the chef and the AMAP

Our Commitment to the Olivades Farm

At Dolce Frégate Provence, we pride ourselves on providing authentic local fare. That’s why we’ve partnered with the AMAP Les Olivades to receive 30 baskets of locally grown fruits and vegetables per week in which to base our seasonal menus on.

the chef and the AMAP

  • closeup of chef in grass looking and holding a plant

    Meet Our Chef

    Innovative, passionate and skilled, Chef Guillaume Maurice’s main priorities in the kitchen are his team and his back-to-basics approach. His emphasis is on respect for the ingredients, which has inspired his commitment to the AMAP.

    Learn More

  • white flower garnish on green peas

    The AMAP Les Olivades

    The objective of the Association for the Preservation of Rural Farming is to re-learn how to enjoy seasonal, locally cultivated products while fighting against the uniformisation of consumption.

  • colorful flower petals laid out on black linen

    Homemade Label

    Our chef creates one-of-a-kind dishes using regional and seasonal produce from the AMAP farm. The "Fait Maison" (homemade) logo on our restaurants’ menus will allow you to identify the dishes that are prepared and cooked on site from these raw products.

  • Gala Disciples d'Escoffier 2019


    Created in 1954 by chef Jean Ducroux, the Disciples d'Escoffier today gather all French and foreign delegations under the same banner of the International Order of Disciples of Auguste Escoffier.

     And on this Monday, April 29, 2019, ended the 8th Escoffier International Disciples Gala ceremony on our site of the Hotel Dolce Frégate Provence, with the induction of our General Manager Guy Robert & our Director of Catering Charles Antoine Fournajoux.

      "The cooking, without ceasing to be an art, will become scientific and will have to submit its formulas, empirical too often still, to a method and a precision which will leave nothing to chance". Auguste Escoffier