The Hôtel Sezz Saint-Tropez has introduced its new chef, heading up its “Colette” restaurant. The cuisine proposed by Nicolas Gautier, a native of Le Périgord, is contemporary and creative. Working with local market gardeners, his micro-shoots come from Grimaud and his “flower of fennel” from Cogolin. His favourite ingredient this season is prime rib from Galicia matured for 60 days. Hôtel Sezz, 151 route des Salins, Saint-Tropez (04 94 55 31 55).
