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Nicolas Herbé, chef and artist

Fresh, flavourful cuisine

Like the true artist he is, equally at ease in his kitchen as he is in front of a canvas, Nicolas Herbé cooks up precise yet delicate modern dishes, where the ingredients are the stars of the show. Never lacking in ideas, he works with a vibrant palette combining imagination, passion and tradition.

Working with quality produce, he offers sophisticated re-imaginings of meat and fish dishes, drawing inspiration from the flavours and fragrances of the vegetable garden. Enjoy your meal in the dining room with its contemporary decor or on the terrace by the pool.

Our chef's



Executive chef at Le Galice

A breath of fresh air at Le Galice! Young chef Nicolas Herbé, who is also a painter, invites you to discover his menus in which the ingredients play the central role supplemented by a dash of daring.
Savour his signature dish, “crying tiger” beef tataki with Thai rice, stir-fried vegetables and caramelised soy sauce with roasted sesame.


From Saint-Tropez to Aix-en-Provence

After learning the ropes at Auberge des Maures and the gourmet restaurant at Château de la Messardière in Saint-Tropz, Nicols Herbé was chef de partie-first cook at Les Artistes in Aix-en-Provence, sous chef at Déjeunez sous l’Arbre in Rousset (Logis), executive chef at L’Épicerie and Les Trois Ormeaux in Aix-en-Provence and executive chef and restaurant manager at Hôtel Victor in Cabriès.


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