Urbanologie presents the best the South of France has to offer, on the restaurant side of things...

 Restaurant Alain Ducasse (previously Le Louis XV)

This extravagant fine-dining restaurant (orginally launched nearly 30 years ago), is a revolution of French haute cuisine, where renonwed chef Alain Ducasse was awarded 3 Michelin stars for the very first time. A culinary collaboration between Ducasse himself, Franck Cerutti (the creative director of the Hotel de Paris’s restaurants), and Dominique Lory, (the chef du cuisine, who’s run the kitchen of Le Louis XV since 2011) it is typically French Riviera 'art de vivre' in style, reflecting the relaxed atmosphere of the region, with an awe-inspiring hand-crafted chandelier taking centre stage in the 'jewel box' of a dining room. Recently reopened with a new look, a new menu ('more of an evolution than a revolution') and a new name. Expect dishes such as 'blue lobster with myrtle berries, ginger and roasted peaches' and 'guinea fowl from Les Landes girolles, sorrel condiment' alongside renowned first class service.

Mirazur

The 1930s Riveria style and magnificent views over the Mediterranean and Menton, (as well as one of France’s oldest avocado trees) adds great charm to this southern French hotspot. The unique herb and citrus garden is full of an array of fresh herbs and other culinary plants (such as 40 varieties of tomato!), all hand-picked daily and used extensively within the menu. At the lower level, the bar leads out into a small terrace, with glass-fronted kitchen inside where you can enjoy watching chef Mauro's team working away - up close, with the option of sitting at the bar counter and sampling some of the chef’s dishes. Complete your experience by taking a walk down to the orchard filled with lemon and orange trees, mandarins, clementines and grapefruit trees that you can smell and touch either before or after your meal. Expect dishes (on the ever-changing menu) using local fish and vegetables served in a simple, modern and refreshing way, such as San Remo prawns with lemon cream, red cabbage sauce and spinach candy. 

L’Atelier de Jean Luc Rabanel, Arles

In a little street a stone’s throw from the church of Sainte-Trophime (right in the heart of Arles), chef Jean Luc Rabanel opened his “atelier” (meaning workshop). Known in France for being the first 'bio-chef', he uses vegetables in more than 80% of his dishes. He has his own vegetable garden in Camargue, where he grows ingredients for his dishes including salsify, horseradish, zucchini flower, parsnip, “blette”, sweet potato and Jerusalem artichoke. The restaurant received its first Michelin star in 2007 (with a second following, plus '5 toques' from the Gault & Millau guide - only 13 restaurants are rated at the same level in France). For the décor, expect a modern and rather spartan interior, with tables topped with a blend of cement and pigments (instead of traditional cloth). As for the food, there is no menu but a list of 'suggestions' for U to discover, such as the 'five-tomato gazpacho' or a 'salad of crisp vegetables with fresh sardine on a sablé of bitter almond and parmesan' - reflecting Jean's concept of 'making the natural even more natural'.

Hostellerie Jérôme

This hotel is in a former Cistercian monastery (built in the 13th-century) making for a stunning setting to dine in southern France. At the heart of which is a Michellin starred (and typically southern) restaurant, headed up by chef Bruno Cirino who makes a weekly 150km trek to San Remo for the freshest and tastiest Mediterranean prawns and red mullet. As well as his hand-picked ingredients, the restaurants direct link with local farmers, ranchers, fishermen, gardeners allow for produce that is unparalleled to any other in the restaurant scene. Aside from the food, their extensive wine list is a highlight of this popular hotspot, with local and regional wines on offer. Enjoy dining in a room with vaulted ceilings and frescoes, as well as the option of a very quaint terrace. Expect dishes such as 'a sea capon prepared in three steps, the soupette, tartare and roast' or 'lamb "Sambucano" Pre-Alps, savory and autumn beans'. The hotel also runs a 'bistrot' 100 yards away - Cafe de la Fontaine - serving fresh local products in a more casual atmosphere. 

Ideal For

The best the region has to offer...