Great chefs celebrate the excellence of local producers
Now a must-attend, the “Les Chefs à Saint-Tropez” event returns for its sixth edition, placing producers at the heart of haute gastronomy.
C' est un pari audacieux qui s'est transformé, en l'espace de six ans, en une véritable institution varoise. L'événement « Les Chefs à Saint-Tropez » s'apprête à ouvrir de nouveau la haute saison sur la célèbre Place des Lices, confirmant son statut de rendez-vous majeur pour la gastronomie et le terroir régional. “Loin du tumulte habituel, cette manifestation a choisi dès ses débuts de privilégier le sens et l'authenticité”, rappelle François de Canson, président du Comité Régional de Tourisme (CRT). Le bilan de l'édition précédente témoigne de cet engouement populaire et critique. “En 2025, plus de 170 000 visiteurs se sont pressés pour rencontrer les 150 producteurs et artisans d'exception réunis pour l'occasion. « En seulement cinq éditions, nous avons créé le rendez-vous d'ouverture de la haute saison. Un rendez-vous attendu, identifié et respecté », se félicitent les organisateurs”, ajoute Jean-Pierre Ghiribelli, président de l’UMIH du Var.
STARS IN SERVICE OF THE LAND
The philosophy of the event is based on an inversion of the usual roles: “Here, the stars are not the Michelin-starred chefs, however prestigious they may be, but indeed those who work the land. For this new edition, the patronage has been entrusted to Mauro Colagreco, three-starred chef of Mirazur in Menton, recognized worldwide for his commitment to gastronomy that respects living things and the cycles of nature”. He will be surrounded by iconic figures of French cuisine such as Arnaud Donckele, Gérald Passedat, Marc Veyrat, Sydney Biasotto, and Alexandre Fabris. These great names of cuisine agree to put their fame in the background to highlight the work of market gardeners and artisans. “They come out of loyalty to the land to remind us that great cuisine always begins with a great land, because culinary excellence cannot be soil-less,” says François de Canson. Special mention is made of Pascale Perez, the key driver of the event. “Her energy, her tenacity, and her demanding standards have allowed this event to reach a new milestone, year after year,” adds Jean-Pierre Ghiribelli, praising a collective success driven by a lively soul.
OFFENSIVE STRATEGY
Beyond the gastronomic celebration, “Les Chefs à Saint-Tropez” is part of a global economic and tourism strategy supported by the Région Sud. “The sector represents a considerable weight with more than 150,000 tourism jobs, 25,000 companies, and an annual turnover exceeding €20 billion, or 13% of the regional GDP. With 34 million visitors per year for 238 million overnight stays, the challenge is to trickle this wealth down to local producers,” insists the president of the CRT. This is the whole meaning of the “100% Valeurs du Sud” label, initiated under the leadership of Renaud Muselier, President of the Région. This scheme, which already has nearly 240 certified products and 13 approved projects, aims to guarantee provenance, ensure transparency, and better distribute added value. The objective is clear: “To go from producing better to eating better” and to promote responsible purchasing.
AGRITOURISM, A LEVER FOR GROWTH
In the face of the challenges facing the agricultural world, the Région has set up a concrete support system for agritourism. A grant of €20,000 per farm is available to cover the investments needed to open to the public. Twelve projects have already benefited from this support, which makes it possible to generate additional income, promote short supply chains, and spread tourism flows throughout the year. Launching the season in Saint-Tropez therefore carries a strong symbolic dimension. It is about asserting that the destination's international influence is only valuable if it remains deeply rooted in its territory. “What we launch every spring in Saint-Tropez is not just a tourist season. It is a season of loyalty to our land,” the organization concludes. Between the sunshine of the fields and the light of the starred tables, the event promises once again to celebrate the convergence between those who produce and those who sublime the products, reminding us that behind every dream destination, there are women and men who shape the landscapes.