A handful of fishermen, a bountiful sea

In Cassis, there are now only about ten fishermen left. Yet every morning, it is they who determine the menu at La Villa Madie: sea urchins, murex, local sardines, anchovies, cuttlefish and sea bass are brought straight from the boats to Chef Dimitri Droisneau’s kitchens. The catch is modest in volume but of rare quality, and the chef is committed to respecting its natural rhythm and seasons: when the sea yields little, the menu adapts – never the other way round.

Trusted growers, cultivated with patience

On the hills above Cassis, nestled between the calanques and the hinterland, a handful of local producers have been supplying La Villa Madie’s kitchens for years: local honey, eggs and artichokes, garrigue herbs gathered during the chef’s walks, and sun-kissed vegetables harvested at just the right moment. This locally sourced produce is becoming increasingly difficult to maintain, as good suppliers are growing scarce, but Dimitri Droisneau regards it as the backbone of his cuisine.

The AOC Cassis vineyards: a hallmark of the region

It is impossible to talk about the Casside region without mentioning its vineyards, which are amongst the oldest in France and have held AOC status since 1936. The sunny, briny white wines from the Casside estates naturally feature on La Villa Madie’s wine list, alongside 1,700 to 1,900 wines representing wine-producing regions across France. It’s yet another way of creating a dialogue between the dish and the terroir, right down to the glass.