Le Rabelais

The story

Le Rabelais, Saint-Chamas: Bib Gourmand Provençal Dining by Chef Gérald Guilly

Le Rabelais: A Provençal Escape in Saint-Chamas

In the charming village of Saint-Chamas, on the edge of the Étang de Berre, Le Rabelais occupies a 17th-century wheat mill that chef Gérald Guilly and his wife Sylvie have transformed into a family-run destination restaurant. The setting is striking: a vast vaulted dining room where millstones once turned, and a terrace that comes alive in fine weather, watched over by a statue of Bacchus. It is a place that feels both historic and personal.

Chef Guilly’s path to Saint-Chamas began in his native Auvergne. After training in Paris alongside Meilleurs Ouvriers de France and Maîtres Cuisiniers de France at institutions like the Ritz and La Grande Cascade, he moved south. He opened Le Rabelais in 2003, and a decade later, the restaurant earned a Michelin Bib Gourmand, an award that recognizes the restaurant's commitment to good quality, good value cooking. Guilly is also a proud member of the Maîtres Cuisiniers de France.

The cuisine is rooted in the Provençal terroir, described as creative and seasonal. The restaurant’s own words speak of "beautiful, creative plates anchored in the region," designed to turn a meal into a moment of pure delight. For the holidays, the team offers a takeaway menu featuring house-made specialties like duck foie gras terrine and smoked salmon, underscoring their dedication to craft.

Whether in the cool of the vaulted stone or on the enchanting terrace, a meal at Le Rabelais is an invitation to savor the best of Provençal gastronomy in a setting that has been lovingly restored and carefully tended.