Solea

Solea in Aups is operated by chefs Adrien and Valentine, who describe their project as the meeting of two sensibilities in a single warm space. Both trained and worked at the three‑star restaurant of the Hôtel du Castellet alongside Christophe Bacquié and Fabien Ferré before opening Solea in June 2024. The venture was awarded the Prix Jeunes Talents Gault & Millau 2024, recognising the chefs’ work and the project in the Haut‑Var. The dining room is warm and welcoming, designed for sharing and centred on a convivial, friendly vibe rather than formal or ornate decor. The kitchen is seasonal and rooted in the terroir varois, sourcing from local producers and drawing on regional traditions. In summer the menu emphasises freshness, creativity and dishes for sharing; in winter part of the offering is devoted to the Truffe Mélanosporum of Aups with a yearly gastronomic truffle menu. Solea presents both a gastronomic menu and à la carte choices that showcase precision, respect for ingredients and a gourmand approach. Specialties include foie gras poêlé with Truffes d’Aups; Saint‑Jacques saisies with wakamé and gremolata; Label Rouge poached salmon with hollandaise; filet de boeuf français with Truffe d’Aups and sauce Périgueux; brie truffé; and a chocolate dessert with Truffe d’Aups.