After two years of closure, the gastronomic restaurant “Le Faventia” has reopened its doors

The Terre Blanche Resort, a place of gastronomic excellence, has appointed Christophe Schmitt as head chef to take the reins of the various restaurants, including “Le Faventia”, starred in the Michelin Guide, which reopened its doors on April 29 after two years of closure.

Guests are welcomed there every evening from Tuesday to Saturday from 7:30 p.m. Meet the chef who perpetuates a cuisine with flavors from the South and who “wants to put in each of its dishes a product of the Pays de Fayence”.

Its gastronomic philosophy combines tradition and innovative touches. “I want to use the best local products to pay tribute to the terroir”.

This is the case with vegetables grown in permaculture from the Vivres farm in Seillans, olive oil from the Moulin de Callas or sheep’s cheese from Daniel Marin from the Claux farm.

The work of the producers is fully in line with the design of my cuisine, which I want as close to the earth as possible, with a readable menu so that each element that makes up the dish is valued”.

A careful choice of products

At Terre Blanche, Christophe Schmitt has forged a long-term relationship of trust with each of them, leading to a meticulous choice of products and tableware that he had made by Magali Barraja, talented ceramist based in Tourrettes.

Working for true and fair taste, the flavors evolve with the seasons such as Gambas Carabineros with Rose de Mai and its green asparagus from Provence, Mediterranean red mullet, Cacciuco, Colonnata bacon and its spider crab in tamarind condiment or still the Pigeon and its squid beet, tangy rhubarb, fennel and pomegranate molasses.

The chef offers three different menus, namely: “Expression” 4 courses, “Garden of Colors” 100% plant-based, entirely vegan 4 courses and “Creation” 6 courses.

Terre Blanche 3100 road from Bagnols-en-Forêt to Tourrettes.

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