Terre Blanche Hotel Spa Golf Resort ***** announces the resumption of all of its activities on May 12, 2021. For this new season, the Resort is unveiling a whole new gastronomic territory.

Christophe Schmitt, new Executive Chef

Terre Blanche: a gastronomic spring from May 12

Christophe Schmitt, new Executive Chef - © Terre Blanche

Christophe Schmitt, the new Executive Chef, has taken the reins of the Resort's tables (including “Le Faventia”, starred in the Michelin Guide.)

After having worked in several starred establishments such as the Abbaye de la Bussière, the restaurant "Le Diane" at the hotel Barrière Le Fouquet's Paris, it is in "l'Almandin" of the Hôtel de la Lagune *** ** in Saint Cyprien that he obtains in his capacity as Chef de Cuisine his first star in the Michelin Guide.

In 2019, Christophe Schmitt joined the teams of Michelin-starred Chef Philippe Jourdin at Terre Blanche Hôtel Spa Golf Resort ***** as a second. Recognizing his quality of execution and creation, it is with complete confidence that Chef Philippe Jourdin entrusts him with the torch to take over and direct the gastronomy of the Resort.

At Terre Blanche, Chef Christophe Schmitt perpetuates cuisine with flavors from the South. In a subtle alliance of tradition and contemporaneity, Christophe Schmitt uses the best local products to pay homage to the terroir. This is the case with vegetables from the Vivres permaculture farm, olive oil from the Moulin de Callas or goat cheeses from the Monteiro family. The work of the producers, with whom he has established a relationship of trust, is fully in line with the conception of his cuisine, which he wants as close as possible to the land.

Fresh products evolve on the plate over the seasons: red mullet and squid in bouillabaisse, sea urchin melba, crunchy fennel and iodized aioli, lamb from our valleys smoked with myrtle, candied shoulder tart ... Modern cuisine in southern colors.

Terre Blanche: a gastronomic spring from May 12

© Terre Blanche

The Jardin des Senteurs, a place dedicated to transmission

It's a whole new experience for Terre Blanche customers. At the heart of the Resort's aromatic garden, Chef Christophe Schmitt welcomes guests in complete privacy and offers a Master Class program for moments of sharing and discussion.

On reservation, the courses welcome between 2 and 4 people around chosen themes: Provençal specialties, marine products, vegetable cuisine, pastry, truffle or caviar ... a wide range that allows you to work with fine products and combinations of flavors face to face with the Chef.

Producer's month, a tribute to local talent

Terre Blanche: a gastronomic spring from May 12

© Terre Blanche

Each month, Chef Christophe Schmitt will select a local producer and winegrower that he will put in the spotlight. It is all the terroir of Pays de Fayence that it will be possible to discover throughout the season.

In summer, the “Mercredis du Terroir” will be the opportunity to go to their meetings orchestrated by a gastronomic specialist who will lead tasting workshops.

For its resumption of activity, the Terre Blanche Resort invites you to awaken all the senses. Recognized golf and well-being destination, a true haven of family peace, Terre Blanche is also a gastronomic hotspot in the heart of authentic and natural Provence.

For more information: https://www.terre-blanche.com/

To read our last article on the same subject :

Terre Blanche: an eco-responsible five-star sanctuary