The Cuisine of Dimitri Droisneau
Set in the Anse du Corton facing the Cap Canaille and the Soubeyranes cliffs, near the Calanques National Park, La Villa Madie embraces a terroir of extraordinary richness.
To those who know how to listen to the swell of the waves and the murmur of rocks carved by karstic erosion, this stretch of land bordered by the sea tells a story of fauna, flora and history.
This unique geological identity gives rise to unprecedented flavours and aromas, deeply rooted in just a few square kilometres. Imagine, then, the finesse of the culinary story.
It is precisely here, inspired by his bike rides and Mediterranean dives, that chef Dimitri Droisneau gives shape to La Villa Madie's gastronomic signature.
A walk between Land…
On the land side, every sense is alert. The mistral wind carries the scents of the garrigue: thyme, rosemary, rockrose, savory, juniper and Aleppo pine.
By bike or on foot, chef Dimitri Droisneau encounters a living herbarium. Under the effect of sun and wind, the terroir of Cassis concentrates its scents to release their essence.
Here, beekeepers have set up their hives. Nearby, wild asparagus and onions are gathered, along with salad burnet and yarrow.
Market gardeners take advantage of the mild Mediterranean climate to give sweetness to fruit and intensity to vegetables.
Closer to the coastline, vegetation grows low to withstand the sea spray: this is the terroir of samphire, sea fennel and plant salinity.
Between scrambling through the calanques and wandering the hinterland, every walk becomes a tour of the market. A terrestrial ecosystem.
… and Sea
On the sea side, it's a treasure trove. Between sandy areas, rocky seabeds and underwater caves, the marine habitats bordering Cassis each shelter rich and singular ecosystems that chef Dimitri Droisneau observes during his dives.
Close to shore and further out, these are the living grounds of sea urchins, murex, local sardines, anchovies, small crabs, cuttlefish, carabineros prawns, sea bass and John Dory.
Between fish, shellfish, crustaceans and even plankton, the Mediterranean is an offering whose seasons, moods, resources and rhythm we strive to respect with humility. This iodine-rich terroir, with its contrasting relief, calls for a cuisine of symbiosis and agility, for a quintessence without artifice.
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