Spelt

06140 TOURRETTES-SUR-LOUP

13.5/20
Chef's Restaurant

4 PHOTOS

Chef Raphaël Grima

Cooking French | Local | Provençale

Services Garden | Terrace

Price Indicative price per person (excl. drinks)

34€ à 68€

Gault&Millau's review

13.5/20

Chef's Restaurant With the regularity of a metronome, Raphaël Grima and Marion Luque-Bouvier offer bistronomic cuisine that reinvents itself every two weeks. In their medieval stronghold of Tourrettes-sur-Loup, the chef and pastry chef show just what they can do with the region's finest produce. Settle into one of five settings: the bucolic patio, the ground-floor room, the first-floor room, the terrace with a view and the latest addition, the petit salon. Then, for the evening, let yourself be guided through the 7-course tasting menu, and for lunch with a lighter 3-course version or even a new intermediate 5-course formula. The foie gras raviole with creamy mushrooms and poultry jus is an ode to the earth, while the signature dish (the exclusive recipe is available in our "109" guide), spelt risotto with lobster, is offered to us in all simplicity in its olive-wood bowl and spoon. We then highlight the precision of the cooking and the mastery of the sauces with a pearly cod steak and its textbook Grenobloise, softened at the moment of service by a beurre blanc perfumed with dill. The yellow poultry poached in a court-bouillon, accompanied by some gnocchi and pan-fried artichokes with a full-bodied jus, arugula pistou and a few sun-dried tomatoes, confirms the point. As for the desserts, they play on trompe-l'œil in the evening, with lemon kalamansi or pear, and are more classic at lunchtime with rum baba and thyme ice cream, or bluffing in their apparent simplicity with this warm chocolate mousse on which rests a cocoa sorbet that knows how to hold its own. In the cellar, the sixty or so wines on offer are well regarded, including a few from the hills of the region.

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