Le Restaurant des Rois - La Réserve de Beaulieu

06310 BEAULIEU-SUR-MER
17/20
 Prestige Restaurant
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© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
11 PHOTOS
Chef
Julien Roucheteau
Cooking
French | Gastronomic | Mediterranean | Signature cuisine
Services
Accomodation | Children's Menu | Pets allowed | Private Parking | Valet parking
Style
Elegant | Exceptional setting | Romantic
Price Indicative price per person (excl. drinks)
195 € to 295 €

Gault&Millau's review

17/20
Prestige Restaurant There are places on the Côte d'Azur that never tire. Always on the move, despite a history that goes back more than a century. La Réserve de Beaulieu, a lookout in the eponymous harbor, is a privileged setting that has welcomed the world's elite, both within its walls and at its table. It knows how to reinvent itself, demonstrating undeniable expertise in the art of cooking and hospitality. The Restaurant des Rois (named by a gastronomic critic at the beginning of the 20th century, in homage to its royal clientele of yesteryear, Leopold II, Empress Sissi...), led by M.O.F. chef Julien Roucheteau, takes us on a journey around the Mediterranean, the land of flavors, light and color. The three menus - 4, 5 and 7 courses, the latter a carte blanche - express the different palettes dear to the chef's heart. Freshness, with crispy gavottes topped with shredded crab and tarragon hummus, followed, in the second course, by pinces in a ginger emulsion. Voluptuous, with Niçois ravioli with dill, nestled in a garden of greenery and topped with basil foam, enhanced by a lemon-infused fish fumet and a touch of caviar. Second course: a pea sorbet on a bed of crispy pods, delicately iodized with caviar. The next course, in the same spirit, features pearly aiguillettes de saint-pierre, entwined with sea lettuce and drizzled with a leek decoction enlivened with rosemary vinegar from the chef's garden. Here and there, a few disks of black garlic infused with soya and mirin host sections of leek, sometimes roasted on the barbecue, sometimes in vinaigrette. As for the meat, it's all about delicacy, in a classic rotisserie style, a perfectly cooked fillet of beef from Maine-et-Loire, finished in a Russian style (a long-handled frying pan), escorted by artichoke cannelloni, a few wild strawberries and a reduced cooking juice scented with lemon balm and a touch of anchovy. All these dishes, in a subtle back-and-forth between land and sea, skilfully orchestrated, give way to the luscious creations of pastry chef Benoît Jabouille, whom we honored with the title of Pastry Chef of the Year in the PACA region. The rhubarb pre-dessert combines a light vanilla mousse, a rhubarb-agastache sorbet and heralds the dessert with thinly sliced raw Nice zucchini, accompanied by a zucchini espuma sweetened with almond milk, strawberry marmalade, a few strawberries preserved in their own juice and a fine, crisp gavotte. The service, led with tact and presence by Guillaume Anglade, remains at a regal level, while the cellar of 1,000 references, orchestrated by head sommelier Wilfried Goutorbe, naturally leaves you breathless.
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Address 5 Boulevard du Maréchal Leclerc
06310 Beaulieu-sur-Mer
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People
  • Julien Roucheteau
    Julien Roucheteau Chef
    Julien Roucheteau Julien Roucheteau Chef
  • Benoit Jabouille
    Benoit Jabouille Pastry Chef
    Benoit Jabouille Benoit Jabouille Pastry Chef
  • Guillaume Anglade
    Guillaume Anglade Chef de service
    Guillaume Anglade Guillaume Anglade Chef de service
  • Created with Fabric.js 5.2.4
    Wilfried Goutorbe Head sommelier
    Created with Fabric.js 5.2.4 Wilfried Goutorbe Head sommelier