La Table du Castellet
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3001 route des Hauts-du-Camp, au Circuit Paul Ricard, Le Castellet, 83330
神婆爱吃Southern France experiences virtually no rain in summer, with only occasional showers in autumn, followed by a vibrant rainbow and a warm, sunny day – a consistently mild climate.
The overall service at La Table du Castellet is, I can confidently say, among the best in all of France, encompassing sommelier service, hospitality, and the dining experience itself. On the day I visited, many tables were already double-turned for dinner. This is rare even in the French Michelin three-star restaurant industry.
Executive Chef Fabien Ferré, only 36 years old, broke the record for the highest-rated Michelin three-star chef in France last year. He combines the finest ingredients from the Mediterranean coast, using some less common ingredients and spices, yet his dishes remain refined, delicate, and perfectly balanced, with no dish exhibiting an unbalanced flavor profile. The squid was served with marjoram and basil, the cardinal prawns were paired with red velvet roses and Mexican lemon, and the sea bass was combined with verbena and other herbs in a fish head broth… Take, for example, the darling of Mediterranean fine dining, "John Dory," where he seasoned with local grey hydrangea, fried caper buds, and parsley oil, and marinated watercress to add acidity. The delicacy is evident. The two desserts, "Barley" and "Provençal Fig," were both of high quality.
While eating, I recalled the legendary Michelin three-star restaurant La Maison Troisgros, which I had just visited last year. Later, I discovered it was the restaurant of my chef's mentor. I can only say, what a wonderful coincidence.
The sommelier presented an impressive wine list, yet with clear logic. He was intimately familiar with the stories behind each wine region, narrating them eloquently. He even specially requested an allocation for us that wasn't on the list. Even a guest who can't hold their liquor would surely find themselves enjoying a drink at this moment.
My girlfriend chose the "fish menu" because we'd really been enjoying the cheese carts at French restaurants for several days. Knowing I'm not one to make unreasonable requests, she immediately said, "We'd like to change it." But we really wanted the best wine pairing, since we had Hayas, Meursault, and Heidschick vintage Blanc de Blancs on hand… With such fine wines around, how could we let the appetizers sleep? So the front-of-house manager came back twice to confirm, and then proactively changed it to a spiced caviar crisp, without the slightest impatience.
Still wanting more, it was nearly late at night, and we needed to get back to the hotel, but couldn't get a taxi. The hotel's parking attendant, for safety reasons, offered to drive us back.
Having eaten at restaurants around the world like this, while occasional novelty is fine, for everyday life I just want steady happiness. All I want to say is, I'll be back next time.Reviews of La Table du Castellet
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Southern France experiences virtually no rain in summer, with only occasional showers in autumn, followed by a vibrant rainbow and a warm, sunny day – a consistently mild climate. The overall service at La Table du Castellet is, I can confidently say, among the best in all of France, encompassing sommelier service, hospitality, and the dining experience itself. On the day I visited, many tables were already double-turned for dinner. This is rare even in the French Michelin three-star restaurant industry. Executive Chef Fabien Ferré, only 36 years old, broke the record for the highest-rated Michelin three-star chef in France last year. He combines the finest ingredients from the Mediterranean coast, using some less common ingredients and spices, yet his dishes remain refined, delicate, and perfectly balanced, with no dish exhibiting an unbalanced flavor profile. The squid was served with marjoram and basil, the cardinal prawns were paired with red velvet roses and Mexican lemon, and the sea bass was combined with verbena and other herbs in a fish head broth… Take, for example, the darling of Mediterranean fine dining, "John Dory," where he seasoned with local grey hydrangea, fried caper buds, and parsley oil, and marinated watercress to add acidity. The delicacy is evident. The two desserts, "Barley" and "Provençal Fig," were both of high quality. While eating, I recalled the legendary Michelin three-star restaurant La Maison Troisgros, which I had just visited last year. Later, I discovered it was the restaurant of my chef's mentor. I can only say, what a wonderful coincidence. The sommelier presented an impressive wine list, yet with clear logic. He was intimately familiar with the stories behind each wine region, narrating them eloquently. He even specially requested an allocation for us that wasn't on the list. Even a guest who can't hold their liquor would surely find themselves enjoying a drink at this moment. My girlfriend chose the "fish menu" because we'd really been enjoying the cheese carts at French restaurants for several days. Knowing I'm not one to make unreasonable requests, she immediately said, "We'd like to change it." But we really wanted the best wine pairing, since we had Hayas, Meursault, and Heidschick vintage Blanc de Blancs on hand… With such fine wines around, how could we let the appetizers sleep? So the front-of-house manager came back twice to confirm, and then proactively changed it to a spiced caviar crisp, without the slightest impatience. Still wanting more, it was nearly late at night, and we needed to get back to the hotel, but couldn't get a taxi. The hotel's parking attendant, for safety reasons, offered to drive us back. Having eaten at restaurants around the world like this, while occasional novelty is fine, for everyday life I just want steady happiness. All I want to say is, I'll be back next time.