The Michelin guide published its always eagerly awaited list on January 27, 2020 and awarded a second star to the restaurant La Voile de La Réserve Ramatuelle - Hotel, Spa and Villas. A magnificent consecration for the gourmet creativity of the well-being cuisine of Eric Canino, Chef.

Two Michelin stars for La Voile, the restaurant at La Réserve Ramatuelle

© The Ramatuelle Reserve

Sailing: pure pleasures of the table in all sincerity

“Eric Canino was one of the forerunners of wellness, healthy and natural cuisine a few years ago, a vision that I have always felt very close to. This second star rewards both his remarkable know-how and the generosity of his talent, ”explains Michel Reybier, owner of La Réserve. With this new recognition, the daring bet of a high-end gourmet cuisine while lightness is well and truly won.

A cuisine in harmony with a magical place

Two Michelin stars for La Voile, the restaurant at La Réserve Ramatuelle

Chef Eric Canino - © La Réserve Ramatuelle

The exceptional environment of La Réserve Ramatuelle directly inspires the choices of Eric Canino, who wishes to reflect the extraordinary generosity of Mediterranean nature. Its cuisine, in perfect affinity with the Provençal terroir, gives pride of place to fish, olive oil, fruits, vegetables and aromatic herbs from the La Réserve kitchen garden. A virtuoso of balanced food, uncompromising on the excellence of the products, he sublimates their absolute freshness through daring creativity, always refined.

Inventive, the menu shakes up the classics of the Mediterranean repertoire, with dishes that have the elegance to seduce the taste buds and to exonerate gourmets at the same time. Exquisite delicacy, its all-vegetable menu, from starter to dessert, is acclaimed by regulars at La Voile. From April to October, Eric Canino signs an epicurean Mediterranean cuisine, one that lights up stars in the eyes ...

“In his cuisine at La Voile in Ramatuelle, Éric Canino composes flavors in homage to his native land of the Var. Olive oil, tomatoes, eggplants and fresh herbs from his vegetable garden are worked with talent for light and balanced dishes which express with finesse the flavors of the Mediterranean. "

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