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La Table du Castellet

3001 route des Hauts du Camp, 83330 Le Castellet, France
17.5/20
 Prestige Restaurant
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12 PHOTOS
Location
Le Castellet
Chef
Fabien Ferré
Cooking
French | Gastronomic | Local | Signature cuisine
Services
Access for people with disabilities, Accommodation, Private Parking, Valet parking
Style
Elegant, Exceptional setting, Romantic
Budget (€)
Indicative price per person (excl. drinks)
190 to 380

Gault&Millau's review 2026

17,5/20
Prestige Restaurant
On the table, to your right, you’ll notice two pieces of silverware and an artisan knife, whose sleek silhouette mimics that of a ship’s hull. This image encapsulates Fabien Ferré’s cuisine—part classic, part contemporary. Classic in the excellence of its technique and in its aesthetics—an academic tradition in the best sense of the word—and contemporary in the inventiveness and elegance of its compositions. This magnificent Provençal inn overlooks the valley and serves as the setting for a rare gastronomic experience, where land and sea come together with infinite delicacy. The chef impresses with dishes that are seemingly simple yet profoundly complex, skillfully capturing the essence of the ingredients and bringing them to life, both in time and space. There’s a perfectly seared mackerel, the lingering warmth on the palate of the flesh confit in jalapeño oil, the smoothness of a velvety sauce made from lightly toasted almonds, and the tang of pickled cucumber. Then there’s the exceptional squid Provençal-style, a masterpiece of simplicity and precision, featuring firm, dense squid, this very earthy take on the dish with a reduced chicken broth, infused with marjoram and basil, which you’ll naturally want to mop up with the fennel-seed and garlic brioche served at the start of the meal. The oxidatively aged John Dory has a certain Jura-like quality, with that small bed of mushrooms hidden beneath the leaves, the John Dory simply roasted in butter, and that magnificent sauce made with oxidatively aged wine from the Domaine de la Bastide Blanche, Estagnol cuvée. We must also mention the red mullet, prepared in the style of a “lièvre à la royale,” with a sauce (always the sauces) made from the fish’s offal—the mullet’s liver blended with foie gras—and an elegant ravioli of celeriac and blackcurrant. The desserts round out the meal without missing a beat. You’ll also be invited to explore the wine cellar guide, a five-volume collection featuring an extensive selection from across the country. Impeccable service.

Map

Map — La Table du Castellet
3001 route des Hauts du Camp, 83330 Le Castellet, France
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Fabien Ferré
    Fabien Ferré Chef
    Fabien Ferré Fabien Ferré Chef
  • Rémy Barbagelata
    Rémy Barbagelata Pastry Chef
    Rémy Barbagelata Rémy Barbagelata Pastry Chef
  • Florian Wunenburger
    Florian Wunenburger Head sommelier
    Florian Wunenburger Florian Wunenburger Head sommelier
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