A balcony on the Côte Bleue.
To the west of Marseille, the Côte Bleue is lined with some pretty towns that have retained the charm of their past as fishing ports. A succession of wild coves and sunny beaches to discover by staying at the brand new Hôtel Bleu that has just opened in Carry-le-Rouet.
The late season is undoubtedly one of the best times to appreciate the charms of Provence and the Mediterranean. In October, the small port of Carry-le-Rouet regains its original tranquility and, at the Casino Barrière, only a few regulars still watch the roulette wheel spin... However, the coast is bathed in a soft light that makes you want to have a quiet holiday, walks on the Piste du Lézard, the old customs officers' path that flirts with the Côte Bleue Marine Park opposite the Frioul Islands, and swimming on miniature beaches.
The Hôtel Bleu is, clearly, the ideal spot to immerse yourself in this little Provencal paradise that is still preserved. In particular, because of its location, directly on the small marina. It is two minutes from the center, shops, restaurants and the coastal path that allows you to reach the neighboring town of Sausset-les-Pins along some superb properties nestled under the Aleppo pines and holm oaks.
Immediate boarding
Behind its appearance of a large ship ready to set sail, the Hôtel Bleu hides an assumed marine atmosphere. Obviously, blue is everywhere like the common thread of a journey between land and sea composed with talent by Thierry Lambardi and Pascale Bartoli with the decorators of their team from the Architecture 54 agency. This luminous atmosphere in harmony with the beautiful light of the Mediterranean bathes the common areas, the lobby, the Bar Nina (in memory of the singer Nina Simone who spent the last years of her life in Carry) and the restaurant L'Oursin in its extension, but also the 44 rooms and suites which open their bay windows and their terraces on the port and on Marseille whose blue mass floats in the distance.
The chic contemporary decor uses the best furniture brands of the genre. On the rocks sofa from Edra, Bla Station coffee table and Chisel chair from Hay take pride of place in the lounge-lobby under a marine fresco à la Cocteau by Franck Lebraly on the ceiling, Petite Friture weekend chairs and Ikon tables by Pedrali for the restaurant terrace, Maya stools from Midj in front of the bar made of ceramic (blue of course) by Ceramicas Ferres... In the bedrooms, the navy blue sofa chats with the pretty Jackless Wood coffee table from Bla Station and the bed is framed by Pop Host pendant lights from Otylight... Between its multiple terraces and its infinity pool, the Hôtel Bleu is a permanent invitation to contemplate the spectacle of the marina.
All the flavours of the Mediterranean
The quality of the cuisine is certainly the argument that makes the difference. With the arrival of chef Ilan Tinchan t, the gastronomic table, L'Oursin has quickly established itself as one of the essential addresses in the region. And this, in just a few months... Born in Orange, this adopted Marseillais composes here an iodized and airy cuisine for which he makes a point of honor to select the best products and especially to find producers who share with him the respect for nature. The olive oil comes from Moulin Castellas in Baux-de-Provence , the dairy products from Fromagerie Lemarié in Aix-en-Provence , the herbs, flowers and seaweed were harvested by Jean-Marie Pedron from Jardins de la Mer, the fruits and vegetables by Marianne Eldin from Terre de Goût... as for the fish that take pride of place in many of the chef's preparations, they were caught by Mathieu Chapel and his team at Côté Fish, sea lovers who specialize in local and sustainable fishing. For his part, the chef, who is a master saucier, never fails to go, at least once a month, with his team, to pick sea herbs: obione, sea fennel or samphire that will enhance fish and shellfish.
To be enjoyed without moderation, the natural oyster, Imperial Osciètre caviar, pink peppercorn oil and condiments, the marinated leerfish, seaweed veil and shell mousse, the cuttlefish in texture, candied in its ink, tempura and a cloud of garlic, the monkfish herbaceous condiments, iodized juices or the grilled John Dory, buckwheat, black garlic and shellfish... At just 27 years old, with experience acquired from respected and starred chefs such as Marseille's Guillaume Sourrieu and Sylvestre Wahid who is triumphing in his new restaurant in Courchevel, Ilan Tinchant is also well on his way to the race for the stars...
