso that will take the podium. And if you'd like to sample the winner's champagne, the extensive and costly wine cellar is staffed by the excellent sommelier Jonathan Pral.