Terre Blanche five-star Hotel Golf Resort Spa invites you to a double-starred gastronomic experience at restaurant Le Faventia with chef Yannick Franques.
Half an hour away from Cannes, not far from the bright lights of the French Riviera, on the road bordering the pretty village of Tourettes, nestled in the hills of Provence, is extending the immense and incomparable estate of 5-star Terre Blanche Hotel Spa Golf Resort.
In this exceptional place, wherever the eye falls, it is attracted by the many works of art that inhabit this magical estate, quiet and elegant, where a rich international clientele smoothly crosses paths, combining the art of living with refinement, comfort and pleasures of the table.
Art marries culinary arts
An essential haute cuisine stepover has opened at Terre Blanche, with the arrival of new chef Yannick Franques, awarded 2 Michelin stars, who contributes his technique, talent and creativity to 4 restaurants: Le Faventia, Le Gaudina, Le Tousco and Les Caroubiers.
The gastronomic restaurant Le Faventia immediately seduces by the classical and contemporary décor of the place. The honey-colored oak floors, noble natural materials, master paintings adorning the walls, white tablecloths, the softness of the light tones, the brightness of the cutlery, the comfort of chairs, provide a cozy and relaxed atmosphere.
Yannick Franques, a passion for the job
Yannick Franques, Meilleur Ouvrier de France 2004, is crowned with a an outstanding career in Paris and the French Riviera, with celebrity chefs like Christian Constant, Alain Ducasse, Eric Fréchon, within prestigious adresses such as restaurant Ledoyen, Hotel de Crillon, Louis XV, La Grande Cascade, Le Violon d’Ingres, Bristol Hotel, La Coupole, Hotel Mirabeau, the Château Saint-Martin & Spa.
Inspired by the terroir of Provence
Today, Yannick Franques gets its culinary inspiration from the terroir of Provence. He practices a cuisine which plays tones and colors as well as fragrances, combining sunny flavors and local inspiration. The menu of gastronomic restaurant Le Faventia is defined as a Provencal style “cuisine bourgeoise”. The menu is featuring the chef’s signature dish “Le Mystère de l’œuf “, a creation based on parmesan cream, flowing egg yolk buried in a white snow covered with a crispy bun.
You can also greet the talent of pastry chef, Freddy Monier, who since the age of 28, joined the team of two-star chef Yannick Franques. He will appeal to those who like to finish their meal with a fruity note with an apple dessert. And many other delicacies…
The wine paring is enhanced by highly talented Chef Sommelier Alexandre Pauget and service is orchestrated by Thierry Demolliens, another Meilleur Ouvrier de France and Olivier Para, Head of Restauration.
We can honor the great professionalism of Gilles Fouilleroux, CEO of Terre Blanche Hotel and Spa who succeeded to surround himself with a high gastronomic value with with the aim of achieving excellence of the table.
Terre Blanche, Land of exception
The Var area Terre Blanche Hotel Spa Golf Resort, member of The Leading Hotels of the World, is an unrivaled luxurious resort of 300 hectares which combines the charm and authenticity of Provence with chic of the French Riviera.
It includes 115 independant suites and villas around two 18-hole golf courses and a driving range amidst a lush forest of oaks. The offer is completed by a 3,200 m² spa, swimming pools, 7 reception rooms, 4 with private terrace. A Leadbeatter Golf Academy welcomes enthusiasts of all levels with a Centre for Analysis of posture and sports gesture.
Evening degustation menu:
Amuse Bouche: Lobster and octopus with smoked eel, Yuzu juice ice.
Le Mystère de l’œuf, en neige, big crispy breadcrumbs brioche, Reggiano parmesan cream.
Le Saint Pierre, “cuit au naturel”, eggplant caviar with coriander, cumin and carrot sabayon.
Pigeon du Chapon Bressan with big chocolate macaroon, thigh in Pascaline tourte, fennel and olives taggiasche.
Pre-dessert: Espuma of Yuzu lemon, candied strawberry and jasmine, basil granité.
Dessert: La Pomme, Tatin style, crémeux Tahitian vanilla and Yusu, Manzana sorbet.
Wines accompanying the dishes:
Assyrtiko “Gaia”, (Santorini, Grèce 2011), Les Chamoix du Paradis, (Domaine JF Ganevat, Côte du Jura 2011), Domaine Gavaison “Emotion” (Côtes de Provence 2011), Château de Vignelaure (Côteaux d’Aix en Provence 2008), Cidre de Glace “Neige”, (Quebec 2011).
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