Address listed free of charge by the Sesame Guide, in accordance with the brand quality charter.
The exceptional moment. This 18th century building, located in a 2 ha park surrounded by vineyards, was transformed into a charming inn under the auspices of Alain Ducasse 25 years ago. The Michelin-starred restaurant is in the hands of chef Nicolas Pierantoni. This kid from the village, trained at Louis XV-Alain Ducasse in Monaco, practices generous and gourmet southern cuisine: small stuffed vegetables, mushroom casserole from the undergrowth, Mediterranean Saint-Pierre with Mediterranean Saint-Pierre with zucchini flowers and panisses, poultry pie and foie gras...
The bright glass roof and the terrace dominated by large chestnut trees.
The chef's plant-based creativity, in line with the Ducasse universe.
Fruit desserts, seasonal citrus fruits in every way in autumn-winter, then strawberries and other delights when the sun arrives!
Local roots: vegetables from the Hostellerie's organic vegetable garden, partnerships with local producers, a fine selection of hillsides in the Var region.
The superb 5* hotel.
Fait maison, 1* MICHELIN, Teritoria, Collège Culinaire de France
Menu — 95 €
Plats à la carte dès — 44 €
The restaurants and food shops mentioned in this guide are committed to cooking and preparing food mainly in homemade according to the criteria defined in the Consumer Law of 17 May 2014 and the decree of 11 July 2014 amended on 7 May 2015.
Created in 1900 by the brothers André and Edouard Michelin, the very influential MICHELIN guide values restaurants that are committed to cooking and preparing mostly homemade food. The Bib Gourmand rewards the best quality-price ratios, the plate quality cuisine, and the 1 to 3 stars, excellent cuisine, exceptional cuisine or unique cuisine.
The Culinary College of France is a reference institution in French gastronomic culture, whose mission is to represent, promote and transmit artisanal culinary heritage through diversity, tradition and innovation. It encourages the exploration of all the culinary cultures of the world.
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