Ferme auberge la Baratonne

The terrace at the Ferme Auberge, which overlooks the park and the bocce court, invites guests to experience the estate as a Provençal retreat.

More than just a restaurant, the Ferme Auberge de la Baratonne is designed as an estate restaurant. It showcases produce from the farm and complements this with a carefully curated selection from neighboring producers. The menus follow the harvests, deliveries, and seasons, without trying to rigidly define a cuisine that must remain vibrant. On the plate, the ingredients remain clearly recognizable. The recipes draw inspiration from the Provençal repertoire, family meals, and farm-style cooking: straightforward preparations, precise cooking techniques, rich sauces, and dishes meant to be shared. Here, the short supply chain isn’t just a selling point—it’s the very foundation of the project.

Mathias Dandine, a two-Michelin-starred chef at his two establishments (Le Relai La Magdeleine in Gémenos and La Bastide Bourrely in Calas Cabriès), who oversees the group’s hospitality projects, continues his collaboration with our new restaurant.