Situated in a beautiful, hidden corner of Provence, yet not far from the glamour of the Côte d’Azur, Four Seasons Resort Provence at Terre Blanche offers the perfect setting for a meal – between the sea and the Provençal mountains.

Faventia restaurant is situated in the main building of the Resort and is easily identified by a large double door in glass and steel with motifs reminiscent of the paintings of the famous artist Jean Cocteau. The interior of the restaurant is decorated with a contemporary flair, to blend in to the impressive collection of modern art displayed throughout the Resort. The dark, wooden floors, soaring ceilings and soft tones of beige and camel give the dining room a warm yet airy feel. The tables are of sycamore, and rich terracotta drapes create a welcoming ambiance lightened by chandeliers made of the finest transparent glass. Guests may dine indoors or alfresco, on a shaded terrace with sweeping views of the nearby villages.

Executive Chef Philippe Jourdin has a rare talent for mixing tradition with innovation. Having developed his love of cooking from his grandmother, he began to nurture his skills and creativity at the three-Michelin-starred restaurant La Tour d’Argent in Paris. This rich experience led him to work with other acclaimed restaurants and chefs. In May 2000, he decided to settle in the South of France and joined Roger Vergé as executive chef at the highly acclaimed Le Moulin de Mougins. His talent was soon noticed by Four Seasons, who hired him as the executive chef for the opening of the Resort in March 2004.

Philippe Jourdin incorporated his expertise, flare and use of the finest local ingredients to produce innovative menus. His efforts resulted in a simple cuisine that is full of flavour and satisfies even the most demanding epicurean. Less than a year after its opening, Faventia was awarded its first Michelin star.

René Beauchamp, general manager of the Resort is pleased with the high recognition from Michelin: “We could not have dreamed of a better award for the Resort’s fifth anniversary. We are honoured by this second Michelin star, which acknowledges the passion and work of the entire team.” His joy is shared by the whole restaurant team, especially Nicolas Denis, head of pastry, and Brice Delclos, the restaurant’s manager.

View special value room packages at Four Seasons Resort Provence at Terre Blanche