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BACON Restaurant

HISTORY & LEGEND…
60 years of experience: well-recognized excellence in the culinary arts of the sea.
A family success, internationally famous.Wecome to one of the most renowned fish restaurants in France: Le Bacon.
Discover gourmet cuisine of the highest order – fish specialities that will exceed your expectations.

Bacon en 1948From the Buffet de Bacon in 1948 (an awning and 2 makeshift tables), the Sordello family sold pan bagnat (nicoise tuna sandwiches), beer, and lemonade.
The Buffet became the Restaurant de Bacon in 1950: it was a little open-air café on the coast run by Alphonsine Sordello, a seasoned cook.

For the next 20 years, she prepared fish soup, bouillabaisse, and fried fish with the help of her two sons Etienne and Adrien, nicknamed Didi.

Over the years, under their management and with the help of Serge Philippin, the chef since 1978, this gourmet restaurant won a star from the Guide Michelin in 1979.
Our fish restaurant unites exceptional home cooking with impeccable service in an idyllic setting. Awaken your senses…

This fish restaurant , to international renown and recognition.

Today, this gourmet restaurant welcomes a refined clientele and lovers of fish in an exceptional and unusual setting. Ideally located across from the old town of Antibes and on the Baie des Anges (Bay of Angels), you will be welcomed by the Sordello family, who are looking forward to titillating your tastebuds.

La Passagère Hotel Belles Rives

Tucked away on Cap d’Antibes in the quaint town of Juan les Pins, Hôtel Belles Rives’ restaurant pays homage to its location with a focus on local seafood.

Designer Olivier Antoine, known for his work at Thermes Marins Monte-Carlo, redesigned the space to include contemporary pieces that speak to the restaurant’s sophisticated, imaginative and airy setting while conserving its Art Deco roots.

A Carrara white marble floor with a vibrant mosaic center ushers guests into the main entrance. Magnificent chandeliers illuminate the room filled with art from the 1930’s and hand-painted Bernardaud porcelain plates, featuring scenes from the hotel’s surroundings.

Colorful hand-blown glass created by artisans from the nearby city of Biot enhance the warmth of the space, while ceramic rosettes and oversized mirror panels hang from the ceiling, allowing bright colors to ricochet and reflect throughout.

Additional design features include a mix of green and blue fabric benches, custom Ruhlmann chairs covered with celadon leather, tall white pillars with intricate hand-painted designs and oversized windows.

Aurélien Véquaud is the Chef of the Michelin starred restaurant La Passagère.
Before joining the Hotel Belles Rives, he used to be Executive Sous-Chef at La Vague d’Or in Saint Tropez (Residence de La Pinède – 3 Michelin Stars, Chef Arnaud Donckele) first and, secondly, Executive Sous-Chef at La Réserve De Beaulieu in Beaulieu-sur-Mer (1 Michelin Star, Chef Yannick Franques, Meilleur Ouvrier de France). Aurélien is proud of his position and looks forward to present his culinary creations, where he likes to honor the finest Mediterranean products.

The restaurant’s dessert menu will still include a sugar blown dish called the “pearl in blown sugar shell,” the signature dessert from Pastry Chef Steve Moracchini, who was awarded the 2016 Pastry Chef of the Year from Gault & Millau.

Reservations : +33 4 93 61 02 79 – lapassagere@bellesrives.com

High season, from June to September, the restaurant is open daily from 7:30pm to 10:00pm.
Low season, from March to May & from October to December, open from Wednesday to Sunday from 12:30pm to 2:00pm and from 7:30pm to 9:30pm.

Dogs are not allowed at the gourmet restaurant

 

Keisuke Matsushima

A place, a state of mind.

The restaurant, whose artistic direction has been entrusted to Jean Grisoni, is designed around the space: the kitchen.
About the spirit of the master of the place: comfortable, refined and sensual. At the table d’hôtes, in a more modern and minimal decor open to 8 privileged, the chef himself serves the fantasy of his creations according to the market of the day.

A cuisine with international inspirations.

It is by definition unclassifiable! Mediterranean for the products and the perfumes, Japanese for the cups and the absolute respect of the product, italian for subtility of the flavors

Lunch or dinner at Kei’s: a nice ritual dedicated to the joys of the palate and inventiveness. The requirement of Keisuke Matsushima is found at all levels of the plate that he proposes. From the market to the cutting, from the cooking to the associations of flavors, from the palette in mouth to the harmony of the colors, the work of the textures to the combination of the temperatures, from the rigor of the card to the efficient kindness of the service.

keisuke matsushima

FRANCE

22 ter Rue de France
06000 Nice

+33 (0)4 93 82 26 06
info@keisukematsushima.com

schedule:

From Tuesday to Friday
Lunch 12h / Dinner 19h30
Monday and Saturday
Dinner 19:30

Restaurant Jan

TAKING THE FLAVOURS OF SOUTH AFRICA TO THE WORLD

South Africa’s time as an origin of unique and captivating flavours, curated by its passionate food and wine personalities, has arrived. The world is becoming increasingly aware of the original and enticing spectrum of tastes the country’s pioneering chefs, wine-makers, produce-farmers and culinary artists is putting forward on an international stage that has been waiting for these pioneering spirits of taste to arrive.

Under the auspices of Jan Hendrik van der Westhuizen and his Michelin-star Restaurant JAN, a brand new concept awaits Europeans and the world whereby fellow friends from Jan Hendrik’s homeland, South Africa, will be joining forces with Restaurant JAN to present a curated flavour and sensorial experience.

In the kitchen four skilled hands will combine in presenting a once-off South African menu of eight courses paired with the very best South African wines. The true flavours and tastes of this diverse country, rich in tradition and heritage with a contemporary pioneering spirit, will be brought to the table using original cooking techniques for which its people are known.

Bookings are essential and can only be done through the form below.

In the true spirit of Ubuntu (compassion and humanity), a percentage of the profits will go to a charity.

HERITAGE 

A 24-seater fine-dining restaurant in the up-and-coming bohemian district of Nice Port, JAN is a celebration of South-African hospitality and serves honest food inspired by local produce from the markets of the South of France.

Originally from Middelburg a town in the northern reaches of South Africa, Jan Hendrik van der Westhuizen studied culinary arts and applied design in Stellenbosch, after which he worked for food publications both locally and abroad. It is during this time that he happened upon the concept of adapting and serving South African favourites like melktert and biltong to discerning culinary audiences in Europe.

PRIVATE DINING ROOM : MARIA

Proudly named after the mother and grandmother of Chef JAN this was also the name of Jan van Riebeeck’s wife, one of the first French Huguenots to settle in South Africa. Vintage Baccarat Chandeliers, all white interiors and natural wood creates a creative atmosphere that makes this space highly recommended for a group from 8 up to 18 persons seated at one communal table. The group will also have a view on the open plan kitchen with a dedicated chef and server attending to your needs.

Chef, award winning author and passionate photographer Jan Hendrik van der Westhuizen’s understanding of the world was forged in the kitchens of his mother and grandmothers. So how did he get from kneading dough in a farm kitchen in Mpumalanga, South Africa to running his own restaurant in Nice, France? Here’s the inside scoop straight from the horse’s mouth.

IN THE WORDS OF THE CHEF

A LONG AND WINDING ROAD

Every story has a beginning. Mine started at the tables of my mother and grandmother, where the notion of true South African hospitality seeped into my consciousness to become the foundation on which I would later build my restaurant JAN. It is here that I learned the humble art of serving and creating a warm, welcoming space where people would feel special and escape the humdrum of everyday life to enjoy the singular pleasures of good company and delicious food.

As all creative South African souls do I then made my way to Cape Town. One culinary arts qualification and a Masters in Pastry later I applied for a Bachelor’s degree in Applied Design with a focus in photography at Stellenbosch. Spending a lot of time in the surrounding winelands, I discovered a love for wine and spent a few years plying my trade in the wine industry. In the meantime I continued to foster my love for the visual arts by hosting a few solo painting and photography exhibitions in Cape Town.

ONE STEP AT A TIME

My unique skill set lead to a stint as a contributing food editor at ELLE South Africa, after which I packed my bags to join the ranks at the test kitchens of the head office of ELLE International in Paris. This career move afforded me the opportunity to co-found COORD Event Direction and launch Champagne PIAFF in Epernay.

THE WAY FORWARD

The story of how I came to own a French restaurant is one filled with many obstacles, hard work, determination and more than a little bit of luck. I believe that each of us will experience a few occasions in our lives where the stars are perfectly aligned to make our dreams come true. Destiny will shove you into the right place at the right time, but in that moment it remains your responsibility to take the plunge – to close your eyes, leave the safety of your comfort zone and prove how badly you want it even though you doubt yourself every step of the way.

Le Figuier De Saint Esprit

The gourmet restaurant The Fig Tree of Saint Esprit tells the story of a creative kitchen, initiated by Christian Morisset, whose inspirations are based on a strong tradition and a great experience.

As a proof of this authentic cuisine, this restaurant located on the rampart of the Old Antibes has been awarded 1 star to the Michelin guide.
Being a part of the Great Gastronomy, Christian Morisset, chef and pastry chef, only wish, without pretension of any kind, is for you to enjoy his cooking! Learn more about the restaurant’s team …

The quality and taste of his cuisine are based on a daily market. Christian Morisset gives special care, meticulous, even draconian to quality, taste and freshness.

Delicious and without excess, his cooking combines the flavors and colors: no useless frills, just harmony, refinement, finesse so that the scents of the earth and sea flavors marry with accuracy and intoxicate all your senses.

Follow this master who will guide you to sharing intense moments, wonderful and unforgettable. His dishes will mark your culinary memory and combined with the wines, will provoke alchemy, a symbiosis of all your senses.

In the menu, you will find some of the dishes which have contributed to the reputation of Christian Morisset, such as the extraordinary
« Squid cannelloni with cuttlefish ink and seashell juice ».

You will also discover his famous creation « Saddle of lamb from the Alpilles baked in clay soil of Vallauris» (over 25275 have been served to this day). Let’s not forget the Fish of the day from the Antibes fishermen served with seasonal vegetables.

On the sweet side, before dessert, savour the « lavender crème brulée» another creation of the Chef Morisset, surprising with its freshness and its flavour, perfect before you jump in onto the others such as the ”William Pear in thin slices caramelized with cardamom served with mousse with dehydrated pear the old fashioned way and its sherbet” or “cocoa beans”

Christian Morisset also considers bread to be a noble part of the meal.

That is why you will be able to enjoy with your meal, and cheeses the creation of Jean Paul Véziano third generation of bakers from Antibes.

La Villa Archange

Just a 10-minute drive from the Croisette, in Le Canet, is a charming 18th century Provençal building housing a renowned gourmet setting. The restaurant “Villa Archange”, congratulated by two stars in the MICHELIN guide offers a menu combining Mediterranean and Breton flavors.

Bruno Oger, the chef of the “Villa Archange” left his native Morbihan for the sun on the French Riviera, after having studied with Michelin-starred chef Georges Blanc in Vonnas. The cuisine of his restaurant is delicate, creatively executed with almost scientific precision. Thus discover beautiful associations such as abalone on the island of Groix rubbing prickly artichokes or Breton lobster married to andouille Guéméné.

Under century-old linden trees, enjoy the pretty courtyard of the restaurant sheltered from the animation of Cannes or the beautiful table d’hôte with refined decor. The “Villa Archange” offers a gourmet bubble in Le Canet to roar your taste buds.

Bruno Oger reveals a cuisine in his image.

Extract from the MICHELIN®2014 Guide: “A beautiful 18th century building decorated with great taste (parquet floors, paintings, antique furniture …): a charming den to discover the cuisine of Bruno Oger, who signs dishes very fragrant, cleverly composed and extremely precise in their execution … ”

The cuisine of Chef Bruno Oger, Chef Etoile close to Cannes, revolves around exceptional products such as foie gras, frogs or truffles.

He works hand in hand with Sylvain Mathy, French Champion of desserts in 2002.

Villa Archange belongs to the Grandes Tables du Monde, and also member Relais & Chateaux, it offers you a memorable moment thanks to a gourmet and refined cuisine, elaborated with the seasons.

Only 10 minutes from La Croisette, you will enjoy a high-flying cuisine in one of the most charming settings, Le Cannet, in the Alpes-Maritimes.

The Archangel Villa reveals you its schedules.

At lunch
Friday and Saturday

At dinner
From Tuesday to Saturday

In order to accommodate you, we advise you to book in advance.

Let yourself be tempted by one of the menus below :

“Discovery lunch” 68 € (lunch only)
“The Archangel” 110 €
“Signature dishes” 150 €
“The Table of Angels” 210 €

All the dishes offered in the different menus are also available à la carte.

Want to make your family meal or your reception a success?

Villa Archange invites you to discover its culinary universe at home, thanks to its catering service.

La Toque d’Or

Located in Cannes, near the Forville market, come and discover refined cuisine in a warm and friendly atmosphere.

The restaurant La Toque d’Or makes its show … and we whistle the reminder.

TALENT FESTIVAL – At the controls, a couple of talented young enthusiasts, Magalie and Steven, both in the kitchen … Young but experienced since they have gone through such prestigious houses as the great Alain Ducasse, Laurent Tarridec or Joel Robuchon.

CULINARY FESTIVAL – Delicate and elaborate in every detail, the cuisine of La Toque d’Or is as simple as refined, around seasonal products selected with the greatest care.

They have won numerous awards since the opening of their restaurant, 2 forks by the 2014 Michelin guide, trophy “Young talent 2013” of the PACA region and 2 toques at Gault & Millau.

Sir, in his open kitchen with a bar, creates a safe little card with the seasonal products, to choose 3 entries, 3 fish and 3 meats, 3 desserts worked according to the products and the habits of the area.

True amateur of Asian flavors – but not only -, the chef imagines a cuisine full of pep and inventiveness, tasty and colorful: gratinated macaroni like a millefeuille with crab meat, or even lamb cannon, sweet potatoes and dates …

Madam is very smiling and also very natural, which adds to this delicious card, a pleasant moment. The room and decoration is warm and classic, a good time in love.

La Table de la Reserve

This magnificent azure bistro has an apparent kitchen where copper and light colors mix for the walls. The seats and benches are red cognac color to bring this establishment a touch of dynamism. Enjoy a culinary demonstration led by chef Anne-Sophie Sabini during a culinary escapade.

ANNE-SOPHIE SABINI AT THE HEAD OF THE RESERVE TABLE

On the kitchen side, Yannick Franques has left the reins to Anne-Sophie Sabini who is particularly fond of elegant and airy cuisine that combines beautiful sunny flavors and inspirations of the terroir, true technicians who are differentiated by his indisputable creative instinct.

THE BISTRO DE LA RESERVE: A FAST AND QUALITY CUISINE

Enjoy tasty and summery dishes in this magnificent bistro on the French Riviera in the luxury hotel , La Réserve de Beaulieu. You will find all the vegetables of the moment marinated with olive oil, accompanied for example by anchovies donuts or rabbit terrine with savory. You will also find the famous pizzettes, Neapolitan or Bresaola. Different varieties of pasta will be proposed. A nice selection of fish and meat are also on the menu. The inevitable cheese board will be present and the indispensable dessert trolley will be presented to you. All at very sweet prices!

Are you looking for a table worthy of a grand chef’s cuisine in an atypical and relaxing setting on the French Riviera? Meet at the Table de la Réserve at lunch or dinner:

RESERVATION FOR THE BISTRO

La Table de La Réserve will be open on Monday, April 30 and Tuesday, May 1 and will be closed exceptionally on May 2 & 3, 2018. From Friday, May 4, the bistro will be closed every Monday and Tuesday until Sunday October 14 date annual closure.

  • Weekly Closing Monday and Tuesday
  • Opening hours: 12h-14h30 – 19h30-21h30

Chic-casual outfit required.

L’Oursin Bleu

L’Oursin Bleu restaurant, located in Villefranche-sur-Mer, welcomes you not far from the water in a warm and friendly place.

In summer, its terrace overlooking the harbor will allow you to hang the sun during your meal!

This restaurant has an aquarium in the middle of the room and has a specialty of seafood, lobster, brittany blue, and others. It is a cuisine of the world, made with fresh and seasonal products.

Whether you come between colleagues, friends or lovers, you will be conquered.

Sitting in the sun on the harbor facing the harbor of Villefranche or in the room with the decor that evokes the large cabins transatlantic, Jerome Deloncle and Hervé Lelu – from the most prestigious houses in Paris.

You discover a fresh and tasty cuisine: tiramisu fresh goat cheese with green peppers and smoked salmon dulce lychee, grilled prawns nougatine with garlic and granny tartar, rock octopus melted marinated lime passion salad crisp, bouillabaisse (chic or simple), rack of lamb Provençal filet Limousin beef with morel mushrooms, roast turbot and gambas shell gravy gnocchi with quince …

This farandole of gourmet dishes ends on a sweet note with the caramel crunchy caramel vanilla ice cream or guanaja chocolate heart liquid ice cream cherry.

Hervé, also passionate about jazz and the sea, is also inexhaustible on the magnificent aquariums which give an air of lagoon of the South Seas to the big room of the restaurant.

After your meal, have a look at L’Oursin Bleu shop next to the restaurant where you can do some gourmet shopping: macaroons, pastries, fine wines, spirits …

Le Restaurant des Rois

In Beaulieu sur mer on the Côte d ‘Azur, sit down at the “Restaurant des Rois” to enjoy the magnificent view of the Mediterranean Sea. Very close to St Jean Cap Ferrat, this luxury establishment, congratulated by a star in the MICHELIN guide, offers gourmet cuisine of high aerobatics.

Yannick Franques, the chef of “Restaurant des Rois”, creates, invents, has fun to offer a card made of elegant creations. Its flavor accords are just and refined like the just caught lobster accompanied by a hint of acidity with the yuzu emulsion. He also succeeds in unpublished blends with the Limousin lamb, his winemaker tapenade and his shoulder sausage with marjoram.

The decor of the “Restaurant des Rois” is as impressive as the plates: the large room is adorned with magnificent chandeliers, large white tables.
A few kilometers from Nice and Monaco, it’s been nearly 130 years since the “Restaurant des Rois” offers a sweet prestigious and gourmet bubble.

 

Specialties :

 

  • The Mystery of the Egg, in snow, smoked with hay, ash brioche, velvet of mushrooms of Paris
  • The “Reservoir” Mediterranean Wolf, in flaked scales, flambed with Pastis from Père Gil, sifted carrot puree, mini fennel from the hinterland and Taggiasche olives
  • Limousin lamb, grilled rib, pastilla necklace with cumin, virgin with coriander, shoulder confit with lemon, hummus with sesame oil
  • Soufflé “Réserve”, Grand Marnier, Berlugane mandarin sorbet

 

From Tuesday to Saturday in the evening, enjoy a magical moment accompanied by the musical notes proposed by our jazz pianist, Xavier Romero.

 

Meal price: Menu 130/215 € – Carte 170/280 €

Opening of the Restaurant des Rois :

  • Opening of the Restaurant des Rois – 7 days 7 – (evening only).
  • Opening hours: 19h30 to 21h30.