Although the Hotel Sezz Saint-Tropez and its Colette restaurant are closed for the winter, our chef Philippe Colinet takes full advantage of this quieter time. Let us share with you what he told us about his winter activities, his meetings and his concept of cuisine.
A busy winter season
The 2020-2021 season was the second that our chef has spent as the head of the Colette brigade, and it provided many reasons for the team to be pleased with themselves. Foremost among these was receiving a star from the Michelin Guide and winning the Gault & Millau Seafood Cuisine Trophy. After this, our chef could easily have rested on his laurels, but his passion for his calling dictated otherwise. So, with the kitchen now closed, he got together with our local partner producers. This quieter period offers the ideal opportunity to learn more about their history and savoir-faire.
Our chef’s various projects
Philippe is also using his off-season downtime to devote himself to other projects such as sourcing new tableware for 2022. In connection with this he met up with artisan Guillaume Dubosq, who continues his family tradition of working with olive wood. Fruitful encounters also take place at events in the world of gastronomy. Philippe was invited to be a judge at the Culinaire Président competition for professionals and participate in the gala evening of a culinary magazine. But in between all this activity he enjoys more peaceful moments. A hike in the hills or a stroll through the port of Saint-Tropez help to maintain his creativity and inspire the magnificent dishes that you will taste next season at the Colette.
Chef Colinet's vegetal, refined, aesthetic cuisine stems from his knowledge and experience, but is also nourished by his meetings with passionate producers and artisans. We can't wait for the reopening of our Colette restaurant in the spring to share his new creations!
Restaurant Colette, a unique setting, a singular signature and a modern concept