In Cassis, opposite Cap Canaille, a three-star establishment is preparing to put its history on paper. After more than ten years shaping the culinary identity of La Villa Madie, Dimitri Droisneau brings together landscapes, plates and memories in a first work. Not to reproduce the restaurant at home, but to tell what goes on behind each service, and how an address that has become cult was born from a couple and a region.
This editorial project continues an adventure begun in 2013, when Dimitri Droisneau and his wife Marielle Droisneau took over this house built in 1922. Their restaurant received two Michelin stars in 2014, then three in 2022, the year in which the chef was also elected Chef of the Year at the Le Chef Trophies. The forthcoming book looks back at these stages, without forgetting everyday actions.
A book to tell the story of Villa Madie and the Mediterranean
Entitled, this book Dimitri Droisneau La Villa Madie will be published on October 7, 2026 by Éditions du Chêne. The book has 256 pages, brings together 45 recipes and will be priced at $79. A beautiful book format that joins the lineage of great narrated tables.
To write this story of the house, Dimitri Droisneau surrounded himself with the critic Thibaut Danancher, who puts into words memories, meetings and walks, and the photographer Marie-Pierre Morel, who captures the plates as much as the landscapes from which they come. The 45 recipes appear like so many stories, each linked to a moment of life in Cassis or to a fragment of the Mediterranean.
Dimitri and Marielle Droisneau, from a three-star restaurant
At the heart of the book, we find the duo formed by Dimitri Droisneau and Marielle Droisneau, who like to define themselves as: he imagines the kitchen and the details of the house, she embodies the welcome and the soul of the room. Having worked at La Tour d’Argent, Lucas Carton, L’Ambroisie with Bernard Pacaud then Le Bristol with Éric Frechon, the chef took over La Villa Madie with his wife in 2013.
A second Michelin star arrived in 2014, before the consecration of three stars in 2022 and the title of Chef of the Year at the Trophées Le Chef. Local sardines, Mediterranean fish, samphire, sea samphire, shells and favouilles make up the landscape. Dimitri Droisneau describes a cuisine as one, between the present of pleasure, the past of memories and the future of creation, reports Nouvelles Gastronomiques.
What the reader will find in
Throughout the pages, the recipes become anchored in the daily life of the house. The or, built around morning fishing, are among the emblematic creations. Photographer Marie-Pierre Morel frames the dressings, the rocks, the coves and the Cassidian light to connect each dish to the environment that inspired it.
Published by Éditions du Chêne, this volume extends the dining experience beyond the restaurant. Between views of Cap Canaille and great dishes from La Villa Madie, it sets out a decade of Mediterranean cuisine as experienced on a daily basis by the Droisneau couple in their house in Cassis.
Publication date of the book?
The release is scheduled for October 7, 2026.
Volume and content of the work?
The book brings together 45 recipes on 256 pages.
Who signed this book on La Villa Madie?
Dimitri Droisneau, Thibaut Danancher and Marie-Pierre Morel.
