Take advantage of this great autumn offer and discover, or rediscover, the Hostellerie de l’Abbaye de la Celle, a haven of quiet amidst the vineyards of the Coteaux Varois. Formerly a priory, the Hostellerie is the home of Alain Ducasse in Provence and you will be welcomed in a refined but intimate atmosphere in peaceful surroundings.  All you need to do is relax, a friendly team dedicated to your well-being is ready to serve you.

Share a delicious gourmet dinner or lunch prepared by the talented chef Benoit Witz, following Alain Ducasse’s philosophy of using the freshest seasonal products. A cuisine that goes straight to the essence of the flavours with an authentic Mediterranean touch makes for an intense gastronomic experience.

This offer includes :

- Two nights in a double superior room (upgrade available subject to availability), breakfasts included
- A rose bouquet in your room
- A half-bottle of Champagne in your room
- A “gourmet” welcome in your room
- An Alain Ducasse’s recipe book “Evolution & Tradition”
- A dinner for two (starter, two entrées, cheese and dessert – beverages not included)
- A lunch for two (starter, entrée, dessert - beverages not included)

For any reservation of a third night, the Hostellerie de l’Abbaye de la Cell will offer you a special price of 210€ .

Learn more about the Hostellerie de l’Abbaye de la Celle

In November only, discover our live “bouquet” prawns from Brittany, freshly extracted from Rech’s fish-tank by Malek, our oyster seller, and cooked very simply by Chef Adrien Trouilloud to express all their flavours.

Faithfull to Rech since 1982, real memory of the house, Malek prepares every day wonderful seafood platters and plates, to savour in the restaurant or to take away. This month, Malek is particularly taking care of live “bouquet” prawns, caught by the net on the Brittany shores, in sheltered coves with little water depth. Rech’s oyster farmer, David Hervé, told us they like to find refuge near the oysters beds.

The quality and the freshness of these prawns have inspired Chef Adrien Trouilloud this authentic and exquisite starter. Simply sautéed with salted butter, they are served warm, in a cast iron frying pan. Some lime zests, a little pepper from the mill … The best of the ocean at your table!

Olivier the sommelier recommends a “naturally” Rech wine pairing : a Côte de Beaune, François de Nicolay, 2010.

This starter is available from November, 1^st to 30^th, 2012, for lunch and dinner.

Enter into Alain Ducasse univers, his culinary DNA and discover the recipe of a Cookpot of autumn vegetables and fruits.

Sublimate seasonal products, with bright colours and rich flavours, thanks to the Cookpot, the signature dish of the chef, created for shaping a balanced and sensible vegetables cuisine, respectful of the environment. The Cookpot is present on the menus of all Alain Ducasse’s restaurants, all around the world, like a philosophical link between them all.

Learn more about the Cookpot 

Follow the long line of cypresses and sea pines that shade the road and immerse yourself in the atmosphere of charmed refinement at Andana.

This beautiful Tuscan home which used to belong to Grand Duke Leopold II is located on 500 hectares of vineyards and olive orchards in a beautiful, unique environment. The carefully decorated 36 rooms and 11 suites, the stunning gardens, outdoor pools and the Spa will make your stay an unforgettable one. So will the cooking at the Trattoria Toscana, simple and authentic, revealing all the wealth of the region with the delightful flavours of products like its olive oil that are produced on site.

From 300 €, superior bedroom, breakfast included (available until November, 3rd 2012)