All holidaymakers know that other than beautiful surroundings, luxurious accommodation and the much-deserved opportunity to relax, no holiday would be complete without good food. Luckily the South of France has the culinary prowess to make fine dining a certainty on your Mediterranean escape. Naturally, French Riviera Helicopter Transfer and gourmet cuisine go together like champagne and caviar. That’s why so many restaurants have exclusive helicopter landing spots, which allow for quick and luxurious transfers directly to their grounds. We spoke to the leading helicopter transfer company on the French Riviera, Heli Securite, who have recommended the following five restaurants with landing spots for direct landing.
Tahiti Beach, Saint-Tropez
Tahiti Beach is one of the best-located restaurants in Saint-Tropez and perfectly represents the joie de vivre for which the seaside town is universally famous. Fortunately, the food is wonderful, the atmosphere is relaxed and the friendly staff make you feel at home. Tahiti’s food is consistently good and served by the sea with the selection of freshly caught fish and tasty pizza straight from the oven being highlights. In fact, it’s difficult to know what you’ll enjoy more: the delicious food or spectacular sea views.
Chez Bruno, Lorgues
Famed for its truffles, the one-Michelin-star Chez Bruno serves more of this exquisite delicacy than any other restaurant in the world. Bruno has been running this iconic restaurant set in the pretty Provençal town of Lorgues for many years and it’s a truly local family business, which has started to expand internationally.
The outdoor setting of idyllic gardens and a terrace is lovely in the summer and during winter a roaring fire gives the cosy interior a magical feel. This really is truffle heaven, and Bruno’s signature dish, a potato and truffle combination, has people returning for more. Most of the produce is found within two hours of the restaurant, so diners are guaranteed the finest quality.
La Bouitte, Saint Martin de Belleville
La Bouitte is a charming hotel located at the foot of the Saint-Marcel ski slopes in Saint–Martin de Belleville. However, it’s the hotel’s restaurant that really draws the crowds. René and Maxime Meilleur are a father and son team whose impeccable cuisine has been granted three Michelin stars and classified among the ‘great gables of the world’ since 2012. The restaurant is set in an authentic mountain chalet with a cosy yet chic decor befitting an establishment that prides itself on creating cuisine that respects the quality of local products and the art of cooking. The outside terrace nestled amongst the trees is perfect for apres ski drinks or a pre-flight lunch, since the helipad is located 50 metres away.
Les Gorges de Pennafort, Callas
Les Gorges de Pennafort is one of Provence’s unmissable highlights set in a beautiful setting close to the Cote d’Azur. Chef Philippe Sa Silva and his wife took over management of the restaurant twenty years ago and haven’t looked back, even receiving a Michelin star in that time. His innovative use of regional produce combined with a contemporary twist, such as foie gras and Parmesan ravioli, have won the loyalty of international customers. Chef Da Silva’s flavoursome menu also extends to an impressive cocktail list, including their unique speciality: champagne with grapefruit cream. The sensationally sublime cuisine can be enjoyed in the elegant and light-infused dining room or outside on the terrace under a bioclimatic pergola, which adapts to the weather conditions.
La Bastide de Moustiers, Moustiers-Sainte-Marie
La Bastide de Moustiers’s restaurant serves provençale cuisine in a wonderfully rural country setting. The lovely country house is an upscale inn owned by Alain Ducasse, a noted chef famous for his three Michelin star restaurant in London’s Dorchester hotel among others. Nestled in the Provence village of Moustiers-Sainte-Marie, the restaurant sits amid ancient olive trees and vibrant lavender bushes. The menu changes daily in accordance with the products available in the hotel’s vegetable garden and is served under a shaded terrace. Chilled pea and fava bean bouillon, steak, chimney baked lamb, and a cocotte of spring vegetables are all mouth-watering favourites prepared with care and attention.