Myrtle, jasmine, rose, wild orange blossom and mimosa… Rare aromas, which have made Grasse the perfume capital of the world. Situated in an olive grove, this L-shaped 18th century hotel does justice to its surroundings ivy and purple bougainvilleas on the walls, baskets of white orchids in the rooms and lemon trees in the park… These are the aromas that inspire the Grand Chef Jacques Chibois, a devotee of truffles and olive oil. “Flowers play the same role as spices but they add a pinch of additional charm to the beauty of the dishes”. His mandarin sorbet with jasmine marmalade or his fillet of sole with confit lemon zest with broom blossoms are the delicious proof.
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