The discovery of our table
Do you know Sébastien BLUA? Head chef at La Table du Lodge, he is the one who will delight your taste buds since October 2021. At the head of the Brigade he reinvents the cuisine of the South by combining modernity and flavors from elsewhere.
Originally from Nice, he studied at the prestigious Lycée Hôtelier de Paul Augier in Nice. After obtaining his professional baccalaureate, he did his apprenticeship at the Clos Saint Pierre in Le Rouret Village (1 Michelin star) for two years. After several seasons in the resorts of Courchevel, Auron and Isola, he fell under the spell of the Presqu'ile de Giens and worked in several renowned establishments in the region.
Arbanese for 15 years, Sébastien has taken the helm of the Table du Lodge, bringing the know-how and heritage of Mediterranean cuisine but also the exoticism of Thai cuisine. Indeed, between the Presqu'île de Giens and Thailand, there is now only one bite, his Mediterranean cuisine with Thai flavors will surprise the lovers of bistronomy.
Master word: Work with the seasonal products that our rich region offers us.
Local sourcing (La ferme de l'Almanarre, fishermen from Port du Niel), respect for the seasons, sustainable development and permanent renewal are the order of the day. Indeed, the menu is constantly renewed according to the different arrivals and the seasonality. Sébastien BLUA also offers a varied cuisine with gluten-free and vegetarian dishes.
The word of the chief
As his mentor Pierre Gagnaire says, "Cuisine is not measured in terms of tradition or or modernity.
One must read in it the tenderness of the cook. " Pierre Gagnaire"