LA VAGUE D'OR
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Three-star chef Arnaud Donckele loves to pay tribute to Saint-Tropez and Provence by magnifying local produce.
With his third star awarded by the Michelin guide in 2013 and kept for ten years, chef Arnaud Donckele continues to give his best. His credo is to pay homage to Saint-Tropez, to Provence, with numerous dishes designed to highlight the sea and the work of fishermen, the land and local quality products, vegetables from Cogolin, olive oil from Gassin, saffron from La Môle, cheeses from Collobrières, tomme from Châteaudouble. Rare moments of gourmet bliss that are well worth breaking your piggy bank.
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Members' reviews on LA VAGUE D'OR
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The intellectual, the poet and the actor.
So what’s extraordinary here? It’s a 3 stars, you should expect no less. Well, first of all, it’s a notch above extraordinary like all the Cheval Blanc.
A lot to say but I’ll limit to 3 points
The first two are actually the tension between the intellectual side and the emotional side. The chef Arnaud Donckele is the extremely well known for his dedication to sauces, and bringing them back to the forefront. But something was still bugging me: reducing (no pun intended) him to the superstar of the sauce was missing the point. Until I came to this Cheval Blanc. Here you can see how his intellectual part pushes him to look (dig, extract, isolate, magnify) for the essences and how a romantic part uses it not only to express, but also even fuel, his emotions. He’s like a Nerd in love. When they are, and when they manage to express their emotions correctly, they can conquer any heart because they turn the loved object in something even more sublime. He’s expressing himself correctly… and this Romantic side is perfect with the location, bringing back to Saint Tropez the intellectual and the freshness of the late 50s, without the bling. What’s in it for you? A very refined, diverse and yet coherent cuisine.
But this will not be complete without mentioning Thierry Di Tullio. Gastronomy is closer to the living arts than any other art. You have the chef that is the author and very often the director, and then the producers (literally), the brigade who every night put a bit of their souls into making a recipe a reality, etc… The dining room is where you have the actors, forming a band. They will play their roles, with their personal touches and sensibilities, to you, dear reader and spectator. A plate without a good service, is like a script without a voice : Some great material. Thierry Di Tullio, the maître d’hôtel, is an actor, is an artist.
The mood was chic and suave. I’ve seen friends, family and couples. I was alone but with total fullness enjoying the view, the cuisine, the moment. Some may call this Plenitude.
A top tiers 3 stars.
I barely can wait to come back.
Service exceptionnel !!
Cuisine exceptionnel bravo à toute l’équipe.
Tout était parfait. Depuis notre arrivée et la prise en charge de notre voiture, lors l’accueil, lors de l’apéritif dans le jardin, puis du dîné dans le restaurant et jusqu’à la présentation de notre véhicule par le voiturier avec une petite surprise pour le petit déjeuner du lendemain à notre domicile , nous avons visité un monde hors du commun où règne une exceptionnelle sensation de bien-être avec un savoir-faire et un professionnalisme à couper le souffle.
Nous avons été de découvertes en découvertes sur tous les plats proposés et racontés comme une histoire passionnante par un personnel très agréable et un service impeccable.
Les plats apportaient une multitude de saveurs, tous aussi délicieux les uns que les autres.
Nous avons vécu un très grand moment de gastronomie qui ne peut s’oublier tant la qualité, en tous points, est vraiment exceptionnelle.
Sans oublier la magnifique rose offerte à ma chérie en fin de dîner.
Merci pour ce voyage culinaire extraordinaire dans un lieu magique.