Hostellerie Bérard: learn to cook like a chef in La Cadière d’Azur - Provence
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Learn to cook like a chef at Hostellerie Bérard

Hostellerie Bérard is perched on the heights of La Cadière d’Azur, facing Le Castellet. Instilled with all the charm and authenticity of its home village, this prestigious establishment promises a soothing bubble of genteel lifestyle… and an explosion of flavours! Enjoy a flavour-packed cookery class in the company of Chef Jean-François Bérard.

The art of good living

A family affair dating back over 50 years

The story began in 1969, when Danièle and René Bérard fell in love with the village of La Cadière d’Azur. Danièle was a queen of interior design, René a king of cooking. They took up the gauntlet together and the Hostellerie Bérard gastronomic restaurant rapidly became a must-do eatery for crews from the nearby Paul Ricard racetrack and many local figures. After the late nineties culinary golden age, they swept up their first Michelin star in 2006. Offering an unforgettable foray into Provencal flavours, Hostellerie Bérard also promises a genuine voyage of the senses thanks to its 500 m²  AromaSpa inspired by Roman baths. And why not treat yourself to a night at the hotel’s cluster of four ancient buildings: La Bastide, Le Couvent (an 11th-century ancient monastery) the 19th-century Pavillon des Peintres or Les Remparts. Each offers a cosy nest combining luxury and soothing Provencal lifestyle. What’s more, most of the suites and rooms boast sweeping views over the vineyards of Bandol. Simply magical.

The elegance of Provencal flavours

Enhancing and modernizing a noble terroir

Jean-François Bérard, at the helm of Hostellerie Bérard’s acclaimed gastronomic restaurant of the same name, pampers guests with a pleasing blend of authenticity and modernity. “I pay tribute to the Hostellerie’s ancient Provencal recipes by combining authentic taste with contemporary touches, in the same way as Mozart or Rondo Veneziano. Our signature dish is Black Angus beef, but I have several favourite products: sea urchins of course, then in summer I also love red mullet and octopus. Whatever my inspiration, local produce forms the essence of my culinary world. I am a big supporter of farm-to-table cooking and you’ll often find me in Bruno Fournier’s vegetable garden or roaming the market stalls in Sanary-sur-Mer.”

A friendly atmosphere and friendly prices

Seated comfortably under a glass canopy, facing a sea of greens and blues, hungry guests seeking something more casual can also enjoy a compelling bistronomic experience at Hostellerie Bérard. “We created Le Bistrot de Jef 20 years ago – it used to be called Le Petit Jardin. We wanted our guests to be able to savour recipes invented by my grandmother and father – tripe & trotters, beef stew, home-made gnocchi or country pâté – at friendly prices. We also wanted to be able to offer 7/7 dining thanks to our two restaurants.”

The chef’s recipe: stuffed courgette flowers, anchovy and aigo boullido with black olive oil

Prepare the stuffing

Ingredients for 6 people:

400 g diced courgette

100 g white onions

8 basil leaves

15 g oregano

1 egg

1 garlic clove

80 g aged Parmesan

6 male courgette flowers

6 female courgette flowers

 

  • Gently fry the onion
  • Add the diced courgette
  • Cook until the water has evaporated
  • Leave to cool
  • Add the herbs, egg, garlic and Parmesan, then stuff the flowers

 

Prepare the Aigo Boullido

Ingredients for 6 people:

1 litre water

100 g garlic

100 g leeks

2 cloves

3 shallots

2 bay leaves

  • Wash and peel the vegetables
  • Place all the ingredients in a pot, bring slowly to the boil and simmer for 25 minutes
  • Remove all seasoning ingredients and add salt and pepper to taste

Prepare the black olive oil and black olive Aigo Boullido

Ingredients for black olive oil for 6 people:

375 g black olives

450 g olive oil

  • Pit the olives, place on a baking sheet and dry in the oven at 80° C for one night or slightly longer if necessary
  • Mix the dried olives with the olive oil

Ingredients for black olive Aigo Boullido for 6 people:

100 g black olives

150 g Aigo Boullido

2 soft-boiled eggs

  • Mix the soft-boiled eggs and 100 g black olives in a blender until smooth. Keep 5 cl of mixture for decoration.
  • Thin the rest of the mixture with the Aigo Boullido

Prepare the fresh marinated anchovies and anchovy cream

Ingredients for fresh marinated anchovies for 6 people:

18 fresh anchovies

Olive oil

Wild fennel

Garlic

  • Fillet the anchovies
  • Press onto a dish seasoned with olive oil, strips of garlic and fresh fennel

Ingredients for anchovy cream for 6 people:

15 fresh anchovy fillets

10 g capers

80 g white stock

  • Chop the capers very finely
  • Mix the other ingredients in a blender (anchovies and white stock)
  • Add a few drops of lemon juice and season to taste

Let’s eat!

Steam the stuffed courgette flowers (3 minutes for male flowers and 5 minutes for female flowers).

Place the courgette flowers and fresh anchovies on a plate and decorate with the anchovy cream. Sprinkle with black olive Aigo Boullido and basil.

Chef’s tip: you can also decorate the plate with some lemon in addition to basil.

Discover the secrets of a Michelin-starred chef

Treat yourself to a cookery class

The idea of the cookery classes held at Hostellerie Bérard’s gorgeous “Bastide des Saveurs” comes from Jean-François’ mother Danièle Bérard: “She thought that sharing our know-how in the right setting would offer guests a voyage into Provencal flavours. The classes take place on Saturday mornings and participants are welcomed on the terrace in summer or by the fireplace in winter. I explain what we’re going to do in the class while we all have a coffee or home-made herbal tea! We start by picking our fresh ingredients, and I introduce everyone to our incredible herbs. Then we get down to making the dish of the day. It’s always a very friendly experience – I enjoy sharing some of my tips and secrets, then simply letting the magic happen. The budding chefs really love this unique experience. We share something powerful together.”