La Table de Pierre in Saint-Paul-de-Vence – a first star in the garden

Below the ramparts of Saint-Paul-de-Vence, the gastronomic restaurant of the Domaine du Mas de Pierre won its first MICHELIN star in 2026 for garden-led Provençal cooking served in a glass conservatory.

Most visitors to Saint-Paul-de-Vence come for the walled village, the Fondation Maeght and a long lunch at La Colombe d'Or. Down the route des Serres, among olive trees and cypresses, the Domaine du Mas de Pierre has given them a reason to stay for dinner: its gastronomic restaurant, La Table de Pierre, was one of eight restaurants in Monaco, the Alpes-Maritimes and the Var to win a new MICHELIN star when the 2026 guide was presented in Monaco in March.

This is what to expect: the estate and the conservatory, the kitchen and its menus, and what to know before you book.

01A Relais & Châteaux estate below the ramparts

The Mas de Pierre is a five-star resort and a member of Relais & Châteaux, fifteen minutes from Nice airport: nine stone bastides with 76 rooms and suites set in Mediterranean gardens, a 2,000-square-metre spa and a lagoon pool with a sandy bottom. The estate is open all year, and its restaurants welcome outside guests as well as residents.

La Table de Pierre occupies a conservatory with a sliding roof and walls, which the MICHELIN inspectors describe as green; inside, chandeliers hang over pink and violet velvet chairs, and the kitchen opens onto the gardens. Next door, the estate's bistro serves Provençal and Italian cooking at a gentler pace.

02The kitchen and the garden

The estate's kitchens have been led since May 2025 by Rodolphe Loury, according to Gault&Millau. Trained at the École hôtelière Auguste Escoffier, he worked at Le Royal Monceau in Paris, in Monaco and with Gérald Passédat in Marseille, and describes his approach in three words: season, terroir, memory. The autumn 2026 menu at La Table de Pierre is signed by Paul Gouel and by the pastry chef Manon Isnard, who comes from Nice.

Insider tip

Dinner only, Tuesday to Saturday. Menus from €99.

The MICHELIN Guide calls the cooking a contemporary, colourful score with a healthy dimension, using flowers and aromatic plants from the garden. The restaurant draws on the estate's vegetable garden, on local producers and on herbs from its Jardin des Senteurs, and uses macerations, infusions and fermentation to bring out flavour rather than mask it.

03Three autumn menus

The autumn menu, dated October 2026, comes in three lengths. La Provence costs €99 for three courses: chanterelles and razor clams with a mushroom broth and sourdough; veal with sweet onions from the Cévennes, pine morels, walnut and spinach; and either chocolate with pecan, tonka bean and cocoa sorbet, or mirabelle plum with the estate's thyme, almond and sorbet. Le Jardin, at €125, adds potato gnocchi with tarragon and Menton lemon.

Le Voyage, at €175 for five courses, also brings a fish course that depends on the day's catch of the fisherman Mathieu Chapel. The wine list is built to accompany the menus. The menus change with the seasons, so dishes will differ from those listed here.

04Opening hours and booking

La Table de Pierre is open for dinner from Tuesday to Saturday, from 19.00 – the estate gives 22.00 as closing time and the MICHELIN Guide 22.30 – and is closed on Sundays and Mondays. Tables can be booked online through the estate's website or by telephone. There is a car park with valet parking, and the inspectors note that pets are allowed and that the restaurant is accessible to wheelchair users.

For a weekend. For a lifetime.