Le Restaurant des Rois - La Réserve de Beaulieu
5 Boulevard du Maréchal Leclerc, 06310 Beaulieu-sur-Mer, France
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
12 PHOTOS
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
© La Réserve de Beaulieu
Practical information
- Location
- Beaulieu-sur-Mer
- Chef
- Julien Roucheteau
- Cooking
- French | Gastronomic | Mediterranean | Signature cuisine
- Services
- Accommodation, Children's Menu, Pets allowed, Private Parking, Valet parking
- Style
- Elegant, Exceptional setting, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
195 to 295
Gault&Millau's review 2026
17/20
Prestige Restaurant
There are many charming terraces between Cannes and Menton, and the one at La Réserve is undoubtedly one of the most beautiful, with its Venetian balustrade, the panoramic view of Cap Ferrat on one side and Monaco on the other, and the view of the huge swimming pool below. At the helm is Julien Roucheteau, who follows in the footsteps of a long line of great chefs and is truly the right man for the job in 2026. Brilliant, cultured, and consistent, this MOF-awarded chef—whom we’ve been following since his time at the Lancaster twenty years ago—demonstrates an unfailing talent for Riviera cuisine of unparalleled precision and elegance. The style, the attention to detail, and the impeccable service make this dining experience a truly memorable moment. After delicate and understated appetizers, the spider crab is perhaps more reminiscent of the French Riviera than Brittany in its presentation, despite its subtle gavotte sauce and the crab claws served under a ginger, curry, and tarragon emulsion that is slightly overpowering. Next come the lovely Niçoise ravioli with tagète, zucchini leaves arranged in layers, and—why not?—a bit of osciètre caviar; the lightly seared yellowtail, a beautiful, thick cut, served with fennel, peanuts, and rhubarb sauce. The highlights include the lobster (it’s peak season), its bisque, and a rather unexpected kiwi-beet pairing that works very well; and also the rabbit and gamberoni, served with carrot and chervil—a very pleasant combination that plays it safe. An excellent dessert featuring strawberries, pepper, and a touch of harissa, created by Benoît Jabouille. The wine cellar is quite classic, with just the right selection of fine wines, including La Conseillante, the favorite wine of owner Jean-Claude Delion.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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