Mareluna

Mareluna at Château de Théoule presents each plate as a story, rooted in a deep respect for nature and a passion for exceptional ingredients. The kitchen prioritizes careful selection of components and compositions that enhance, never denature, the product. The cuisine emphasises precision of technique and incorporates influences from Japanese gastronomy alongside contemporary, environmentally respectful practices. Francesco Fezza (Starred Chef) was born in Italy, trained at Le Trabe and I Portici, moved to Paris in 2016 to work at Patio Opéra and then Le Meurice with Alain Ducasse, refined his Japanese approach alongside chef Ryuji Teshima, joined Mareluna in March 2024 and directs the brigade; his work at Mareluna has been recognised with a Michelin star. Specialties include Mediterranean-inspired haute gastronomy, seasonal ingredients from land and sea, and refined seasonal desserts by pastry chef Kevin Daraud, who combines creativity and technical mastery to produce elegant, seasonally driven sweets that conclude the meal.