Hostellerie Bérard & Spa  

The Bérard name is renowned, and this 16th century family hotel with chapel, garden, and pool is not only one of the finest spas around, but a sure refuge for gastronomy of the region. Danièle, René and their children Sandra and Jean-François, trained by Ducasse and others, have not erased regional cuisine here but rather have adapted it to evolve with the times. The very bourgeois dining room overlooks the vineyards of Bandol. But rather than restrict itself to the environs, this establishment opens itself up and attends to the finest detail. Here we find accents, strong points, and ideas. Exquisite langoustine and creamed leeks with a few pearls of Aquitain caviar; cèpe cannelloni, gourmet and country with Iberian ham; potato and shallots; precise cooking of turbot, shellfish, sea vegetable butter and lemon essence; Miéral pidgeon pot-au-feu style; finally a soufflee with chestnuts, glazed chestnut and ice cream, tender and light. This auberge-style gastronomy which knows how to renew itself as the seasons progress is the premier virtue of the Hostellerie. The Bandol wines - but also some 200 references - advised by an excellent sommelier add another dimension. Far from these proud menus, the "Bistrot de Jeff" offers a glassed-in terrace and traditional recipes: cod brandade, pieds et paquets, daube... for under 30 Euros. The spa rivals some of the best in more chic settings, and those who prefer a country setting with arbor, garden, and flowering plants will visit La Bastide des Saveurs, an adorable guest home which Pagnol could have described. There is more than one chapter in the book of the Bérards.