a camera in the kitchen

The fresh air and rolling hills, the winding stone corridors, the hourly chimes of the bell tower and the to die for menus are all part of Crillon Le Brave, the quintessential Provencal destination. What was once ruled by Henri IV’s fiercest generals during wars of the 16th century has now evolved into one of Travel + Leisure’s top European hotels for 2012. And well deserved, my time spent there could not have been better. Lounging poolside, a relaxing massage and the impeccable service was all quite lovely, but of course my favorite was the fantastic food shoot that took place with the help of chef, Phillippe Zemour. After our morning at the market, it was down to business in the kitchen. Known for their elegant and refined style, the menu is all locally sourced offering a true flavor of southern France. Although it was difficult to leave, it’s certainly on my list of places that I no doubt will return to once again.

Setting the table on the terrace

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Artichoke

Gratin of fish soup

Fricassee of seasonal vegetables, fingerling potatoes and bearnaise reduction

Roasted bull fillet, fricassee of seasonal vegetables, fingerling potatoes and bearnaise reduction

Hotel entrance

Roasted shop veal, green asparagus from olivier’s garden, stuffed potato with white truffle

Terrace view

Bocce ball

Roasted shop veal

Pool area

Asparagus

Fresh bread and rosemary

Seabream in salt crust

Seabream in salt crust

The view

Vegetables from the garden in barigoule refreshed, bacon shavings from bigorre, coriander reduction

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Fresh vegetables

Fried cherry with basilic

Fried cherry with basilic

Apricot tart

Apricot tart