Read our magazines
At Hôtel Lilou, nestled between the sea and the hills in Hyères, an exceptional evening awaits in the hushed atmosphere of this Mediterranean hotel, designed as a discreet retreat. Here, guests come to slow down, savor the light, and experience a warm, sun-drenched hospitality where aesthetics resonate with the art of living in the South.
In the kitchen, Paul-Émile Merlin, who previously worked at La Mercerie and Livingston, invites Louise Perrone for an unprecedented four-hands dinner. A Parisian chef now based in Marseille, where she opened Rouge, trained at L'Arpège and Septime, and a candidate in Top Chef 2026, broadcast yesterday, she creates a seafood-based cuisine, structured around flame, barbecue and always controlled acidity.
Together, the two chefs have created a multi-course menu: smoky broth, seafood, vibrant citrus fruits, local Hyères vegetables, and delicate vegetal touches. A precise, lively, and profoundly sincere composition, reflecting the character of the setting.
A rare evening, in the presence of both chefs, enhanced by the luminous gentleness and discreet elegance of Lilou.
Hotel Lilou
7 Bd Pasteur, 83400 Hyères
Menu: €80 per person, €120 with wine pairing
Lilou – Hotel • Restaurant • Bar – Hyères
Instagram
