La Bastide de Moustiers

The story

La Bastide de Moustiers – Alain Ducasse’s Michelin-Starred Provençal Retreat in Riez

An accidental discovery, a lasting love

Alain Ducasse first saw the Bastide de Moustiers on a motorcycle ride through the Provence roads. The 18th-century stone house, surrounded by lavender and centenary olive trees, charmed him instantly. He bought it in 1994 from a master faïencier, intending it as a private refuge, but soon opened its doors to guests. With local artisans and decorator Tonia Peyrot, he preserved the building’s character while adding objects from his travels. Today, it remains Ducasse’s “house of the heart” – a four-star hotel and Michelin-starred restaurant where luxury and simplicity meet.

The restaurant: rooms with a view

Dining at La Bastide de Moustiers happens either on the shaded terrace overlooking the valley or in one of several intimate salons. Each has its own personality: the Asian salon displays Ducasse’s collection of Japanese lacquerware; the Art Deco salon features plates by René Lalique and Jean Luce; another pays homage to the local faïence tradition. The most private room, the Salon des Gravures, holds a single table. The recently added Winter Garden extends the building into the surrounding nature.

A kitchen rooted in the garden

Chef Valentin Fuchs, who took the reins in 2024, translates the philosophy of the house: return to essentials, respect the product, never denature it. His cooking is vegetable-forward, seasonal, and deeply Provençal – a modern Mediterranean cuisine that draws from the estate’s own 2,000-square-metre potager. Tomatoes, courgettes, aubergines, peas, and peppers are sown, harvested, and cooked on site; a separate herb garden provides daily basil and other aromatics. The menu changes weekly, following the rhythm of the garden and local producers.

This commitment to the land earned the restaurant both a Michelin star and a Michelin Green Star. The kitchen’s technique is precise but humble, always in service of the ingredient and the season.

Hospitality as an art

Sarah Chailan, the maîtresse de maison, has been with the Bastide since 1999. She and her team – including Mathieu Bloyet, director of restaurant and sommelier – welcome guests with the warmth of a true auberge. It is not uncommon for the chef to come to the table for a chat, or for curious diners to wander into the kitchen or the potager. This openness, combined with the serene setting among olive trees and lavender, makes a meal here feel less like a formal occasion and more like a generous, unhurried pause in the Provençal countryside.