The chef and his team

At the Bastide du Calalou, Head Chef Cyril Martinez creates refined, generous, ingredient-led Provençal cuisine, enhancing local produce with finesse and a contemporary touch.
Born into a family of restaurateurs, he was immersed in the world of gastronomy from an early age before training in hospitality and catering at the Paul Augier College in Nice.

His career took him to some of the Côte d’Azur’s renowned restaurants, including the Hôtel du Cap-Eden-Roc, Le Mas Candille, where he worked under Chef Serge Gouloumès, and the Hôtel & Spa du Castellet, where he worked alongside renowned chefs including Glenn Viel, Nicolas Sale and Lowell Mesnier.

After gaining experience in Australia and Saint-Tropez, Cyril Martinez returned to the Var before joining La Bastide du Calalou, where he now creates elegant cuisine that is true to its Provençal roots and deeply inspired by the seasons and local produce.

Led by the head chef, the kitchen team at La Table du Calalou brings dedication, precision and care to every dish. In the kitchen, every technique is carefully executed and every detail matters.

Together, the team ensures consistently high standards and precision in every dish, in keeping with the character of this charming Provençal restaurant.