Spelt

Spelt is a contemporary French restaurant. The kitchen selects products with local suppliers and producers, favouring craftsmanship and environmentally respectful production. Chef Raphaël trained with Gérard Besson, Roland Durand and Michel Rostang and later served as sous‑chef and chef de cuisine at 110 de Taillevent. An experienced sommelier provides wine pairings at discovery and degustation levels. Spelt is listed as SELECTED in the Michelin Guide. Spelt is located in the village of Tourrettes‑sur‑Loup; the restaurant’s small configuration requires a private room for bookings of more than eight people. The setting is village‑centred with nearby parking options and a compact dining layout. The culinary approach is rooted in classical technique adapted with creativity, using precise seasoning, sauces and cooking to highlight terroir products. The kitchen offers a set tasting menu and seasonal offerings, including a dedicated truffle menu and a festive Saint‑Sylvestre menu, and takeaway seasonal creations produced to the same gastronomic standards. Specialities include Risotto d'épeautre au homard (spelt/pearled spelt risotto with lobster), Menu Dégustation, Menu Truffe, crudo of cauliflower, vanilla and Tom Kha, Brillat‑Savarin with truffle and foie gras mi‑cuit (takeaway).