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A seafood restaurant on the old port in Golfe-Juan where the chef weaves Asian technique through Mediterranean catch, and the result is less bouillabaisse-and-rosé and more fermented-fish soy with dentex tartare. The tasting menu moves through courses like a slow dive, produce pulled from nearby water and cooked with real ambition. The signature bouillabaisse, for two, is the kind of thing the table next to you definitely ordered.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Bouillabaisse
“Their signature bouillabaisse, for two or more people, is out of this world…”
Michelin Guide -
Tartare of squid and dentex
“with dishes like tartare of squid and dentex, covered in rice sheet and seasoned with a soy sauce made out of fermented fish and lime juice.”
Michelin Guide
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The neighbors closest first
- Les Dilettants Eat · 85
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