La Passagère

33 boulevard Édouard Baudoin, 06160 Antibes, France
16.5/20
 Remarkable Restaurant
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© DR
12 PHOTOS
Chef
Aurélien Véquaud
Cooking
French | Gastronomic | Mediterranean | Provençale | Seafood
Services
Access for people with disabilities | Accommodation | Private Parking | Terrace | Valet parking
Style
Exceptional setting | On the beach | Romantic
Budget (€)
Indicative price per person (excl. drinks)
175 to 250

Gault&Millau's review 2026

This restaurant at the Hôtel Belles Rives—an elegant Mediterranean villa where F. Scott Fitzgerald spent several weeks—is now under remarkable management and led by a quartet in key positions who are taking the dining experience to new heights. For the success is clearly a collective effort: alongside chef Aurélien Véquaud, Damian Sanchez Perez manages the dining room with reassuring ease, personalizing the interaction with each table as if he spoke 36 languages, Aymeric Verdy, the sommelier with twelve years at the restaurant, offers expert advice in the beautiful wine cellar that he curates daily, and Johann Kleiber, the pastry chef, follows in the footsteps of Steve Moracchini—whose right-hand man he was—with impressive technical mastery. In this magnificent setting, where every table on the terrace—sometimes reserved several months in advance—offers a sublime view of the gulf between Cannes and the Cap d’Antibes, every effort is made to go the extra mile, and the four toques—achieved across several dishes—are now within reach. The appetizers celebrate the sea (oysters and caviar, abalone and glasswort…) and the chef’s native Vendée region (préfou, mussels “à l’éclade” and “à la marinière”) before diving into the heart of Provence with the “lisette,” one of the season’s signature dishes; the excellent gambon with Haut-Var plums and a coral-infused velouté—a model of precision and restraint; and the plate of seasonal vegetables, textures, and temperatures perfectly balanced with a gentle, light Antibes-style sauce made with Cipière saffron, and the confit John Dory with vin jaune sauce, accented with a meat jus made from the fish bones, hazelnuts, and chanterelles—this is high-quality cuisine showcased through two extensive “mix-and-match” menus and a three-course à la carte selection. The desserts are beautifully presented, with appealing visual, aromatic, and flavor profiles (raspberry, aloe vera, rose, and geranium evoking a “fragrance,” chocolate with immortelle, cocoa balsamic…). The champagne selection features both the grand houses and distinctive small producers (Bedel, Savart, Chartogne-Taillet…), and the wine list leans toward modernity (Pabiot, Belargus, or Morantin from the Loire, Zuria in Corsica, and a fine selection from Provence), while a non-alcoholic selection is also available, including, for example, a fruity sparkling beverage served alongside Cristal in the welcome bowl.

Map

Map — La Passagère © OpenMapTiles © OpenStreetMap
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Opening hours

OPENING HOURS

  • MON
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People
  • Marianne Estène-Chauvin
    Marianne Estène-Chauvin Owner
    Marianne Estène-Chauvin Marianne Estène-Chauvin Owner
  • Aurélien Véquaud
    Aurélien Véquaud Chef
    Aurélien Véquaud Aurélien Véquaud Chef
  • Johann Kleiber
    Johann Kleiber Pastry Chef
    Johann Kleiber Johann Kleiber Pastry Chef
  • Damian Sanchez Perez
    Damian Sanchez Perez Chef de service
    Damian Sanchez Perez Damian Sanchez Perez Chef de service
  • Aymerick Verdy
    Aymerick Verdy Head sommelier
    Aymerick Verdy Aymerick Verdy Head sommelier
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