After an exciting year in which he received a Michelin star and a Gault et Millau award, 2022 is a year of confirmation for Philippe Colinet. The retention of his star is a clear affirmation of his passion and talent. To celebrate, he left his kitchen at the Colette restaurant in Saint-Tropez for one evening to take part in a four-hands dinner at the Château de Berne…
Philippe Colinet keeps his star
In his role as the head of the Colette restaurant team of the Hotel Sezz since 2020, Philippe Colinet has developed a very personal cuisine in which plant-based ingredients play a fundamental role. For years, he has forged a relationship of trust with local producers and artisans that allows him to work with the best produce from Provence and the sea. His subtle and aesthetic cuisine utilising Mediterranean flavours, as well as the professionalism of the teams and the decor design of the Colette, have impressed the Michelin Guide inspectors just as much as they did last year.
Four hands and two stars
Chef Colinet had the opportunity to celebrate the preservation of his star during a prestigious evening at the Château de Berne. This renowned Provençal vineyard is home to a gourmet restaurant run by Louis Rameau, another starred chef. On April 7th, they offered a four-hands dinner at the château. Although both chefs have their own personal touch, there is no doubt that Philippe Colinet and Louis Rameau have in common a love of quality produce and Mediterranean flavours.
The Colette restaurant team and its chef Philippe Colinet take great pride in retaining this star, a well-deserved acknowledgement of their savoir-faire and commitment. That said, for Philippe Colinet as for Louis Rameau at the Château de Berne, cooking is an art that is shared, that arises from exchanges with producers, artisans and other chefs... as on the occasion of the four-hands dinner!
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Restaurant Colette, a unique setting, a singular signature and a modern concept
