The best restaurants Côte d'Azur

On the heights of Carqueiranne, this Provençal style hostel, with beautiful terraces of fuchsias and hibiscus, invites you to admire the magnificent view that extends to the tip of the peninsula of Giens and to taste the delicate cuisine of Damien Casani: liquid liver duck foie gras; Santiago de Parmesan; gambas, carrots and ginger with pistachio shells; beef filet in constellation of morilles… That is poetry and refinement! Lou Petoulet also offers catering services to organize your events.

This charming and luminous address in the shade of gray and yellow makes its modern look and terrace facing the Cagnes-sur-Mer hippodrome and a few steps from the beaches. Joël, chef, and Christophe offer simple dishes in the traveler mood: beef jacket and ripple, ricotta ravioli and spinach spinach, crackpot filet snacked sauce, tapenade sauce, and his ratatouille, roasted duck duck with raspberry vinegar, duchess apples, sauttes and a selection of delicious classic desserts, such as the homemade apple pie with salted butter caramel and chantilly. The reception is considerate, the attentive advice and the card vary daily according to market products.

For more than thirty years, le Relais des Semailles has been one of the safe bets of this picturesque street filled with restaurants. The intimate room is nicely decorated, with a fireplace to warm up in winter evenings, and is ideal for a romantic dinner or a business mealto enjoy the griddled squid, green beans, lobster bisque with citruses; the tender lamb fillet, juice with thyme and lemon confit; Provencal tian; homemade gnocchis with truffle cream; scallops invegetable stock or the Charolais fillet with Bearnaise sauce... A gourmet stop in a haven of peace is a pleasant moment away from the summer bustle.

This restaurant with a vintage tea room decor opens its beautiful and large room on a rather quiet street of Cannes. In a good atmosphere, you can enjoy breakfast with an Italian cappuccino or taste dishes with Italian consonances prepared with fresh products: raw ham of Parma plate, chitarroni, chard and meat raviolis with butter and thyme sauce, beef filet in gorgonzola sauce, veal cutlet with marsala, ossobuco with crispy risotto, tiramisu, shortbread pie or orange in its golden cage. The reception is very smiling and attentive.

From one rock to another... Marcel Ravin left his native Martinique to settle in Monaco and make his mark on the Blue Bay, with two Michelin stars and an innovative culinary style. A pinch of the Caribbean cleverly mixed with Mediterranean flavors, as he tells his customers: "When you come to eat at the Blue Bay, I want you to find something good, something beautiful. You try a dish out of curiosity and you come back for pleasure". This will certainly be the case after having tasted his signature dish: the Monte-Carlo egg... Splendid!