Hyères: the fate of Tom Cariano | Gilles Pudlowski’s blog

Tom Cariano © AA

A table to discover on the edge of Hyères, sea side: Alain Angenost, our correspondent on the Côte d’Azur, always on the lookout for novelty, tells us everything…

Roasted “Butter Boy” squash, aestivum truffle © AA

Young innkeeper of twenty-six springs, Tom Cariano is a fighter and a cook full of the future. It was in England that he began to dabble in all the catering professions while perfecting his English. He continued his career with three years of culinary studies in Switzerland. On his return to his native Var, this Hyérois, who did not forget his roots, joined the kitchens of the Abbey of La Celle with Benoit Witz, then Nicolas Pierantoni. He then left for the USA for the Auberge du Soleil, Relais & Château in the Napa Valley created by the Provençal Claude Rouas. Arrived as a demi-chef de partie, in one year, he ended up training new recruits there.

Pan-fried foie gras, fig jam from Solliès © AA

It was in Solliès-Ville that he opened his first restaurant. With a small team, he puts into practice everything he has learned, putting his paw there. After a year and a half of operation, when he would have liked to find a business by the sea with a terrace, a new project came to grant his wishes, with the takeover last February of the Hôtel de la Mer, a 12-room hotel with snacks, very quiet, a stone’s throw from the Ayguade beach in Hyères. After three months of intense work in the restoration part by remodeling the spaces, new room with bar, lobster aquarium and large bay windows.

Sea bream of the day © AA

With a beautiful terrace opening onto the seaside vegetation, he has made it a gourmet, friendly and relaxed table confirmed by intensive word-of-mouth. Tom Cariano cooks only from local producers and local fishermen that he highlights on his menu. His cooking, sticking to the seasons, is clear and precise. On his menu, roasted “Butter Boy” squash, aestivum truffle, candied onions and hazelnuts, sit alongside pan-fried foie gras and Solliès fig jam with rosemary, black garlic vinegar and brioche, catch of the day, sea bream pink “beautiful eyes” with its variation of parsnips, orange and saffron cream from Hyères or poultry with Atlantic lobster to which he has dedicated a tasty menu.

Figs and melon, shortbread and vanilla whipped cream © AA

On the dessert side, figs from Solliès and melon from neighboring market gardeners, shortbread and vanilla whipped cream are a fitting finish. In the near future, renovation efforts will focus on the hotel part and its twelve rooms with private terrace and sea view. So don’t hesitate, a stone’s throw from the blue waves facing the Levant, Porquerolles and Port islands -Cros, you will be conquered by his cooking and his kindness, just like that of a staff on the lookout.

The room © AA

Hotel de la Mer – Restaurant Tom Cariano

1134 waterfront boulevard

83400 Hyeres

Phone : 04 94 66 41 81

Menus : 26 (form.), 35 (weeks), 74 (Atlantic lobster menu) €

Card : 50 €

Schedule : 12h-14h- 19h30-20h30

Weekly closing: Sunday evening and Monday

Site : www.hotelcariano.com

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