Le Château de Valmer's new culinary vision

Le Château de Valmer, a luxury estate near Saint-Tropez, has launched a new dining experience that showcases the flavors and ingredients of the Provencal region, created by chef Thomas Pezeril. The restaurant has drawn attention for its focus on reimagining traditional Mediterranean cuisine with a commitment to sustainability and quality.

Thomas Pezeril's culinary journey

Thomas Pezeril, originally from Alençon in the Sarthe region, developed his love for cooking through family meals and watching his mother cook. He trained at the CFA d'Alençon for a BEP, a vocational qualification, while working at Les Étangs de Guibert in Neufchâtel-en-Saosnois, gaining experience in various kitchen roles.

Early career in London and France

In 2007, Thomas completed a three-week internship with chef Alexis Gauthier at Roussillon* in London, which led to a job offer that he accepted after finishing his studies. He later returned to Gauthier’s kitchen in London before moving to Valence to work under Anne-Sophie Pic at Restaurant Pic***, where he rose from commis to chef de partie over three years.

Professional growth and relationships

Thomas worked under Alex Dilling at Hélène Darroze’s The Connaught***, becoming sous-chef junior and meeting his future wife. After she returned to Lyon to complete her studies at the Institut Paul Bocuse, Thomas joined her in Lyon, working as sous-chef at La Bijouterie and later becoming co-owner of Sapnà, both of which are now closed.

Arrival at La Villa La Coste and Château de Valmer

In 2021, Hélène Darroze invited Thomas to become her executive chef at La Villa La Coste**. In 2025, he took over as chef at Château de Valmer in La Croix-Valmer, overseeing the entire dining experience at the estate, including La Bastide, Le Jardin, and Pinède Plage.

Menu philosophy and approach

Thomas has simplified the menu options at Château de Valmer, offering a classic menu (190 €) and a vegetarian menu (140 €). He avoids what he calls "laser" cuisine—focused on precision and minimalism—favoring authenticity, generosity, and sincerity in his dishes. His approach emphasizes local ingredients and a refined, simple presentation.

Team and focus on local ingredients

Thomas works with a team of about twenty people, including pastry chef Antoine Pettier and sous-chef Lucas Renault. His cuisine is based on three distinct flavors, with a focus on sourcing local products. This has influenced his cooking style, leading to a more "pure" expression in both the form and substance of his dishes.

Challenges and goals at Château de Valmer

Thomas acknowledges the challenges of running a starred restaurant during the season, including managing seasonal staff and maintaining a loyal clientele. His first year at Château de Valmer is crucial as he aims to confirm the restaurant’s star under his name and establish a lasting foundation for success. He emphasizes the importance of building strong structures, menus, and team dynamics with the support of the estate’s owners.