Hostellerie de La Belle Aurore

Côte d'Azur / French Riviera > Sainte-Maxime

Chef Geoffrey Poësson, previously recognised for his work at La Badiane, now leads the kitchen at La Belle Aurore, a seafront hotel-restaurant.

Drawing on his experience alongside Roger Vergé, he presents a cuisine that balances sea and land, with precise cooking and carefully prepared sauces.

The five-course “Balade Gourmande” menu, priced at one hundred thirty-five euros, offers a structured overview of his approach. Dishes may include pan-fried gnocchi with a selection of mushrooms, duck shavings and meat jus, or a selection of five grilled fish, each prepared simply to highlight its texture and flavour, served with a light béarnaise-style sauce with mint.

Meat dishes such as pigeon are presented across several cuts, including breast, confit leg and stuffed neck, accompanied by a reduced jus with truffle.

Desserts follow a similar approach, with combinations such as orgeat parfait with apricot in different preparations.

The wine list focuses on Provençal references, alongside selections from Bordeaux and Burgundy. Service is consistent and attentive.