◦ Our Story
Twenty-six years of fire and patience.
A candlelit room on the Côte d'Azur.
L'Aubergine opened in 1998 with eight tables, a wood-fired hearth, and a stubborn belief that restaurants should feel like homes — only quieter.
Today, the room still seats fewer than fifty. The hearth still burns. And every plate that leaves the pass carries a small piece of the season we are in.
We are not in a rush. We hope, while you are here, you aren't either.
Theo Marchetti
Trained between Lyon and the Basque coast, Theo joined L'Aubergine in 2009 and took over the pass in 2014. His cooking is restrained, fire-led, and built around relationships with a handful of farmers he visits weekly.
“Cooking is mostly listening,” he says. “To the season, to the ingredient, to the room.”
Cook with the season. Serve with care.
To honour ingredients at their peak, treat every guest like a friend, and leave the kitchen a little better than we found it.
A new vocabulary for Mediterranean cuisine.
To redefine what coastal cooking can be — rooted in tradition, yet quietly experimental, and always in service of pleasure.
Awards
- 2024World's 50 Best — No. 18
- 2023Michelin — Three Stars
- 2022Gault & Millau — 19/20
- 2020Relais & Châteaux Grand Chef