Ahead of the Summer 2025 season, Terre Blanche Hotel Spa Golf Resort***** – ideally located between Provence and the French Riviera – continues its culinary evolution.
In September 2024, Quentin André was appointed executive chef, with Fabien Ghini as executive sous-chef, overseeing all four of the resort’s restaurants.
Two of the resort’s restaurants were newly renovated in 2024: Le Faventia and Le Guardina. Le Faventia is the resort’s Michelin-starred dining option, retaining this status in March 2025, and offers guests inventive dishes inspired by the seasons and by Provence’s local produce.
Le Guardina’s menu is also made up of Provencal-style cuisine, offering guests a cosy dining experience and set on a relaxing terrace amongst greenery. Les Caroubiers is located in the Clubhouse, the perfect gourmet break for golfers, and Le Tousco is the ideal dining option for a relaxed lunch by the infinity pool, even featuring its dedicated children’s restaurant Le Pitchoun.
Chef Quentin André
Chef Quentin André began his career in 2013, working alongside Michelin-starred chef Pierre Gagnaire. He was soon appointed chef de partie and honed his skills at the Gagnaire group for three years. After working in prestigious establishments such as three-Michelin-starred Le Balzac in Paris and Sketch in London, André joined chef Christophe Schmitt’s team at L’Almandin in Saint-Cyprien. Here, he quickly progressed to sous chef, where he played an integral role in the restaurant earning a Michelin star.
When Chef Christophe Schmitt took charge of the Terre Blanche kitchens in 2021, he invited André to take up the executive sous-chef role. Just one year after the reopening of Le Faventia, they earned a Michelin star, which has been retained ever since. Since September 2024, Quentin André has been at the helm of Terre Blanche’s hotels, with with Fabien Ghini as his executive sous-chef.
Le Faventia
Provence is synonymous with gastronomy and authenticity. As a result, Terre Blanche uses local producers to keep the supply chains for all the restaurants short. This is favoured by chef Quentin André, who believes authenticity, identity and respect for the product are an integral part of the guest’s culinary experience.
Le Faventia is Terre Blanche’s Michellin-starred offering, set in a secluded oasis that opens out onto an expansive terrace, with views of the infinity pool and surrounding countryside. The restaurant offers three menus: two Mediterranean Pathway menus where guests can choose between four or six courses, and Tastes of the Garrigue, a five-course vegetarian option. Its dishes are refined and inventive, inspired by the seasons and the Provence region. The accompanying wine list also showcases the region’s best wines, alongside some carefully selected grands crus.
Guests can expect dishes that feature natural local produce, for instance ‘Plaines et Prairies’ – Provencal lamb with Savory sweet potatoes and tangy blackberries, and ‘Terre d’Estral’ – seasonal fishing from Olivier Bardou, served with fermented turnip and sage. The vegetarian menu is equally as intricate, with two standout dishes being the ‘Genévrier cade’ – braised oyster mushroom with a juniper pesto sauce, and ‘Fenouil sauvage’ – organic fennel from Bruno Cayron, chickpeas and kumquat, dressed in a vinaigrette sauce with miso chickpeas.
Recent Renovations
In 2024, Le Faventia and Le Guardina underwent renovations by French Riviera-based architect Phillippe Bonino from Phira agency. The aim of the redesign was to redefine the spaces whilst retaining the spirit and identity of the restaurants, focusing on meticulous details and sustainability, with much of the existing furniture used in the renovation.
The walls of Le Gaudina have been covered using Marmorino, accented by the large porcelain stone wall bases by Marazzi. They have been adorned with wooden panels in an acoustic structure, and a set of illuminating stained-glass windows made exclusively for this space, alongside chandeliers, designed by Thomas O’Brien. This design theme extends to Le Faventia, with the same wall treatment enhanced by glass, mirror and bronze glazing within four large alcoves that exhibit abstract paintings.
New fabric and trimmings have been chosen exclusively from French houses, including Rubelli, Nobilis and Houles, enhancing the elegance and sophistication of these two restaurants.
