“Our concept today is that of a guesthouse spirit, with rooms, holiday cottages, and several formats of gastronomic dining that we invite visitors to discover. It’s not a hotel or a restaurant. Guests are immersed in our new way of life just as much as in my culinary signature, which is and will remain my own,” 
 
The entire team serve the guests and explain the dishes. We give tours of the wine cellar and let them choose their wines directly from it. Our rooms and cottages were designed in harmony with the surrounding nature, materials, and atmosphere. We wanted to create a place for sharing and passing on. Today, these stars invite us to stay true to who we are.
 
" My cuisine hasn’t changed since the experience in Var. This 2024 edition of the Michelin Guide is particularly special, both for me and for my successor Fabien Ferré, who has now been awarded 3 stars and continues to uphold excellence at the highest level at the Hôtel & Spa du Castellet. What’s happening to us in parallel is unique: these two stars in Bonnieux, within a completely new concept, and Fabien’s rise to 3 stars in the establishment where I held 3 stars from 2018 to 2022. It’s a tremendous reward for someone who accompanied me, and also a recognition of the years of transition and succession that we lived and envisioned together. I am very moved by Fabien Ferré’s success today.
My cuisine, my approach in Bonnieux, remain those of the 3-star experience. Guests know this and come to live the story, to experience this connection in a different way. I remain committed to selecting producers and products, but above all, I remain committed to the freedom that led me to choose this life project: to plant my olive trees, to welcome guests to the restaurant as if at a shared table, a table of friends, and to offer another form of accommodation and experience.
Today, these stars certainly change everything for us, and yet change nothing at all: we remain who we chose to be, and the project stays firmly rooted in its foundations — that of a unique gastronomic guesthouse, perhaps one of a kind in France,” concludes Christophe Bacquié.
 
About Alexandra and Christophe Bacquié
 
Christophe Bacquié began his culinary journey at L’Oasis in Mandelieu-La-Napoule alongside Stéphane Raimbault and Louis Outhier. He then continued with various experiences in Paris, notably at Prunier (Paris 16th arrondissement), working with Gabriel Biscay.
 
In 2002, he joined the La Villa Calvi** Hotel**, where he earned his first Michelin star. Alexandra then took on the role of executive assistant.
 
In 2004, Christophe Bacquié was awarded the prestigious title of Meilleur Ouvrier de France – Cuisine. In 2005, Alexandra advanced to the position of Director of Operations at La Villa Calvi.
 
In 2007, the chef earned a second Michelin star at the same establishment.
 
In 2008, Christophe Bacquié was named "Grand Chef" Relais & Châteaux.
 
In 2009, both left Corsica and moved to the Var region, taking over the leadership of the Hôtel & Spa du Castellet*** and the Grand Prix Hôtel***. Alexandra became Director of Operations for the hotel division, and Christophe took on the role of Executive Chef and Director of Food & Beverage.
One year later, the chef received two Michelin stars for the gastronomic restaurant at Le Castellet.
 
In 2012, Alexandra became General Manager of the hotel division at Hôtel & Spa du Castellet***** and Grand Prix Hôtel & Restaurant***.
 
2018 was a pivotal and symbolic year for Christophe Bacquié:
He earned his third Michelin star at Le Castellet, was voted Chef of the Year by his peers, and received a 19/20 rating and 5 toques from the Gault & Millau Guide.
 
In 2019, he ranked second in the Top 100 Best Chefs in the World at the World Summit in Monaco.
 
In 2023, the couple chose a new direction, deciding to create their own guesthouse in the heart of the Luberon, embracing a new approach to fine hospitality—one aligned with a more personal philosophy of life. Christophe Bacquié remains true to his culinary signature, his commitment to excellence, and his values of sharing and precision.