Oysters from Les Perles de Tamaris are our chef’s favourite

Oysters from Les Perles de Tamaris are our chef’s favourite

For two seasons, our chef Philippe Colinet has been heading the Colette restaurant team here in the heart of Saint-Tropez. Working in perfect harmony with the manager and owner of the Sezz Hotel, he has developed a cuisine that is close to his heart, being both aesthetically pleasing and based on fresh seasonal ingredients. And what’s more, these ingredients are supplied by local artisans and producers. Today, chef Colinet takes us to meet his partners, the shellfish farmers of Les Perles de Tamaris.


A thoughtful approach

For Philippe Colinet, gastronomy is not just a matter of flavours and savoir-faire. For a recipe to be born under his fingers, he requires the finest local produce he can source. He fully understands the importance of having solid working relationships with the producers and artisans who supply these treasures to his kitchens. Thus, since his arrival in Saint-Tropez, Philippe has formed a network of artisans, market gardeners, fishermen, and more, all of whom share his vision of clean and wholesome production that is respectful of resources and the environment. It was therefore only natural to forge a strong partnership with Les Perles de Tamaris.


Les Perles de Tamaris

In Tamaris Bay, near La Seyne-sur-Mer, Patrick Mendès farms oysters and mussels which he sells via short supply chains to traders and restaurateurs in the region. Impressed by his passion and the quality of his shellfish, which are cultivated on suspended ropes in the clear waters of the Gulf of Hyères, Philippe Colinet has been inspired to create his oyster recipe. He favours the very large 000, which he grills before adding shallot cream sauce, watercress pulp and charcoal bread. It’s an exquisite dish that won over the Gault & Millau judges, who this year awarded it their Trophée de la Cuisine de la Mer (Seafood Cuisine Trophy) ...

On the Colette restaurant menu, each ingredient and each dish has a story and is the result of an encounter. At the end of the season, chef Colinet takes advantage of his free time to meet Provencal producers who, like Patrick Mendès and his Perles de Tamaris, have so much to offer ...



Restaurant Colette, a unique setting, a singular signature and a modern concept