Restaurant Colette at the Hotel Sezz Saint Tropez is changing its menu to mark its 5th anniversary. On the menu, there’s plenty of good stuff, including fire-grilled meats for meat lovers. Charolais and Salers beef, Black Angus from the USA, Wagyu from Chile, Quercy lamb and Iberian pork are all sublimated by chef Patrick Cuissard.
Dishes are prepared using only the freshest ingredients, and take exotic or Mediterranean inspirations in homage to the region. Argentina takes center stage with a wood-fired parillada “just like in Salta”, accompanied by corn pancakes. The chef doesn’t forget piscivores, revisiting fish in a snaké version.
A culinary experience cradled by a DJ set and live music every evening throughout the summer.
For the fourth year running, Patrick Cuissard continues to reinvent himself for the Colette restaurant in Saint-Tropez. Like the writer to whom the restaurant pays homage, the chef cultivates refined, authentic cuisine.
For further information: www.hotelsezz.com
Cette publication est également disponible en :
