La Vague D'Or

I've been dining in 2 and 3 star restaurants in France for a while now, from Paris to Champagne to the cote d'azur and the lessons I've learned are pretty surprising. Aside from a serious service and kitchen mishap that had us 5 minutes from walking out of the restaurant - they left us for 50 minutes with no service, while other tables were getting their courses, with my wife getting increasingly hungry and irate - what I learned is that France seems to be 20-30 years behing the times to the extreme detriment of the food. This is technically flawless food that is profoundly lacking in flavor. The chef has a reputation for sauces, but what was put on our plates could easily be bested by any serious restaurant that is willing to embrace techniques invented in this century. There is no understanding of (or perhaps interest) in fermentation. Reductions are unsubtle, almost everything is a butter emulsion. Fishy flavors were leaned on when they really were not appropriate. A salad dish was visually lovely, like everything the kitchen put out, but a tiny carrot was overcooked and tasteless, other vegetables were profoundly ordinary. One vegetable sat on a pule of very fishy fish eggs that really did not help anything. The use of acid in this cuisine is lacking and it makes for food that leans heavy when it should be light. Otherwise, ingredients were impeccable, and our main server lovely. Desserts were fairly minimal for this level, but a citrus sauced "salad" of citrus was truly lovely, and an ice cream and some chocolates quite excellent. The next day, we drove to Italy for lunch, and for a sixth of the price had better fish, better vegetables, and a much better experience overall. This restaurant has the distinction, for me, of ensuring I never go to another extremely fancy french restaurant again - I'll leave eating 20th century food to the yacht crowd. Modern food is much more exciting and enjoyable.

One of the finest French Riviera restaurant, in a classy and elegant Hotel. The personnel is very nice, welcoming and professional. The cuisine is refined and delicate, keeping Mediterranean flavours.

Dining at Le Vague d’Or is not just a meal—it’s a journey through the sun-drenched soul of Provence, elevated to an art form. Chef Arnaud Donckele masterfully weaves together local ingredients, poetic storytelling, and precise technique to create a once-in-a-lifetime gastronomic experience. From the moment you're greeted, the service is impeccable: warm, intuitive, and deeply knowledgeable. The setting, overlooking the sparkling bay of Saint-Tropez, adds a serene luxury that sets the tone for the evening. The tasting menu is where Donckele’s genius shines brightest. Each course arrives with a narrative—evoking the sea, the hills, the gardens of the region. Sauces are the soul of the cuisine here: intensely flavorful, refined, and central to each dish's identity. Standouts might include Mediterranean langoustines bathed in a fragrant consommé or lamb from the Alpilles, slow-cooked and served with a jus so rich and complex it feels orchestral. The wine pairings, curated with deep respect for terroir, are bold yet precise, with a focus on lesser-known Provencal vintages that surprise and delight. Prices are in line with the exceptional quality and the Michelin recognition, but this is not simply an expensive dinner—it’s a culinary pilgrimage. For those who seek more than food, and instead crave emotion, memory, and beauty on a plate, Le Vague d’Or delivers with quiet grandeur.

27th stop in my Michelin 3 Stars Marathon in France. Follow me for updates and more reviews. The intellectual, the poet and the actor. So what’s extraordinary here? It’s a 3 stars, you should expect no less. Well, first of all, it’s a notch above extraordinary like all the Cheval Blanc. A lot to say but I’ll limit to 3 points The first two are actually the tension between the intellectual side and the emotional side. The chef Arnaud Donckele is the extremely well known for his dedication to sauces, and bringing them back to the forefront. But something was still bugging me: reducing (no pun intended) him to the superstar of the sauce was missing the point. Until I came to this Cheval Blanc. Here you can see how his intellectual part pushes him to look (dig, extract, isolate, magnify) for the essences and how a romantic part uses it not only to express, but also even fuel, his emotions. He’s like a Nerd in love. When they are, and when they manage to express their emotions correctly, they can conquer any heart because they turn the loved object in something even more sublime. He’s expressing himself correctly… and this Romantic side is perfect with the location, bringing back to Saint Tropez the intellectual and the freshness of the late 50s, without the bling. What’s in it for you? A very refined, diverse and yet coherent cuisine. But this will not be complete without mentioning Thierry Di Tullio. Gastronomy is closer to the living arts than any other art. You have the chef that is the author and very often the director, and then the producers (literally), the brigade who every night put a bit of their souls into making a recipe a reality, etc… The dining room is where you have the actors, forming a band. They will play their roles, with their personal touches and sensibilities, to you, dear reader and spectator. A plate without a good service, is like a script without a voice : Some great material. Thierry Di Tullio, the maître d’hôtel, is an actor, is an artist. The mood was chic and suave. I’ve seen friends, family and couples. I was alone but with total fullness enjoying the view, the cuisine, the moment. Some may call this Plenitude. A top tiers 3 stars. I barely can wait to come back.

One of the very best. We felt like royalty here. Food was mind blowing. Service was the best in France. Setting like a dream.