La table

CHEF LAURENT GUYON Originally from Provence, chef Laurent Guyon presents market-led cuisine shaped by both regional traditions and influences gathered during his travels, particularly in the Caribbean islands. His menu brings together French, Mediterranean and subtle exotic flavours, with part of the selection changing each season while several classic dishes remain available throughout the year.

Committed to working with regional producers, the chef regularly features local ingredients such as black truffles from the Haut-Var, vegetables, salads and cheeses from nearby farms, goat’s cheese from Christian Guerrero in Figanières and snails from L’Espigaou in Callas. To accompany the menu, the restaurant offers a carefully chosen selection of regional wines.

Laurent Guyon trained at the Belliard hospitality school in Paris before beginning his career at La Vieille Auberge Saint-Nicolas in Hyères. He later worked at Le Moulin de Mougins and continued his training in Switzerland at the restaurant Königstuhl in Zürich. In the early nineteen nineties, Laurent and his wife Meia moved to Saint-Martin in the Caribbean.

There he led the kitchens of Alizea and later Le Pressoir, where he developed a deeper understanding of island ingredients and spice-led cooking. After returning to Switzerland, he spent three years as second chef at La Maison des Halles in Neuchâtel. In two thousand and three, Laurent and Meia Guyon returned to Provence to open their own restaurant.

Drawn to the calm setting of the Haut-Var villages, they chose Tourtour near Draguignan as the location for La Table. Today, the chef continues to draw inspiration from his travels while revisiting traditional French recipes with subtle influences from other cuisines.

Recognised with the title of Maître Restaurateur, he remains committed to house-made cooking and a menu guided by seasonal produce.