Crafted according to the seasons and the day's catch, our menus adapt to what the ecosystem offers us. The menus shown below are therefore examples and are subject to change.
Served in 4 acts
Lou anchoio et supi
Smoked local anchovy and cuttlefish
Grilled eggplant caviar, chilled coriander
Lou dreligni
Sea bass flanked by an iodised kaffir lime foam
Lou Pijoun
Breast of pigeon massaged with tonka bean
Romanesco velvety with almond
Venezuela Sur del Lago chocolate
Accompanied by honey from our hills
Lunch only, Thursday and Friday
(except July/August and public holidays)
Served in 6 acts
€295
This menu is given as an example
Lou esquinado
Crab immersed in its broth with herbs from Janots
La ustri
Our coastline is the expression of our Mediterranean garden
Lou san piaré
Local John Dory, carrots in many forms with citrus
Lou vedèu
Veal, artichoke and citron
Madagascar vanilla
Praline, invigorated with rum from Maison Ferroni
Peruvian chocolate
Perfumed with black garlic
Lunch & dinner
Our cheese trolley, selected by Benoît Lemarié, is available for €40
Our sommelier team suggests wine pairings to accompany our menus
Prices include tax, 2026
Served in 8 acts
€380
This menu is given as an example
La sardo
Local sardine in every form, lemon thyme
Sologne caviar
Lou dreligni
Sea bass flanked by an iodised kaffir lime foam
Our ecosystem
The quintessence of the day's catch
L'aigo boulido et supi
Cuttlefish immersed in a garlic broth
Treasures from our market gardeners
Vegetables and foraged produce at their peak freshness
Lou counieu
Rabbit as a Provençal sauté
Lou limo
Our array of citrus
La avelano
Piedmont hazelnuts enclosed in a tart
Served every evening at dinner (until 9:15 pm)
Served Saturdays and Sundays at lunch (until 13:15)
In July and August, served every day at lunch (until 13:15)
La Brasserie du Corton is delighted to welcome you to the Anse de Corton, with a menu to compose at €70 per person, celebrating seasonal produce, selected meats, wild-caught fish and vegetables from our local producers…
Net prices in euros, 2025, service included
La Brasserie du Corton closes its doors and car park at 15:30
STARTERS
Beef and Oyster
As a tartare, hand-cut flank steak & Pascal Migliore oysters
Pressed Rabbit Terrine
Apricots in texture, almonds and rosemary
Cherry Tomatoes
Confit, burrata cream, lemon and basil sorbet, gazpacho
Fish Ceviche
Almond cream, shiso oil, cucumber espuma and Granny Smith apples
MAINS
Local Catch
Courgettes with olives, pesto and fish soup
Veal Shank
With roasted peach, verbena, lightly seared sucrine lettuce and its tangy jus
Monkfish
Aubergine in texture, miso, saffron mussels and shellfish jus
DESSERTS
Selection of aged cheeses (€18)
Sharing board of aged cheeses (€35)
The Madie Lemon Tart
Shortbread, lemon cream & sorbet, crisp meringue
The Corton Coupe
Vine peach in tartare and compote, vine peach and basil sorbet, ginger cloud
Tiramisu
Chocolate biscuit, mascarpone siphon, coffee ice cream and crisp cocoa nib tuile
La Villa Madie is tucked into the Anse de Corton, on avenue du Revestel in Cassis, facing Cap Canaille and overlooking the Mediterranean. The restaurant is a few minutes' drive from the village centre and its harbour, on the road that follows the bay.
The house has been awarded three stars in the Michelin Guide, received in 2022, following a second star in 2014. It also features in the Gault & Millau guide with a score of 17.5 out of 20 and has been awarded four toques.
La Villa Madie has been led since 2013 by Marielle and Dimitri Droisneau. A native of Normandy, chef Dimitri Droisneau trained in leading Parisian houses, among them La Tour d'Argent, Le Bristol, Lucas Carton and L'Ambroisie, before making Provence his land of inspiration.
Mediterranean cuisine, built around the day's catch, wild foraging and the produce of our own gardens and orchards. Every plate follows the movement of the seasons and brings to light the local producers who surround the house.
La Villa Madie has a terrace set high above the shore, open to the Mediterranean panorama whenever the weather allows. Let us know your wish when booking: we will take it into account as far as availability permits, though we cannot guarantee it in advance.
The architecture is contemporary, the decoration all curves, pastel tones and pale wood, turned entirely towards the sea. Everything has been conceived so that the landscape remains the first setting of your meal.
Please tell us of your allergies and intolerances when booking, then remind us on your arrival. As our menus are created daily, this information allows us to examine possible adaptations with the kitchen beforehand.
Let us know your wishes at the time of booking: every request is examined by the kitchen, which will tell you what it can propose. Given sufficient notice, we can compose a coherent sequence rather than a simple substitution.
They are created daily, according to the mood of the Mediterranean and the growth of our gardens and orchards. The menus published on the website are given as examples and are no indication of what will be served on the day of your visit.
The kitchen favours the local catch, market gardeners and foraging in the surrounding hills. The chef holds that behind every product there is a producer, and that this is where all good cooking begins.
Please tell us of your allergies and intolerances when booking, then remind us on your arrival. As our menus are created daily, this information allows us to examine possible adaptations with the kitchen beforehand.
Let us know your wishes at the time of booking: every request is examined by the kitchen, which will tell you what it can propose. Given sufficient notice, we can compose a coherent sequence rather than a simple substitution.
They are created daily, according to the mood of the Mediterranean and the growth of our gardens and orchards. The menus published on the website are given as examples and are no indication of what will be served on the day of your visit.
The Brasserie du Corton is our second address, located right beside the gastronomic restaurant. It carries the same demands regarding produce, in a bistro register that is simpler and more spontaneous.
Yes, the Brasserie enjoys the same panorama over the Mediterranean and Cap Canaille. The setting is simply more relaxed.
A menu to compose yourself, built around fresh local produce and renewed with the rhythm of the seasons. The current menu can be consulted on the page dedicated to the Brasserie.
Reservations are made from the Reservation page of the Brasserie du Corton or by telephone. The Brasserie's service days and times differ from those of the gastronomic restaurant: they are given on the website.
The number of covers is deliberately limited: we recommend booking several weeks ahead, particularly for weekends and the summer season. For a specific date or a special occasion, do not hesitate to plan even further in advance.
Reservations are made online from the Reservation page of the website, or by telephone with our team. We then confirm your visit along with the details useful to the preparation of your meal.
La Villa Madie observes weekly closing days, and dinner service is not offered during the winter months. Service days and times change with the season: they are listed on the Reservation page of the website, which is kept up to date.
A change or a cancellation is possible: we simply ask that you let us know as soon as you can, so that we may offer the table to other guests. The applicable conditions are set out to you when your reservation is confirmed.
Group bookings, private hire and event enquiries are handled by a dedicated team, reachable at the address given on the Contact page of the website. We consider each project individually in order to adapt the room, the menu and the flow of service.
Yes, gift vouchers can be ordered from the online boutique, accessible via the Gift Ideas section of the website. They may be used at the gastronomic restaurant as well as at the Brasserie du Corton.
