Gault&Millau

The Place
News
Restaurants
Wines
Champagnes
Spirits
Wine Estate
Hotels
Artisans
Recipies
People
Utensils
E-Shop
Gourmet itineraries
Tomorrow's chefs
Partners
Newsletters
FAQ

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Alain Llorca

06480 LA COLLE-SUR-LOUP
16/20
 Remarkable Restaurant
SHARE
BOOK
9 PHOTOS
Chef Alain Llorca
Cooking French | Gastronomic | Signature cuisine
Services Cooking lessons | Disabled access | Pets allowed | Private Parking | Valet parking
Price Indicative price per person (excl. drinks)
79 € to 240 €
Disable your adblocker
Gault&Millau's review
16/20
Remarkable Restaurant Alain Llorca is a chef who no longer needs to be introduced, so much so that he is the embodiment of the region. At once rooted in Mediterranean tradition and always on the lookout for renewal, he weaves a cuisine in his own image, generous, inventive and precise. For years, he has been making the most of the seasons, local produce and inspiration from elsewhere, without ever betraying his own identity. At every turn, he astonishes without seeking effect, he delights without excess of gesture or useless decorum. Quite simply, he is a craftsman of taste, and a man of the house, bringing to life an address that has become an essential part of the Côte d'Azur gastronomic landscape. Among his recent creations, the blue lobster from Brittany, although it has come from afar, finds its perfect place on the plate. Lightly poached and fed on butter, it is part of a bold land-sea dialogue. It is accompanied by foie gras ravioli with a generous stuffing, fresh almond foam, a few almond slivers and Burlat cherries poached in a Bordeaux sauce reduced from the carcasses. Next comes the pigeon, treated as a tribute to the diversity of textures and cooking methods. The fillets are cooked at low temperature, then sautéed; the leg is confit, the breast roasted, and the giblets worked into a fine tartlet. A pigeon boudin rests on a toast, topped with a fried quail egg. The whole dish is escorted by an herbaceous green Puy lentil risotto, nourished by a concentrated demi-glace juice. But the signature dish, the one that crystallizes all the chef's freedom, is undoubtedly this fillet of beef poached in seawater at 54°C, then topped, quite literally, with a thick layer of caviar. A provocation? No, a balance. The accompanying potato crush, in its controlled sobriety, anchors the dish in reality. To conclude this ballet of flavors, pastry chef Jean-Michel Llorca, the chef's brother, adds a delicate, gourmet finishing touch. On a cocoa shortbread, a dark chocolate mousse, glazed with a glossy coating, welcomes fresh raspberries and slivers of oatmeal gavottes powdered with gold. A raspberry coulis, poured at the table, adds a tangy note that prolongs the emotion. The whole is topped with a ginger-infused strawberry sorbet, for a lively, fresh and perfectly balanced finish. With some 600 references, the cellar offers a range of pleasures to suit every taste, while the service, with its hushed precision, embodies the discreet, fluid attention that only the finest houses know how to offer. And last but not least, the kitchen maverick is innovating once again, offering the chance to indulge in dreams, memories and emotions... in three instalments, free of charge. That romantic weekend away, that tasting of the big menu (or the small one), that dream bottle, everything becomes possible... You leave the table fulfilled, light-headed and with lasting memories.
READ MORE ...
READ LESS ...
MAP
Address 350 Route De Saint Paul
06480 La Colle-sur-Loup
NAVIGATE TO
Opening
Opened today
Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
Friday Lunch Dinner
Saturday Lunch Dinner
Sunday Lunch Dinner
People
Alain Llorca
Alain Llorca Chef
Alain Llorca Alain Llorca Chef
Created with Fabric.js 5.2.4
Jean-Michel Llorca Pastry Chef
Created with Fabric.js 5.2.4 Jean-Michel Llorca Pastry Chef
Created with Fabric.js 5.2.4
Bruno Enrici Chef de service
Created with Fabric.js 5.2.4 Bruno Enrici Chef de service
Created with Fabric.js 5.2.4
Jean-Philippe Monjanel Head sommelier
Created with Fabric.js 5.2.4 Jean-Philippe Monjanel Head sommelier
Disable your adblocker

Nearby restaurants

Open
Le Saint-Paul
13.5
/ 20
Chef's Restaurant
Le Saint-Paul
Address 06570 SAINT-PAUL-DE-VENCE
Chef Mickael Berthiaud
Cooking French | Gastronomic
Open
L'Atelier des Saveurs by Stéphane Garcia
13.5
/ 20
Chef's Restaurant
L'Atelier des Saveurs by Stéphane Garcia
Address 06480 LA COLLE-SUR-LOUP
Chef Stéphane Garcia
Cooking French | Mediterranean cuisine
Budget 63 € to 80 €
Open
La Vague de Saint Paul
14
/ 20
Chef's Restaurant
La Vague de Saint Paul
Address 06140 VENCE
Chef Akhara Chay
Budget 35 € to 150 €
Open
La Table de Pierre
14
/ 20
Chef's Restaurant
La Table de Pierre
Address 06570 SAINT-PAUL-DE-VENCE
Chef Rodolphe Loury
Cooking French
Budget 98 € to 118 €
Open
L'Ambroisy
14
/ 20
Chef's Restaurant
L'Ambroisy
Address 06140 VENCE
Chef Bruno Seillery
Cooking French | Traditional
Budget 69 € to 89 €
Open
Le Saint-Martin
13
/ 20
Chef's Restaurant
Le Saint-Martin
Address 06140 VENCE
Chef Jean-Luc Lefrançois
Cooking Local | Mediterranean
Budget 115 € to 145 €
Disable your adblocker

Nearby hotels

Open
Le Domaine du Mas de Pierre
Exceptional Hotel
Le Domaine du Mas de Pierre
Address 06570 SAINT-PAUL-DE-VENCE
Services Charm, Disabled access, Meeting rooms, On-site catering, Pets allowed, Private Parking
Budget 197 €
Open
Domaine du Mas de Pierre
Exceptional Hotel
Domaine du Mas de Pierre
Address 06570 SAINT-PAUL-DE-VENCE
Services Conciergerie, Electric charging station, Fitness room, On-site catering, Room service, Spa
Budget 240 €
Restaurant
Open
Château Saint-Martin & Spa
Exceptional Hotel
Château Saint-Martin & Spa
Address 06140 VENCE
Services Charm, Disabled access, Meeting rooms, Minibar, On-site catering, Private Parking
Budget 430 €
Open
Hôtel du Chalet Mounier
Prestige Hotel
Hôtel du Chalet Mounier
Address 38860 LES DEUX ALPES
Services Charm, Meeting rooms, Minibar, On-site catering, Pets allowed, Private Parking
Budget 341 €
Restaurant
Open
Hôtel du Cap-Eden-Roc
Exceptional Hotel
Hôtel du Cap-Eden-Roc
Address 06160 ANTIBES
Services Disabled access, Meeting rooms, Minibar, On-site catering, Private Parking, Restaurant selected by G&M
Budget 450 €
Restaurant
Open
Château de la Bégude
Prestige Hotel
Château de la Bégude
Address 06650 OPIO
Services Charm, Golf, Meeting rooms, Minibar, On-site catering, Pets allowed
Budget 189 €
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
Become Partners
Learn more