Le Bénitier

In the kitchen, the chef leads a menu shaped like a southern market: fresh, seasonal products, prepared with generosity, in a direct and readable Mediterranean spirit. The menu changes twice a year to follow the seasons, with dishes that keep the right balance between beachside pleasure and real attention to the product.

Among the dishes that set the tone are sea bream ceviche, plancha-grilled prawns, linguine alle vongole and hand-cut beef tartare. The portions are generous, the product remains central, and lunch becomes a real part of the experience rather than a simple service placed next to the sunbeds.

At the bar, Le Bénitier extends the day with house cocktails such as the Beni Spritz with Provençal melon or the Mistral with Gin 44, alongside Provence rosés and champagnes. The right moment also arrives toward the end of the day, feet in the sand, as the light drops over the bay and a drink becomes a very good reason to stay a little longer.