Antibes – 31.05.2026: Nicolas Rondelli, Michelin-starred chef of the restaurant Les Pêcheurs located in the Cap d’Antibes Beach hotel, is renowned for his refined Mediterranean cuisine. Despite a demanding professional schedule, he regularly finds time to visit the Auberge de Provence, located nearby in Grasse. This restaurant, run by Éric and Carine Graziotti, is situated in the heart of the picturesque village of Plascassier and offers authentic cuisine inspired by family recipes.
The Auberge de Provence is known for its traditional dishes such as pissaladière, socca, and stuffed vegetables. The large terrace with a view of the surrounding mountains invites relaxation. The dishes are prepared with fresh, seasonal ingredients purchased directly from the market. The prices are reasonable, with à la carte dishes between 17 and 24 euros and an adult menu at 33 euros.
The connection between Rondelli and the Auberge de Provence highlights the appreciation of the region’s culinary traditions. Despite his success, Rondelli remains loyal to the roots of Provençal cuisine and appreciates the authenticity of the dishes served at the Auberge de Provence. This recognition of local specialties is reflected in his own cuisine, which always focuses on quality and freshness.
Rondelli’s regular visits to the Auberge de Provence demonstrate the importance of preserving and promoting regional culinary traditions. They remind us that, even in haute cuisine, the link with origins and respect for local specialties are essential.
For lovers of Mediterranean cuisine, the Auberge de Provence is a hidden gem offering authentic dishes in a charming setting. The combination of traditional cuisine, fresh ingredients, and warm hospitality makes the restaurant a privileged place for culinary discoveries.
The story of Nicolas Rondelli and the Auberge de Provence is a fine example of the connection between great chefs and the culinary traditions of their terroir. It illustrates how important it is to honor one’s roots and preserve the authenticity of regional cuisine.
In an era where gastronomy is often marked by trends and innovations, this story reminds us that true culinary art lies in the appreciation and preservation of traditions. The Auberge de Provence and Nicolas Rondelli embody this philosophy and contribute to maintaining and promoting the culinary diversity of the region.
For those who wish to discover the true essence of Mediterranean cuisine, a visit to the Auberge de Provence is essential. Here you savor the authentic flavors of the region in a welcoming and genuine setting.