The story
In the heart of Provence, at the gates of the Verdon natural park, the village of Aups is known as the capital of the truffle. It is here that chefs Adrien and Valentine chose to open Solea, a restaurant that is the expression of their shared vision. Both honed their craft at the three-Michelin-starred Hôtel du Castellet, working alongside Christophe Bacquié and Fabien Ferré. At Solea, they bring that experience to a setting that is warm, unpretentious, and built around sharing.
The restaurant’s philosophy is one of “gastronomie décomplexée” – refined technique without the stiffness. The cuisine is modern, rooted in the Provençal terroir, and driven by the seasons. In summer, the menu leans toward freshness and creativity, with dishes meant to be passed around the table. When winter arrives, the focus shifts to the region’s most celebrated ingredient: the black truffle of Aups.
On the carte, that translates to starters like pan-seared foie gras with seasonal vegetables, chicken broth, and Aups truffles, or flame-seared scallops with carrot, wakame, and pine nut gremolata. Mains include poached Label Rouge salmon with hollandaise and roasted Jerusalem artichokes, and a French beef fillet with truffle, fondant potato and celery, and Périgueux sauce. There is also a vegetarian option: stuffed cabbage with mushrooms, walnuts, and roasted broth.
From late November to early March, Solea offers a dedicated truffle menu at 69 €, featuring foie gras, beef fillet, truffled Brie, and a chocolate dessert with praline ice cream and truffle – all built around the local tuber. The recognition from the Michelin guide, which recommends Solea, reflects the consistency and sincerity of this cooking.
Solea is the work of two chefs with one kitchen, and the result is a restaurant that feels both personal and generous. Modern cuisine in Aups, served without fuss, and with a deep respect for what the land provides.
Recognition
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