Hostellerie des Gorges de Pennafort

Chef Anthony Salliège runs the kitchen with an emphasis on local produce. Known for his precise, generous cooking, he regularly visits local markets to select the day's produce and maintain close relationships with suppliers. Originally from Burgundy, he gained experience in a number of well-known restaurants before taking over at Gorges de Pennafort. Here, he continues the work begun by chef Da Silva, who helped make the restaurant one of the Var's most renowned gastronomic addresses. The menu reflects this approach to seasonal produce. Dishes may include foie gras with parmesan ravioli, langoustine carpaccio with citrus and caviar vinaigrette, sesame-marinated tuna with crisp vegetables, or roast pigeon served with truffle purée and Saint-Julien red juice. Chef Salliège also introduces his own combinations, such as red mullet served with young vegetables in vinaigrette, fennel coulis with saffron and carrot sorbet. The result is a menu shaped by local produce, meticulous technique and a serene setting in this Provencal bastide.