restaurant le castellaras fayence

Restaurant Le Castellaras Celebrates Michelin Star

©Le Castellaras
restaurant le castellaras fayence

© Cook and Shoot by Aline Gerard

The Restaurant Le Castellaras in Fayence celebrated its Michelin Star at a gastronomic Garden Party by two starred chefs: Alain Carro and Quentin Joplet.

A key annual event celebrating special occasions, the Garden Party of the Restaurant Le Castellaras in Fayence has hosted guests on Sunday, July 5, 2015, around a Brunch – Barbecue to celebrate in a convivial atmosphere the Michelin star recently won by Quentin Joplet. The young chef returned to Le Castellaras the star that Hermance Carro‘s father, Alain Carro had earned twenty years ago and kept for fifteen years.

“Cuisine du marché”

The Restaurant & Chambres d’Hôtes Le Castellaras is a large Provencal bastide overlooking the valley of Fayence in an idyllic countryside setting. Its large terrace is sheltered from the heat of the southern sun by large trees, including a huge plane tree, and cooled off by a large Asian-inspired basin where large (and greedy) colorful Koi carp frolic. The chef Quentin Joplet, who succeeded Alain Carro, is cooking local seasonal products, a “cuisine du marché” with great respect for the environment. To eat in peace, the terrace is surrounded by a Bio Belt against mosquitoes.

restaurant le castellaras fayence

Foie Gras hamburger

Brunch – Barbecue by two starred chefs

The Garden Party attracted many guests around a Brunch – Barbecue concocted by two starred chefs: Alain Carro, who opened Le Castellaras in 1989 with his wife Marie-Claude and kept a Guide Michelin star from 1995 to 2010. Since 1999, the restaurant is part of the Association of Maîtres Cuisiniers de France and Quentin Joplet obtained the title of Maître Restaurateur – awarded by the State – in September 2013, before winning a Michelin star this year (only 3 granted the Var department in 2015).

Excellent fresh products from local terroir

The guests of the Garden Party could taste many dishes cooked in the spirit of Restaurant Le Castellaras: market cuisine, with the seasonal excellent fresh local produce or local fishing, beautifully elaborated or cooked at heart. For starters, salads made from fresh tomatoes with basil, Foie Gras, sublime burgers with Foie Gras, a gorgeous Fish Soup with its croutons and Rouille, gazpacho and other entrées. The meal continued with barbecue specialties: juicy quail, large sea bass, large prawns, Côte de Boeuf, grilled “andouillettes”… accompanied by sun-drenched vegetables and stuffed vegetables, including delicious stuffed zucchini flowers. And even the less gourmands had kept some room for desserts.

restaurant le castellaras fayence

© Cook and Shoot by Aline Gerard

Wines from Eléonores de Provence

The Garden Party delights were accompanied by Red, Rosé and White wines by three ladies winemakers, Members of the Eléonores de Provence: Domaine de Gavoty, managed by Roselyne Gavoty, Château Roubine, managed by Valérie Rousselle and Château La Calisse, led by Patricia Ortelli.
The Eléonores de Provence is an Association of Lady winemakers, ambassadors of a subtle and refined Provençal lifestyle. The inauguration of the Route des Eléonores de Provence took place at the Restaurant Le Castellaras on July 3, 2013.

Chateaux & Hotels Collection

Le Castellaras just joined the prestigious Châteaux & Hôtels Collection network, created by Alain Ducasse. The estate is labeled Quality Tourism since 2013 and was awarded the International Label “Clef Verte” – only 20 establishments in France have received this prestigious honour.
The chambres d’hôtes offer stunning views over the Valley of the beautiful village of Fayence. Le Castellaras also boasts a swimming pool with solarium and jacuzzi in the garden all year…

restaurant le castellaras fayence

Alain Carro, Hermance & Quentin Joplet

About Hermance and Quantin Joplet

After his hotel studies at the Citadel of Namur in Belgium, Quentin Joplet has started his professional training with Ronald Stas at Le Lispius in Overijze (Belgium) then continued his training for 2 years with Alain Carro. He worked with Michel Bras in Laguiole in the Aveyron, where he developed his taste for cooking seasonal vegetables, herbs and flowers.

Hermance Joplet is the daughter of Alain and Marie-Claude Carro, creators of Le Castellaras. She studied at the hotel school in Nice and Strasbourg before working alongside Michel Sarran and Michel Guérard, at Potel et Chabot. She was an intern with Daniel Boulud in New York, before creating the restaurant Le Relais in Seillans in 2006 with her husband Quentin. In 2012, she returned with him to her father’s restaurant.
She is taking part in numerous juries including the first female cooking contest La Cuillère d’Or, the Trophée Jean Delavène, the Agécotel tradeshow Nice where she is President of the Jury for the Competition La Main d’Or au Féminin.

www.restaurant-castellaras.com

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Restaurant Le Castellaras Celebrates Michelin Star was last modified: July 10th, 2015 by tamel

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