A five course tasting menu sounds fairly precise until the amuse bouche, small extras and palate cleansers begin arriving. By the end of dinner at Le Faventia, I had stopped trying to count and was simply curious about what was coming next.
The dinner was formal and the restaurant subdued, which suited the experience. I enjoyed most of the menu, but the part of the evening I found especially interesting happened behind the dining room doors.
I visited the kitchen and met Chef Quentin André. He is now the executive chef of Le Faventia, and Michelin describes him as the restaurant’s former second chef. I liked learning that his story at Terre Blanche was one of moving up through the team rather than arriving as a new name attached to the restaurant.
Who is Chef Quentin André?
Quentin André worked alongside the previous executive chef before taking over Terre Blanche’s culinary operation. Current Michelin coverage identifies him as the former second chef and credits his cooking with a strong focus on ingredients from the Var and the surrounding region.
That background matched something I noticed in the kitchen. There was pressure, as there should be in a Michelin starred kitchen during service, but the team chemistry felt good. People seemed genuinely happy to be working together. The staff spoke warmly about the chef as well.
I am always interested in what a hotel feels like behind the polished guest spaces. A happy looking kitchen team is not something I can quantify in a hotel comparison chart, but I noticed it.
What do I remember most from the kitchen?
Croissants.
They were being prepared for the following morning when I visited. After an elaborate tasting menu, I went to bed thinking about breakfast. I did, of course, eat one the next morning.
This is probably not the detail Michelin intended me to take away from the evening, but travel memories are rarely that obedient.
Is Le Faventia still Michelin starred?
Yes. Le Faventia is currently listed with one Michelin star, with Quentin André as chef. Michelin highlights his use of ingredients from the Var, including regional fish, poultry, vegetables, cheese and herbs.
For clients who enjoy tasting menus, I would reserve it as an evening rather than simply treating it as the convenient restaurant at the hotel. It has a more formal, quieter atmosphere than the rest of the resort.
I also appreciated the cocktail menu at Terre Blanche. A good resort bar matters more over a multi night stay than it tends to receive credit for.
Why was the villa dinner completely different?
Our private dinner in one of the villas had almost the opposite energy. It was casual and social, and the space made conversation easier. People could move around, linger and enjoy the evening without the formality of a tasting menu.
I would not choose between the two for a group celebration because they solve different problems. Le Faventia gives you the special restaurant evening. A villa dinner gives the group time together.
That is one of the advantages of Terre Blanche for groups. The dining story does not have to be seven restaurant reservations. We can mix a Michelin starred night with something private, add a winery lunch, arrange an experience at the villa and still leave room for the cocktail that nobody planned in advance.
My three nights included both versions, and I am glad they did. The Michelin dinner showed me what the kitchen can do. The villa dinner showed me what the accommodation can do. And the croissant made a very convincing argument for breakfast.
Related reading
Related reading: Where to Stay in Provence for Families and Groups: The Suites and Villas at Terre Blanche · Terre Blanche Provence Review: Is This Luxury Resort Worth Staying At? · Provence and the French Riviera in One Trip: Where Terre Blanche Fits
