La Vague d'Or
La Vague d'Or
La Vague d'Or
La Vague d'Or
La Vague d'Or

Special offers and Menus

Special offers are only available by booking online with thefork.
You'll be able to select the menus in the last step of booking, if available for your criteria.
Menus

Menu Au Fil du Temps... 280€


By booking this set menu, you will be able to order either this set menu or "à la carte" if you change your mind.

This set menu includes:Starter + Main course + 2nd course + Dessert


  • Fire-grilled jack fish “Victor Petit” style
  • Wild rocket salad, smoked anchovies and tomato.
    Skipjack tuna, wild myrtle and wine vinegar dressing.
  • Seared prawns enhanced with grapefruit
  • Fresh cut Broccoletti, Basil citrus and plain Aloe Vera,
    “Hassaku” grapefruit sauce and olive oil infused with grilled prawn heads
  • Loin and cheek of Sea bass poached in sea water, lemon balm and seaweed
  • Leeks, red onions « furio » from sandy soil of Grimaud
    Sea bass tartar season with Caviar,
    Shellfish stock and « pied de cheval » oysters from the Etang de Thau,
    My special "Pomme de mer" served with a spoon
  • Succulent free-range chicken breast, slowly cooked in the bladder with a seasoned broth
  • Served with Zitone pasta, patties of thigh meat, wing and aiguillette
    A consommé infused like a tea.
    “In honor of a Head chef who taught me so much”
  • Twelve citrus fruit, "feuilles à feuilles" lightly mint flavoured
  • Middle East inspired lemonade served to you at your table

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.

Menu 325€


By booking this set menu, you will be able to order either this set menu or "à la carte" if you change your mind.

This set menu includes:Hors d'oeuvre + Starter + 2nd Starter + Main course + 2nd course + Cheese + Dessert + Petit fours


  • Tarbouriech oysters «Pink pearl of Méditerranée» and aniseed-flavoured fennel in three ways
  • Some set in jelly, others cooked, ending with those that are plain,
    Toasted rye bread and brioche.
  • Amberjack and crabmeat marinated in Berlugane mandarin oranges
  • Thyme leaves, raw baby vegetables, herbs and baby salad leaves
  • Zitone pasta stuffed foie gras and truffles topped with parmesan cheese
  • Purple artichokes braised with basil
  • Filet of Turbot and Prawns baked over embers of vine shoots
  • Nage of Roma tomatoes, clams, pearls of vegetables and grated lemon peels,
    Roses of “Yann Ménard’s field” yellow and green zucchini, lightly smoked and seasoned with oregano
  • Saddle of rabbit wrapped in bacon ‘Claudette style’ and blue Lobster
  • Chanterelle mushrooms and shallots caramelized in chestnut honey
    Gravy made with Barolo vinegar and a creamy rosemary bouillon
  • "Galette de Fiaganiere" of Cathy Fleury baked in a traditional bread oven
  • Covered in dough made with herbs from the Maures Moutains to gather the flavours
    Pear in three ways, la Mole saffron honey and Bouteillan olive oil.
  • Variety of differents kind of locally grown strawberries,
  • Enhanced with yuzu and Tahitian vanilla,
    Juice freshly extracted before serving

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.

About the restaurant La Vague d'Or

GRAND LUXE - Un dîner glamour sous les pins de Saint-Tropez et face à la Grande Bleue ? On ne présente plus La Vague d'Or, institution gastronomique d’exception de la Résidence de la Pinède. Avec une vue digne d’un palace, on profite d’un show chic et gourmand orchestré finement par un Chef étonnant.

TOQUE STAR - Passé par des maisons prestigieuses (Ducasse, Lasserre), Arnaud Donckele apporte sa touche de folie et de passion, révolutionne la Méditerranée en célébrant les produits rares et les agrumes. Voilà du haut niveau pour les fins palais : langoustine et pigeon en deux services, tarte cèpes et pérugines de cochon de lait, desserts à tomber à la renverse.

GRAND HÔTEL - Plage et ponton privé, sublime piscine, service top qualité… Prêt pour un week-end de rêve ?

Restaurant prices

Average à la carte price (starter + main course or main course + dessert)
€173.00

Drink prices

  • €10.00
    Bottle of mineral water
  • €15.00
    Glass of wine
  • €45.00
    Bottle of wine
  • €25.00
    Glass of champagne
  • €36.00
    Bottle of champagne
  • €7.00
    Coffee

How to get to the restaurant La Vague d'Or

How to get there?

Public transports
Bus / Bateau

Car park
Parking dans l'hôtel

Opening time

Dîner : de 19h45 à 22h (tous les jours)

Closing period

Ouverture du 19 Avril au 12 Octobre 2013

Services

Credit Card , Mastercard , Visa

Privatisable (25 maximum number of guests.)

Air conditioned , Bar , Can be privatized , English spoken , Swimming pool , Valet parking , Wifi