At Restaurant Colette, we don't talk about suppliers but instead about partners. Indeed, Chef Colinet and his team maintain long-term relationships built on trust with local artisans and producers. They share the same values and commitments, with the aim of obtaining the best produce while maintaining the highest level of respect for the work this involves as well as for the environment. Like us, many of them are members of the Collège Culinaire de France. This unique, independent, and dynamic group brings together first-class restaurants and over 1,000 producers and artisans. Its mission is to emphasise and promote the legacy and future of our artisanal culinary heritage, an objective to which the Restaurant Colette team is fully committed.
Of course, our partners and ingredients may change depending on the season, what we are looking for, the people we meet and, more importantly, what nature brings us from day to day.
A selection of Italian and Spanish cured meats, produced in keeping with traditional methods and chosen for their quality.
For our pigeon, we chose a family farm located in St Paterne Racan in Touraine, Chef Colinet's native region, which is still a source of inspiration for his cuisine today. Our poultry is free-range and is slaughtered and prepared in the farm's own laboratory.
Just as we select beef from France, for our lamb we choose a PGI product from the region: Sisteron lamb from Provence, offering tender and flavoursome meat.
When it comes to fish, the chef prioritises seasonality, daily catches and the quality of the fish above all else. The menu therefore changes in line with the fish auctions and what is available, showcasing Mediterranean fish, Breton species and local fishing.
We work closely with La Poissonnerie in Puget-sur-Argens, a trusted partner to the catering trade. Thanks to a rigorous selection process at French fish auctions, exemplary traceability and a commitment to responsible fishing, we have access to exceptionally fresh produce every day.
A member of the Collège Culinaire de France, Grand Cordon d'or in Monaco, Disciples Escoffier, and Grand Prix Slow Food, Maison Giol is located in La Seyne-sur-Mer. Its shellfish, and in particular its triple 0 rope oysters, take their time to grow in the Bay of Tamaris, in order to develop their subtle and unique flavour.
We use locally produced vegetables. And we really do select them, as we pick them ourselves at Yann Ménard's Jardin de la Piboule. This place offers a splendid array of fruit and vegetables cultivated with the greatest respect for the soil, biodiversity, the farmers' work, and the environment, in Cogolin. This commitment goes far beyond the quality of the produce and is part of our more global approach. In addition to this exclusive partnership, Yves Ménard and Chef Colinet have also collaborated with other partners who share their values.
We call on Sidney Biasotto who, at La Plantation de Seed in Grimaud, works miracles without the use of any pesticides.
The strawberry is a marvel of Provence, and reveals all its aromas thanks to the natural production methods employed at La Serre du Plan in La Garde. The strawberries are picked each day according to demand.
La Serre du Plan in La Garde also produces mushrooms, including the delicious shiitake variety. Grown on their substrate with organic oak sawdust, they have a delicate and unmistakable fragrance.
Citrus fruits play a vital role in many of Chef Philippe Colinet’s creations. For their freshness, aromatic intensity and exceptional quality, we rely on Maison Gannac in Menton. Depending on the season, this family-run farm supplies us with a selection of citrus fruits and kumquats grown using traditional methods that respect the environment.
Thanks to our own plantations in the gardens of Hotel Sezz, we are entirely self-sufficient when it comes to herbs and edible flowers. From the plant to your plate is just a few steps and a matter of minutes.
La Serre du Plan in La Garde in the Var supplies us with all our aromatic plants. They are presented in pots and can be harvested and re-cultivated. They can also be used as compost.
As the seasons change and new discoveries are made, our team is foraging for wild herbs to enhance our dishes, to give them the unique flavours of Provençal scrubland. In Grimaud, Cogolin, Saint-Tropez, and Ramatuelle, fennel, borage, purslane, thyme, rocket, garlic flowers, and elderberries can all be found.
We rely on Midiflore, a family-run business based in Hyères, in the heart of the Var, for the freshness and quality of their produce. For nearly forty years, the Recouvrot family has been growing a wide selection of edible flowers and aromatic herbs using environmentally friendly farming practices, certified as High Environmental Value (HVE) and, for part of their production, organically farmed.
For our olive oil, we go a little further afield, neighbouring Bouches-du-Rhône. Maison Alazard, an olive grower in the Vallée des Baux-de-Provence, produces an intensely fruity black olive oil, with olives matured in their own oil to accentuate their powerful aroma.
We also buy from the Baussy family at Moulin de Baussy, in Spéracèdes in the Alpes-Maritimes.
We specialise in a selection of PDO cheeses from various regions of France. They are selected by Laetitia Gaborit, ‘Meilleure Ouvrière de France’, guaranteeing exceptional craftsmanship, to ensure perfectly balanced maturity and flavours.
Tomme, Nombril de Vénus, and fresh and slightly ripened Crottin... Our variety of goat's cheeses comes from Loïc de Saleneuve, a goat farmer and cheesemaker in Collobrières in the Var. This dedicated farmer leads his herd across the landscapes of Var's backcountry. This is where the milk acquires all its flavours. You can encounter this endearing character at Saint-Tropez market on Tuesday and Saturday mornings. He will be happy to tell you about Colette, his goat named in honour of the restaurant!
Located in the west of France, Maison Bordier produces delicious and generous dairy products. Specialised in artisanal craftsmanship, this company sources its produce from a group of partner farmers in Brittany and Normandy, selected for the quality of their produce. Our steamed yoghurts, stirred yoghurts, fresh cream, cottage cheese, and various butters are all made by this artisan dairy specialist.
Maison Bordier is one of the only remaining companies to produce butter churned by hand. When it is salted, the butter loses water. It is then said to "weep", and this is how it develops its distinctive taste, which adds a unique flavour to Chef Colinet's recipes. Maison Bordier collaborates with a group of 85 organic livestock breeders located between Brittany and Normandy.
The Maison des Confitures, located in Gassin in the Var, offers over 450 varieties of homemade jams prepared in traditional copper cauldrons using only the finest fruit. An entirely authentic method.
We chose La Manufacture du Miel for the quality of its products as well as for its commitment to bee conservation. The honey varieties we like to use come from Mazaugues in the Var. We also like to work with garrigue honey from Cogolin and acacia honey from Azé. To celebrate our partnership, La Manufacture du Miel has named one of its hives Colette. Chef Colinet visited it in the spring and was able to sample its production. You can enjoy a gourmet tasting for yourself at our table.
La Manufacture du Chocolat, located in Grasse in the Alpes-Maritimes, is the only chocolate factory on the Côte d'Azur that oversees the entire production process, starting from the plantation right through to the finished chocolate. Naturally, Chef Colinet was captivated (and inspired!) by this level of dedication to product quality.
We choose vanilla beans from Madagascar, for their exceptional taste and rich, sweet aromas.
For breakfast, we have chosen to collaborate with Laurent Chevillon, artisan baker at Gustaveur in Gassin, who bakes high-quality bread in keeping with traditional baking methods. This close collaboration between Chef Philippe Colinet and Laurent Chevillon has resulted in an original and delicious recipe that you will enjoy discovering.
To accompany our meals, we select breads from the organic artisan bakery My Bread in Cogolin, made using carefully chosen ingredients, respectful craftsmanship and traditional methods using natural sourdough.
We have chosen spirulina from Cap Spiruline, a young aquaculture company based in Le Pradet in the Var. Mathieu, the producer, has opted for small-scale production under the Provençal sun and low-temperature drying to best preserve the qualities of this microalgae. Committed to a short supply chain approach, Cap Spiruline prioritises direct sales, travelling to events and markets across the Var to share high-quality, locally sourced spirulina.
Among our partners, we have entrusted Maison Dubosq et fils, in Tourrettes-sur-Loup, whose expertise has been handed down through the generations since 1958. In Cogolin, the Courrieu family has been working with wood since 1802. While the ancestor Ulysses produced pipes from briar wood, today we find our unrivalled mortars, breadboards and other utensils crafted in olive wood.
With their sulphides and bubbled glass, the products of the Biot glassworks in the Alpes-Maritimes are not to be missed. Founded in 1956, this glasswork offers glass produced in the purest tradition of Biot's glass craftsmen, uniting passion, excellence and expertise. Each piece is unique, and this is what makes their creations so enchanting.
Recently, chef Philippe Colinet fell in love with the stunning ceramics designed by Elisabeth Rovedo, whose studio is located in Auriol. You will find Rovedo Ceramics on the tables of Restaurant Colette.
And, exclusively on the Chef's Table, to tenderly cut the meat, fish, vegetables and other delicacies on your plate, we feature exquisite Laguiole knives (and their matching knife rests).
