@restaurant.lebougainvillier @lavillamauresque

The Boutique Hotels Collection has enlisted Chef David Boyer to craft the menu for the gourmet restaurant at La Villa Mauresque***** hotel in Saint-Raphael, known as Le Bougainvillier. 

Chef David Boyer’s culinary approach at Le Bougainvillier is centered on a dynamic, day-by-day menu, driven by the catch of local fisherman Julien Loire. Julien Loire, a former amateur turned professional, anchors his boat, Barbe d’Or, in the port of Agay and casts his nets in the Bay of Saint-Raphaël and the Gulf of Saint-Tropez. In addition to Chef Boyer, the kitchen at La Villa Mauresque boasts another local talent, Nathan Helo. Born in Hyères, Helo works in harmony with Chef Boyer, focusing on quality ingredients and local resources. 

Le Bougainvillier offers more than exquisite cuisine—it provides an ambiance that enhances the dining experience. The dining room boasts a floor-to-ceiling glass wall overlooking the garden at La Villa Mauresque, with a stunning view of the sea. The tables are spaced to ensure privacy, allowing diners to relish the breathtaking scenery while enjoying their meals.

Each dish is a visual masterpiece, presented to delight the eyes before tantalizing the taste buds. The server provides a brief explanation of the dish’s components, emphasizing unique elements and their origins. This attention to detail transforms dining into a memorable gastronomic journey, where art and flavor converge in a symphony of taste.

The restaurant offers three menu options during the week: “Découverte,” “Exploration,” and “Végétal.”

The Exploration menu includes an amuse-bouche, an appetizer, a fish course, a meat course, and a dessert.

The sommelier guides you through the entire dining experience, suggesting for the appetizer and fish course, a crisp white wine from Provence to capture the region’s sun-kissed flavors. For the meat course, featuring Alpilles lamb, a smooth red Burgundy is the perfect pairing to complement the dish’s richness.

A standout dish is the Provence Asparagus with Black Lemon and Lovage, served as an appetizer, which presents the region’s asparagus in a simple yet sophisticated manner. The lightly roasted asparagus is complemented by black lemon—a common ingredient in Middle Eastern cuisine—which adds a subtle smoky flavor, while lovage imparts a refreshing herbal note.

Another signature dish is the Saint-Pierre ‘In the Style of a Bouillabaisse.’ This dish features a fillet of John Dory in a bouillabaisse-inspired broth infused with saffron, fennel, and orange zest. It’s a tribute to coastal France’s rich culinary heritage.

For dessert, there is the Strawberry Dessert “In Quintessence,” a masterpiece of flavor and presentation that captures the essence of the fruit in every component. Accompanying this delightful dessert is a scoop of ice cream, providing a cool contrast.

Le Bougainvillier at La Villa Mauresque isn’t just a restaurant—it’s a culinary destination that invites diners to discover the finest in Mediterranean cuisine. Every detail of the dining experience is designed to captivate and inspire.