In autumn 2018, Jean-Michel Le Béon took the helm of the friendly lunchtime restaurant 'A Ciel Ouvert' near the swimming pool. In the evening, he serves up more elaborate cuisine at the 'L'Acacia' restaurant with its panoramic terrace overlooking the vineyards and Pampelonne beaches.
A native of Brittany, Jean-Michel Le Béon learnt his trade at the Nice culinary school. The chef then honed his talent and perfected his sophisticated, delicious cuisine in major restaurants, treating guests to his strong Mediterranean influences at the Château de Taulane in La Martre, Villa Mauresque in Saint-Raphaël and Chez Bruno in Lorgues. His dishes combine the flavours of the French Riviera and Italy with the occasional Oriental touch.
Mindful of current environmental concerns, Jean-Michel Le Béon favours local produce, mostly working with hand-picked regional producers. His menu changes with the seasons and nature's offerings. This year, as in last autumn, his extensive experience and love of produce are sure to be a huge hit with food lovers.
Alexia Fresia: a passion for desserts
A true Ramatuelle native, Alexia Fresia is a young pastry talent who delights the taste buds of Château de la Messardière guests. Alexia puts a new spin on old pastry classics while developing her finesse and dessert presentation technique. Her menu offers seasonal delights, such as 'the soufflé with château honey, raspberry and bergamot granita and fromage blanc ice cream with honey', 'the soufflé tartlet with Manjari chocolate, pine nut praline and caramel ice cream with Herbes de Provence' and her delicious, must-try 'vanilla panna
cotta with olive oil–lemon ice cream'. All of these wonderful desserts are delightful additions to her menu.
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