Villa Archange

Name: Villa Archange
Address: Rue de l'Ouest, Le Cannet, Provence-Alpes-Côte d'Azur, 06110, FR
Telephone: +33492181828
Price range: 115€ - 370€
Rating: 17.5

06110 LE CANNET

17.5/20
Prestige Restaurant

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9 PHOTOS

Chef: Bruno Oger
Cooking: French | Gastronomic | Local | Signature cuisine
Services: Access for people with disabilities | Cooking lessons | Garden | Pets allowed | Private Parking | Takeaway | Terrace
Style: Elegant | Exceptional setting | Romantic | With family

Price Indicative price per person (excl. drinks)

115 € to 370 €

Gault&Millau's review

17.5/20

Prestige Restaurant Fifteen years at the Villa and not a single wrinkle, for this Lorient native so well acclimatized to the Mediterranean winds, which he has been able to tame without denying his love of Brittany. Bruno Oger, who took all the honors at the turn of the 2000s, continues his work with a gradually acquired wisdom, and today demonstrates all the serenity of the greatest, confident in their instinct and experience. It's a restaurant that has become an institution, distinguished by its deliciously tranquil atmosphere, in stark contrast to the hustle and bustle of the Croisette, ensuring that its clientele can enjoy a suspended moment. In his menus, the chef draws a vertical and horizontal line, linking his signature dishes and seasonal dishes, from one era to the next and from one modernity to the next, and leading from Lorient to Cannes, from one sea to the next, crossing terroirs. You won't want to go there without at least one taste of the famous marinière of abalone from the island of Groix with persillade, its masterpiece and a success that's as lively as ever, preceded by an elegant velouté with toasted almond and flame-grilled scuba knives. The line-caught sea bass, acquerello with coriander, Sicilian pine nuts and chayotes is impeccable, with a delicate texture, perfect cooking and lengthy seasoning, followed by the quasi de veau, fleur de zucchini au petit épeautre, jus de viande au citron, just as memorable and full of truth. We then discover the fine creations of pastry chef Yohan Jara, a beautiful dessert of Jolibois raspberries, echalion and fontainebleau cream. A top-notch wine cellar commented on by Axel Dervieux, able to offer both contemporary wines and prestigious references, available vertically. Excellent room management by Éric Descazaux.