On Friday 29 May 2026, Saint-Tropez will host one of the most anticipated gastronomic events of the spring season on the French Riviera: a four-hands dinner bringing together two Michelin-starred chefs at Restaurant Colette, located within Hôtel Sezz Saint-Tropez.
For one evening only, Philippe Colinet and Sylvestre Wahid will create a seven-course tasting menu imagined as a dialogue between two visions of French haute cuisine.
Within the culinary landscape of the French Riviera, four-hands dinners remain rare occasions. They bring together not only two gastronomic signatures, but also two culinary sensibilities capable of building a coherent experience around produce, terroir and seasonality.
Held at the heart of the Michelin-starred Restaurant Colette, this event is already shaping up to be one of Saint-Tropez’s major gastronomic highlights of 2026.
Where to experience an exceptional gastronomic dinner in Saint-Tropez?
Every year, the French Riviera hosts numerous culinary events, yet gastronomic experiences bringing together several Michelin-starred chefs remain particularly sought-after.
The four-hands dinner at Restaurant Colette belongs to this new generation of immersive dining experiences where haute cuisine becomes a true moment of live creation.
Located within Hôtel Sezz Saint-Tropez, just minutes from Pampelonne beaches and the town centre, Restaurant Colette is now regarded as one of the essential gastronomic destinations in the Gulf of Saint-Tropez.
On 29 May 2026, the restaurant will welcome:
- - Philippe Colinet, Michelin-starred chef of Colette,
- - and Sylvestre Wahid, two-Michelin-starred chef.
The dinner will be offered as a seven-course tasting menu priced at €250 per person, with service from 7.30pm to 9.30pm.
Two Michelin-starred chefs united on the French Riviera
Four-hands dinners hold a special place in the world of haute gastronomy.
They require:
- - mutual understanding between the chefs,
- - a shared vision,
- - the ability to engage in dialogue through produce and techniques,
- - while never erasing each chef’s culinary identity.
The dinner on 29 May 2026 will bring together two chefs with complementary backgrounds, combining a total of three Michelin stars.
On one side:
- - Philippe Colinet’s Mediterranean and plant-forward cuisine.
On the other:
- - Sylvestre Wahid’s technical precision and seasonal approach.
This meeting will give rise to a unique menu created exclusively for this evening in Saint-Tropez.
Philippe Colinet: Michelin-starred provençal cuisine at restaurant Colette
Since 2020, Philippe Colinet has led the kitchens of Restaurant Colette within Hôtel Sezz Saint-Tropez.
Michelin-starred since 2021 and twice awarded by Gault & Millau, the chef develops a cuisine deeply rooted in Provençal terroir.
A recognised Maître Restaurateur, he works daily with:
- - local market gardeners,
- - fishermen,
- - regional producers,
- - and breeders from the South of France.
His cuisine is distinguished by:
- - a strong plant-based influence,
- - respect for seasonality,
- - the use of wild herbs,
- - and an elegant yet accessible Mediterranean approach.
Within Sezz itself, the chef has also developed an aromatic kitchen garden where grow:
- - sea fennel,
- - wild fennel,
- - burnet,
- - edible flowers,
- - and fresh herbs used throughout his creations.
Today, Philippe Colinet is among the chefs actively contributing to the renewal of Saint-Tropez gastronomy.
Sylvestre Wahid: one of France’s great gastronomic signatures
Alongside him, Sylvestre Wahid represents one of the leading figures of contemporary French gastronomy.
Born in Pakistan and arriving in France at the age of nine, he discovered the culinary world very early through his father, who served as a chef for the French Foreign Legion.
Trained by some of the greatest chefs, notably Alain Ducasse, Sylvestre Wahid gradually developed a cuisine guided by:
- - produce,
- - precision,
- - cooking techniques,
- - balance of flavours,
- - and lightness.
After opening his restaurant Sylvestre in Courchevel in 2021, he received:
- - his first Michelin star in 2022,
- - followed by a second star in 2025.
The chef has also recently opened a new Restaurant Sylvestre at Mas de l’Amarine in Saint-Rémy-de-Provence on 18 May 2026.
His exceptional visit to Saint-Tropez will therefore offer guests the opportunity to discover his cuisine on the French Riviera for one unique evening.
A seven-course tasting menu designed as a culinary dialogue
The menu for this four-hands dinner has been imagined as a gastronomic score for two voices.
Each dish will showcase:
- - Philippe Colinet’s Mediterranean influences,
- - alongside Sylvestre Wahid’s technical precision.
Among the announced ingredients:
- - langoustine,
- - squid,
- - beetroot,
- - pigeon,
- - lemon,
- - chocolate,
- - and several seasonal creations specially designed for the event.
Each ingredient will be explored through two complementary approaches focusing on:
- - texture,
- - cooking methods,
- - sauces,
- - aromatic pairings,
- - and the rhythm of the menu.
Today, this seven-course format represents one of the most sought-after experiences in the world of French haute gastronomy.
Restaurant Colette: an essential gastronomic destination in Saint-Tropez
Restaurant Colette benefits from one of the Gulf of Saint-Tropez’s most sought-after settings.
Located within Hôtel Sezz, the restaurant opens onto:
- - the hotel’s iconic swimming pool,
- - olive trees,
- - palm trees,
- - and a contemporary décor designed by Christophe Pillet.
The restaurant takes its name from the writer Sidonie-Gabrielle Colette, who discovered Saint-Tropez in the 1920s.
Today, the spirit of the venue still reflects the same philosophy:
- - Mediterranean elegance,
- - conviviality,
- - refined simplicity,
- - and cuisine centred around produce and sharing.
The restaurant welcomes both:
- - Sezz hotel guests,
- - and outside visitors.
Why is this four-hands dinner one of 2026’s major gastronomic events?
Today, this type of event attracts:
- - lovers of Michelin-starred gastronomy,
- - culinary travellers,
- - Michelin chef enthusiasts,
- - visitors to the French Riviera,
- - and international guests staying in Saint-Tropez during springtime.
The dinner on 29 May 2026 brings together several major trends in contemporary gastronomy:
- - immersive experiences,
- - seasonal haute cuisine,
- - chef collaborations,
- - Mediterranean terroir,
- - and event exclusivity.
With extremely limited availability, the evening is already shaping up to be one of the season’s culinary highlights on the French Riviera.
Practical information — Four-hands dinner at Colette Saint-Tropez
- - Date: Friday 29 May 2026
- - Time: From 7.30pm to 9.30pm
- - Venue: Restaurant Colette, Hôtel Sezz Saint-Tropez
- - Chefs: Philippe Colinet and Sylvestre Wahid
- - Format: Seven-course tasting menu
- - Price: €250 per person
- - Access: Open to hotel guests and outside visitors
- - Complimentary parking and valet service
- - Reservation essential
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Restaurant Colette, a unique setting, a singular signature and a modern concept
