The story
A few steps from the Toulon Opera House, at number 9 rue Corneille, Racines puts a single idea on the plate: the ingredient comes first. Chef Bertrand Lherbette, a self-described "passionate advocate of beautiful produce," builds his menu around raw, untreated ingredients from local, seasonal, organic or sustainably farmed sources. The result is a cuisine that the Michelin Guide has recognised as Recommended for its "demanding, refined and gourmet" character.
The name Racines is no coincidence. The kitchen works with local producers to source meats, fish, vegetables and roots, transforming them into balanced, precise dishes that change with the season. There is no fixed menu—instead, guests choose from a small seasonal carte and a daily slate board, ensuring that what arrives on the table was likely picked or caught shortly before. Homemade is taken seriously, from stock to dessert.
While meat and fish appear with respect and skill, vegetables are treated as the main event rather than a side. The chef brings the same enthusiasm to a root or a leaf as to any other ingredient, with controlled cooking and balanced flavours. For those seeking plant-forward dining, Racines offers careful vegetarian and vegan options, presented with a refined touch that makes the dish feel complete.
The dining room is warm and welcoming, and when the weather allows, the smoke-free terrace is a calm spot in the city centre. Racines also hosts group dinners, private events and can be booked for larger parties, making it as suited to a gathering of friends as to a quiet lunch. Regulars return for the newsletter announcements and special seasonal events that reflect the restaurant's evolving, producer-driven spirit.
In a town that often looks to the sea, Racines looks back to the land—and the recognition from Michelin follows naturally from that honest, exacting work.
Recognition
Ambience
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