The story
La Table de Mentone sits within the 170-hectare Château Mentone estate, near Saint-Antonin-du-Var in the Haut-Var region of Provence. The restaurant occupies a former farm building that was carefully renovated in 2015, part of a family-run domaine that has been cultivating vines since the 19th century and is now fully certified organic. Here, the rhythms of the vineyard set the pace.
Chef Sébastien Sanjou—joined by chef Alexis Aubin for seasonal menus—leads a kitchen that blends contemporary technique with the flavours of Provence. The restaurant describes its cooking as “associant goûts du terroir et cuisine de convictions,” meaning it is grounded in local, organic produce from the estate’s own vegetable garden, olive grove, and herb garden, as well as carefully sourced ingredients from the region.
Seasonal menus have included dishes such as grilled green asparagus with citrus sabayon, roasted local maigre with wild garlic and spring vegetables, and braised milk-fed Axuria lamb shoulder with peas and serpolet jus. In winter, a truffle menu highlights the black truffle of the Haut-Var, with preparations like celery cake with truffles, roasted poultry with truffled potato mousse, and house-made truffled Brie de Meaux.
Dining takes place in a restored stone building with two private dining rooms and a terrace that opens onto the vineyard. The atmosphere is unhurried, accompanied by the sound of cicadas in summer and the chirping of crickets in the evening. The restaurant is part of a wider wine estate where guests can stay overnight, explore the organic vineyards, and taste the domaine’s Côtes de Provence wines.
La Table de Mentone has earned a place in the Michelin Guide, recommended for its sincere, terroir-driven cooking and the serene setting. It is a restaurant that lets the Provencal landscape speak through the plate, without pretension.
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