in Cassis – France
La Villa Madie sits high above the Mediterranean in the Anse de Corton, on the eastern edge of Cassis, suspended between the sea and the dramatic limestone cliffs of Cap Canaille. From this elevated position, the restaurant overlooks the bay with uninterrupted views across the water, a setting that feels at once intimate and expansive. Slightly removed from the centre of the village, the location is shaped by light, wind and the constant presence of the coastline, giving the house a strong sense of place and a close connection to the rhythms of the Mediterranean.
The restaurant is led by chef Dimitri Droisneau, whose career follows a classical French trajectory. Born in Normandy, he began his training in Alençon before moving to Paris, where he worked in some of the country’s most established kitchens, including La Tour d’Argent, Lucas Carton and Le Bristol. A particularly formative chapter was spent alongside Bernard Pacaud, an experience that helped shape Droisneau’s disciplined, precise and quietly expressive professional style. His move south to La Réserve de Beaulieu marked an important step towards greater independence and ultimately led him to Cassis.
It was during his time at La Réserve de Beaulieu that Dimitri Droisneau met his future wife, Marielle Droisneau. With a background shaped by work aloLa Villa Madie in Cassis, where sea, place and precision meetngside figures such as Michel Bras, Michel Guérard, Marc Veyrat and Martin Berasategui, she brings a deep understanding of hospitality to the project. Together, they took over La Villa Madie and shaped it into a long-term endeavour built on shared values, complementarity and continuity.
Within this setting, the experience unfolds with a strong sense of cohesion between place, people and approach. Each course arrives with the precision of a small, carefully composed painting, where purity and balance take precedence over sharp contrasts. Flavours remain refined and subtle, marked by fine accents rather than overt intensity. One dish clearly stood apart as a highlight, centred on a carabineros prawn, while the journey also offered a welcome introduction to Provençal (white) wines, a region often overlooked despite its depth and diversity.
The atmosphere is further shaped by a service style that feels engaged and human, with room for interaction and light-hearted exchanges that help guests feel at ease. Combined with the extraordinary location and its sweeping views over the Mediterranean, La Villa Madie presents itself as a unified house rather than a stage, where landscape, professional history and personal collaboration come together high above the sea.
Chef: Dimitri Droisneau
Date of visit: May 14th 2026
Website: https://www.lavillamadie.com
Michelin: 3 stars
Gault & Millau: 17.5
La Liste: 94
