Drenched in sunshine and filled with color, the Mediterranean region offers an incredible palette of flavors. Head chef Vincent Maillard showcases local, seasonal ingredients in tantalizing dishes at one of Lily of the Valley's three restaurants – all of which are open to everyone.
Head chef Vincent Maillard has been Lily of the Valley's food and beverage manager since the day the hotel opened. His cuisine is both simple and sophisticated, deeply inspired by the Mediterranean region. Trained by some of France's iconic chefs, such as Alain Ducasse and Guy Savoy, he consistently upholds the highest standards of quality, guided by his profound respect for the produce and the seasons. Over the years, he has fostered close ties with regional producers, bringing their ingredients to life in dishes that are crafted with generosity and precision.
Chef Vincent Maillard loves to take Mediterranean ingredients and use them to craft exquisite food. Through his dishes, he shares the stories of men and women, farmers, fishermen, market gardeners and other local produce enthusiasts. His meals reflect and celebrate this beautiful region set between the land and sea, and follow the rhythm of the seasons.
In accordance with the philosophy of Lily of the Valley, Vincent Maillard offers a selection of dishes that are light, healthy, and luxurious. Scallops, langoustines and caviar are just some of the star ingredients reflecting a vision of wellness that doesn't compromise on taste – a vision where fine dining is synonymous with balanced, sustainable meals that are a feast for the taste buds.
