At the heart of Hôtel Sezz Saint-Tropez, Restaurant Colette has established itself as a distinctive address — a place where cuisine tells a story shaped by instinct, precision, and emotion. At its helm, Michelin-starred Chef Philippe Colinet, also awarded the title of Maître Restaurateur and two Gault & Millau toques, embodies a culinary vision in constant motion.
A Year of Creations: 2025 in Numbers
In 2025, Philippe Colinet will craft nearly thirty creations for Colette. Added to this are new dishes for the bistro Le C and the poolside menu, both renewed throughout the seasons according to arrivals and inspiration.
In the kitchen, nothing is ever set in stone: a dish lives, evolves, and is refined. The Chef tastes, adjusts, and starts again — his spoon is his “sixth finger.” Sauces develop, seasonings are fine-tuned, balances are reinvented.
2026: Two Menus, Thirty Dishes, a New Energy
The 2026 season promises to be ambitious:
two new menus — one centered on the senses, the other dedicated to vegetables and the sea;
around thirty new creations;
a few emblematic dishes preserved as emotional landmarks.
The Chef, in a Few Confidences
If you were an ingredient?
Lemon. Powerful, acidic, sometimes gentle. A true marker of my culinary identity.
Your Sunday dish?
A whole roast chicken, thyme jus, buttered grenaille potatoes, confit garlic, and a green salad.
Your signature gesture?
The invisible double knot of my apron, hidden in the fold.
The masterpiece you dream of cooking?
La Poissonnerie by Bernard Buffet. I have already explored the universe of Soulages through cuttlefish-ink tiles, inspired by the depth of his black.
An unusual habit in the kitchen?
Lining up my tools on an immaculate white cloth, like in an operating room.
A meeting that changed your cuisine?
Sezz — and my encounter with Angélique and Shahé.
The place inspired me, and the trust I received allowed me to explore a more personal cuisine.
A failure that became a success?
The grilled oyster.
One day, a disappointing experience… that I refused to let win. Today, it’s one of our most loved dishes.
Your philosophy in three words?
Curiosity. Passion. Creation.
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Photo credit : Agence Webcom
Restaurant Colette, a unique setting, a singular signature and a modern concept
