La Vague d'Or - Cheval Blanc St-Tropez

Picture a luxury hotel set amidst pine trees in the picturesque Gulf of Saint Tropez - an idyllic scene for knockout food. Dedicated and demanding, chef Arnaud Donckele pays a vibrant tribute to this sun-drenched landscape. He starts with a painstaking study of the local fish in a bid to devise recipes that reveal the full scope of each species’ nuances, textures and tastes in a range of compositions that are infinitely varied. Each ingredient is of course flawlessly crafted, but the chef’s strong suit is undeniably sauces, referred to as “ephemeral” or “velvety”, and which are both big boned and delicate. In fact, their names already read like a guide to the Mediterranean underworld: sabayon of a reduction of scarlet prawns flavoured with star anise and marigold, “creamy little blue fish from the sea” flavoured with tomatoes and riquette, stock of abalone and shellfish in lemon flavoured olive oil… His turf recipes are equally high flying and embody a constant quest for the perfect tomato, pepper or courgette to underscore pigeon, lamb or sweetbread. An exceptional experience every time!

Culinary Lineage

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