GOURMET’S CHOICE: Relais De Saint Ser Boutique Hotel & Restaurant

Gourmet's ChoiceTime Out


By Margaux Cintrano
Photos supplied by M. Cintrano

Relais De Saint Ser Boutique Hotel & Restaurant

Avenue Paul Cezanne
Reservations highly suggested: 3304 42 66 37 26
Website:  http://relaisdesaintser.com

The ancient Provençal enchanted village of Puyloubier, which is amazingly encrusted and sculpted into the base of Mont Ste Victorie and which Paul Cezanne repeatedly painted in uncountable works, sets the scenic background for the landmark Escoffier which inspired Relais Chateaux Boutique 8 Room Hotel and Restaurant Saint Ser.

The restaurant presents profoundly flavored, fragrant seasonal local cuisine including  braised beef, so aromatic of orange zest; Pommes Dauphinoise, which are potatoes with a crispy crust of gratin formed from heavy cream; and the fresh catch of day. The classic sweet tooth pleasure of the establishment is a dessert called Dame Blanch, which consists of local Provençal pears, vanilla ice cream, pear sherbert and a chocolate drizzle.

The French epicurism served veers towards the traditional with modern evolutionary presentations and deeply rooted cuisines from the lands in which it is located.OCTOBER 2015 relais SAINT SER food

Appetizers and starters are priced at  11 Euros – 14.50 Euros

Highly suggested are teh Foie Gras and the fresh off-the-fishing-boats octopus.

The main courses are approximately 18.50 Euros – 25.00 Euros


The lovely ending to our meal had been that the waiter was kind enough to provide us with a recipe.


2 large fillets of fresh sea bass
4 thin slices of lemon
1 tablespoon of fresh French butter
2 tablespoons of finely minced Shallot
2 / 3 cups of finely sliced fresh sorrel or spinach leaves or green asparagus Spears ( based on seasonal local produce )
1 / 3 cup whipping cream or heavy cream
1 / 4 teaspoon of freshly grated lemon zest
Salt and freshly ground pepper to taste
A sprinkle of  the 5 Provençal  Herbs ( fresh or dry )


  1. Firstly, season the sea bass with salt, freshly ground peppercorns, and the 5 Provençal Herbs.
  2. Place the fish in a heavy medium sauté skillet or pan.
  3. Cover the sea bass with 1 glass of French dry white wine of choice.
  4. Now, add the very finely sliced lemon.
  5. Place the pan over a medium low flame and bring to just a simmer.
  6. Poach the fish very lightly in the white wine and reduce the flame to low.
  7. At this time, melt the butter in a heavy small sauté skillet over medium low heat and add the finely sliced shallot and sauté for 30 seconds.
  8. With a wooden spatula or wooden spoon, add and stir the green asparagus, sorrel or spinach leaves, gently shredded to the sauté pan and add the cream, stirring clockwise gently and add the lemon zest.
  9. On a gentle low flame, simmer until the sauce is thickened, approximately 2 minutes.
  10. Season with salt and freshly ground peppercorns to taste and additional Provençal Herbs.
  11. Take the sea bass fillets out of the poaching liquid and place on large square or round white porcelain plates.
  12. Carefully drizzle the cream sauce in a lovely pattern with a Pipette tube .

OCTOBER 2015 terrace 1