La Table du Lodge : an authentic cuisine with southern accents

La Table du Lodge
In the heart of a Mediterranean garden, come and discover our restaurant La Table du Lodge. Let yourself be tempted by this culinary journey...
La Table du Lodge

The discovery of our table

Manuela Correyeur's credo is to give priority to the quality of the products in short circuit, to create a partnership with the local fishermen and the market gardeners of Hyères to work with fresh and seasonal products. Her experience in starred establishments has allowed her to innovate and transcribe new flavors through traditional cuisine. Her vocation is to offer a pleasant and surprising experience by working the flavors of authentic products.

La Table du Lodge : an authentic cuisine with southern accents

La Table du Lodge
In the heart of a Mediterranean garden, come and discover our restaurant La Table du Lodge

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"

La Table du Lodge

La Table du Lodge

Located on the Presqu'île de Giens in Hyères in an exceptional setting, in the heart of the hotel " The Golden Islands Lodge" .

Escape for a tasty moment in a warm and exotic setting.

The lunch
The dinner
+ more pictures

Enjoy an exceptional setting for an evening...

We welcome you for lunch and dinner.

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