RESTAURANT AU JARDIN DE LA VAGUE
A contemporary interior where works of art and colours collide… A terrace surrounded by flora offering panoramic views of the swimming pool and olive trees… The restaurant Au Jardin de la Vague, at the heart of the hotel La Vague de Saint Paul**** in Saint-Paul-de-Vence, invites you to embark on a journey of culinary delight and discovery.
Chef Akhara Chay is at the head of the kitchen of the gastronomic restaurant. He discovered his passion for cooking at an early age and has devoted his life to the pursuit of the very best in French gastronomy. He began his training in the kitchens of celebrated chef Ghislaine Arabian at Pavillon Ledoyen, then under Alain Ducasse at Park and at St James in Paris. The young chef then joined his mentor Éric Provost at Royal Barrière in Deauville as his sous-chef, where he helped the restaurant gain a Michelin Star. Parallel to this, he obtained his diploma from the culinary school at Institut Paul Bocuse. After six years at Deauville, Akhara joined Le Mas Candille in Mougins at the side of Serge Gouloumès in 2005. He helped the restaurant gain a Michelin Star during his four years working as head chef of La Pergola. He then continued his culinary journey at prestigious establishments such as Mas des Herbes Blanches in Luberon and Château Valmer near St Tropez, finally coming to La Vague de Saint Paul in 2017. Shortly after his arrival, he obtained the title of Maître Restaurateur and subsequently Disciple d’Escoffier.
Since 2019, Chef Chay is helped in his work by Pastry Chef Frederic Benvenuti, who has also started out in famous restaurants. He began his career at Vieux Castillon in Avignon in 2010, where in his first year the restaurant earned a Michelin Star, and in his second year, he worked under the former sous-chef of famous restaurant L’Oasis in Mandelieu, near Cannes.
In 2012, he joined Mas Candille in Mougins, where he honed his skills and climbed the ranks for six years, before coming on board at La Vague de Saint Paul.
Chef Akhara Chay and Pastry chef Frederic Benvenuti form a dynamic duo who highlights the restaurant and its newly refurbished open kitchen, allowing guests to see them prepare, cook and arrange the delightful served aromas. They compose a true symphony for the taste buds where their culinary creations strike a chord with the surrounding artworks and natural environment. Chef Chay’s Mediterranean ingredients fused with Asian flavours are a veritable ode to Epicureanism. The dishes he creates are a celebration of taste and texture, combining the most advanced preparations and techniques developed over 26 years of experience working in prestigious restaurants. His culinary artistry is harnessed into a work of art on the plate, reaching its crescendo with an oriental flourish, the signature touch of this virtuoso in the kitchen. He uses only the freshest and highest-quality ingredients sourced from local producers and hand-picked to the exacting standards befitting the Maître Restaurateur title. His culinary compositions are driven by the seasons, creating refined and skilled combinations that remain true to the ingredients at hand while exploiting their full depth of flavour and vibrancy of colour. A true delight for all the senses!
Such work can not be at his climax without the corresponding talent in the service. Diego Cabit is Au Jardin de la Vague’s F&B Manager. Born in Cagnes-sur-Mer, he was immersed in the catering since his childhood and confirmed his calling during his years at the Lycée Hôtelier Paul Augier (Nice). After 5 years in the family restaurant, 3 years from 2012 to 2014 in St Barthelemy at the prestigious Eden Rock, he continued the experience in the Oetker Collection group at the Château St Martin in Vence as Maître d’Hôtel Assistant and will evolve particularly thanks to a winter season at the Apogée in Courchevel and the Japanese restaurant opening. After four rich years, Diego joined La Vague de Saint Paul in June 2019 and insufflate to the service an attentive and professional light-handedness.
Akhara, Frederic and Diego are the three musketeers of the restaurant, who relentlessly work for the happiness of their guests and their satisfaction.
As Maître-Restaurateur, Chef Akhara Chay only works with fresh products: the restaurant menu consequently changes at each season and according to the food of the moment.
Set-menus is proposed has below too :
– Business Lunch: 29 € per person, 2 courses, water & coffee – from Monday to Friday only
– Lunch of the day: 35 € per person, 3 courses, water & coffee – from Monday to Friday only
– Lunch weekend: 47 € per person, 3 courses, drinks excluded – Saturdays and Sundays only
– 3-course dinner: 59 € per person, drinks excluded
– « Carte Blanche » menu of the Chef: 75 € per person, drinks excluded
The restaurant is open 7 days a week from April to October.
Lunch : 12.30am – 2.30pm
Dinner : 7.30pm – 9.30pm
T: +33 (0)4 92 11 20 00
E: Reservations
W: La Vague Saint Paul
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