The story
La Maréa sits on the edge of the Mediterranean, facing the ochre rocks of the Esterel massif. The setting is both exotic and steeped in history – a dining room that opens onto the water, where the rhythm of the waves matches the pace of the kitchen. Since opening in 2019, this family-run address in Théoule-sur-Mer has become a reference for seafood on the French Riviera, earning a Michelin Recommended distinction for its honest, flavour-driven cooking.
“Pêche locale et produits frais” are the guiding principles here. The kitchen works directly with regional producers, prioritising short supply chains. The oysters come from the Boutrais family, oyster farmers since 1999, who raise each one with traceability and care. Sea bass and sea bream are supplied by AquaFrais, a Mediterranean fish farm based in the Bay of Cannes – chosen for both proximity and savoir-faire. Every plate reflects this commitment: refined seafood that tastes of the sea without unnecessary fuss.
Chef Jérome leads the team, driven by “qualité et exigence” – quality and rigour. The menu changes with the seasons and the catch, offering original combinations that stay true to the ingredients. Whether it’s a simple grilled fish or a more elaborate shellfish preparation, the focus remains on authentic flavours. The restaurant’s own words sum it up: “Notre menu propose une sélection de plats originaux, tous concoctés sur place par notre équ
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