On March 14, the downtown area of Six-Fours-les-Plages hosted a culinary experience that was as exclusive as it was sophisticated. Organized by the newly opened pop-up restaurant Le Lieu, Chef Jérôme Perche hosted a residency event for an intimate gathering of fewer than 20 guests.
An intimate setting that encourages conversation, where each dish is given the chance to shine.
An 8-course menu, designed to serve as a guiding thread
For this residency, Jérôme Perche has created—much like his 2026 menu—an eight-course gourmet menu structured around a subtle theme: ingredients that complement one another, take on different forms, and evolve from one course to the next.
The four appetizers set the tone, combining technical precision with aromatic finesse:
- Chestnut and Mushroom Juice
- Scallops, button mushrooms, and Granny Smith apples
- French toast, chive cream, and raw salicornia shallots
- Salmon tartare & sabayon with seawater
Next came the dishes, rooted in ingredient-driven cuisine that was precise and straightforward:
- Saint-Pierre & sea urchin coral
- Veal shank in gravy
Finally, two sweet creations brought this journey to a close with a refreshing and balanced finish. These desserts were inspired by the work of Guillaume Godin, a pastry chef whose work Jérôme greatly admires.
- Citrus and Saffron Tartlet
- Grapefruit pulp, cucumber sorbet, and aloe vera espuma
A kitchen in motion, between testing and planning
Beyond the culinary performance, this residency also had an experimental aspect. The chef tested several dishes and flavor combinations there that he plans to include on his 2027 menu.
A way to refine, under real-world conditions, designs conceived with the long term in mind.
“A residency like this is a valuable testing ground. We can try things out in front of a real audience, make adjustments, and gauge reactions. Some of the ideas presented here will surely be part of what comes next.”
A perfect pairing of food and wine at the heart of the experience
The experience didn’t end at the plate. Romain Damiano, oenologist and owner of Le Lieu, crafted a precise and inspired food-and-wine pairing that highlighted every aspect of the chef’s vision.
A perfectly orchestrated pairing of food and wine that helped give the evening a truly gourmet flair.
The Venue: an intimate hideaway in the heart of Six-Fours
With fewer than 20 seats, Le Lieu offers a concept that’s rare in the region: a pop-up restaurant designed as a platform for guest chefs to showcase their talents.
Here, there’s no set menu—just a series of residencies, encounters, and a desire to create unique, almost timeless moments.
