Executive Chef
Marc
Villeneuve
"Mediterranean cuisine isn't a recipe — it's a memory, a light, a way of being in the world."
A life devoted
to the Mediterranean
Born in Toulon in 1978 into a family of fishermen, Marc Villeneuve grew up with the sea as his horizon and fishing nets as his first playground. As a teenager, he spent his afternoons in his grandmother's kitchen, learning that every dish tells the story of a place.
After training at the Marseille Hotel School, he cut his teeth in France's great houses — Paris, Lyon, then the Côte d'Azur — before joining Michelin-starred kitchens in Monaco and Nice. But it was in Saint-Tropez that he finally found his anchor, his light, his identity.
In 2012, he founded La Table Méditerranéenne with a simple conviction: great cuisine doesn't come from Paris. It comes from the sea at dawn, from the markets of Cogolin, from the hills of the Var.
"To cook is to
listen to the season."
For Marc Villeneuve, great cuisine begins before the stove — it begins at the market at 6am, in conversation with the fisherman, in the trust placed in the organic grower in Ramatuelle who cultivates the finest courgettes in the Var.
His menu, refreshed every week, rejects the stagnation of grand restaurants. No immovable signature dishes, no menu fixed for ten years. Only what the season offers, interpreted with techniques honed in Europe's finest kitchens.
Milestones of a calling
Marseille Hotel School
Training in classic French cuisine. Excellence award — top apprentice of the 1998 class.
Paris — Restaurant Ledoyen
Commis, then demi-chef de partie. First encounter with the rigour of Michelin-starred houses — discipline and precision.
Lyon — Bocuse
Three formative years alongside Paul Bocuse's teams. Mastery of classic sauces, stocks, and French technique at its highest level.
Monaco — Hôtel de Paris
Chef de partie, then sous-chef. Discovery of exceptional Mediterranean produce — noble fish, truffles, Riviera citrus.
Nice — Executive Chef
First head chef position. Development of a personal style, rooted in the produce of the PACA region.
La Table Méditerranéenne — Saint-Tropez
Founding of the restaurant with a clear vision: fine dining rooted in the terroir of the Var, halfway between tradition and creation.
The artisans of flavour
Behind every plate, men and women who grow, fish and raise with passion across the Var and Provence.
The Fishermen of Cogolin
Artisanal Mediterranean fishing — sea bass, sea bream and John Dory delivered at dawn every morning. Partners since 2012.
Ferme des Collines — Ramatuelle
Organic cultivation of heirloom vegetables, aromatic herbs and edible flowers on the hills above Ramatuelle.
Château Sainte-Roseline — Les Arcs
Exceptional Provence wines — rosés, whites and reds that have accompanied our menu since the restaurant opened.
Live the experience in the dining room
Marc Villeneuve comes out to greet his guests every evening. Book your table and let yourself be surprised.
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