Villa Gaia

Cuisine

At Villa Gaia, cooking is above all a matter of sharing and conviviality. Good dishes made with love and simplicity bring people together and leave memories behind.

  • A man’s hands, wearing a watch, cut a piece of raw meat with an orange-handled knife on a white board.
    Cutting the lamb
  • Hands hold a silver metal cake mould with a relief pattern, next to a large pan on a gas flame.
    Bells in the kitchen
  • Two floury hands press a filled sheet of yellow pasta on a stainless-steel worktop beside a rolling pin.
    Making the ravioli
  • A woman wearing bracelets spoons small mounds of candied-fruit dough onto a tray lined with baking paper, a pan behind her.
    Preparing the florentines
  • An open hand, wearing a gold ring, holds a large pink and white radish with its roots and green leaves.
    A big radish from the garden

  • At the table

    BreakfastDinner

Cooking at Villa Gaia

Anne-Françoise is a passionate cook, always looking for new recipes and quality ingredients. She favours simple family recipes inspired by Mediterranean and Provençal flavours, with a personal, creative touch. Her dishes are tasty and generous. It is a woman’s cuisine.

The ingredients come from local suppliers and, when possible, straight from the vegetable garden. We support local producers and serve fresh, often organic ingredients.

A different menu every evening

Anne-Françoise, helped by Georges-Eric, welcomes you to her table. Every evening she puts together a menu for the guests of the house: a main dish that changes with the seasons, with small touches prepared with care.

She does more than dinner. She also makes her own jams, the breads and the brioches served at breakfast, refreshing drinks for summer, and small savoury and sweet biscuits to go with tea or an aperitif.

A cuisine tailored to your tastes

Particular preferences, allergies, dietary restrictions: Anne-Françoise will do her best to adapt the meal, without losing the flavour and quality that define this cooking.