La Villa Madie

13260 CASSIS

17.5/20
Prestige Restaurant

BOOK

6 PHOTOS

Chef Dimitri Droisneau

Cooking Gastronomic

Services Children's menu | Disabled access | Private parking lot

Price Indicative price per person (excl. drinks)

180€ à 350€

Gault&Millau's review

17.5/20

Prestige Restaurant From the terrace, all is emotion. The sweep of the sea, the scent of pine trees, the beauty of the Corton cove protected by the impressive Cap Canaille, and the inevitable orchestra of cicadas. Perfect harmony with Dimitri Droisneau's fresh, Mediterranean cuisine. Cuttlefish and smoked anchovies, fried bones to be eaten with the fingers (we're allowed), grilled eggplant caviar and coriander ice cream. We can't get enough of the slices of raw red mullet delicately placed on a crunchy baguette, criste-marine leaf and sea urchin tartar with tarragon. A surprise dish: bass pavé on a Pascal Migliore oyster wrapped in a pak choi cabbage leaf, oyster leaf, lemon-flavored cordifole and combava, all on a grandiose iodized foam. We'd love more! The wiser St. Pierre, lacquered (a little cooked) with cooking juices and bones, combines with a delicious garden of small raw vegetables, tomatoes, chanterelles and velvety herbs. As a wink, a dried tomato powder reproduces the shape of the fish. The cicadas pause to let us appreciate the magnificent Costières pigeon cooked to perfection, escorted by a brigade of red fruit, cherry, blackberry and giblet sticks. The desserts by Christophe Gasper, the new pastry chef, are in unison, like this panacotta and saffron ice cream, in a light, airy shell, a creaminess of Calanques honey and Roquevaire saffron, and the hint of acidity provided by a carpaccio and a grapefruit and timut pepper vinaigrette. David Piquet, an outstanding sommelier, is developing an encyclopedic wine list and offers a rare, atypical and silky cuvée Gari, born of a friendship between Pierre Gagnaire and architect Rudy Ricciotti, vinified at Domaine Giraud in Châteauneuf-du-Pape.

Plan