Alain Llorca

Name: Alain Llorca
Address: 350 Route De Saint Paul, La Colle-sur-Loup, Provence-Alpes-Cote d'Azur, 06480, FR
Telephone: +33493320293
Price range: 79€ - 240€
Rating: 16

06480 LA COLLE-SUR-LOUP

16/20
Remarkable Restaurant

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9 PHOTOS

Chef: Alain Llorca
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Cooking lessons | Pets allowed | Private Parking | Valet parking
Style: Romantic

Price Indicative price per person (excl. drinks)

79 € to 240 €

Gault&Millau's review

16/20

Remarkable Restaurant Alain Llorca is a chef who no longer needs to be introduced, so much so that he is the embodiment of the region. At once rooted in Mediterranean tradition and always on the lookout for renewal, he weaves a cuisine in his own image, generous, inventive and precise. For years, he has been making the most of the seasons, local produce and inspiration from elsewhere, without ever betraying his own identity. At every turn, he astonishes without seeking effect, he delights without excess of gesture or useless decorum. Quite simply, he is a craftsman of taste, and a man of the house, bringing to life an address that has become an essential part of the Côte d'Azur gastronomic landscape. Among his recent creations, the blue lobster from Brittany, although it has come from afar, finds its perfect place on the plate. Lightly poached and fed on butter, it is part of a bold land-sea dialogue. It is accompanied by foie gras ravioli with a generous stuffing, fresh almond foam, a few almond slivers and Burlat cherries poached in a Bordeaux sauce reduced from the carcasses. Next comes the pigeon, treated as a tribute to the diversity of textures and cooking methods. The fillets are cooked at low temperature, then sautéed; the leg is confit, the breast roasted, and the giblets worked into a fine tartlet. A pigeon boudin rests on a toast, topped with a fried quail egg. The whole dish is escorted by an herbaceous green Puy lentil risotto, nourished by a concentrated demi-glace juice. But the signature dish, the one that crystallizes all the chef's freedom, is undoubtedly this fillet of beef poached in seawater at 54°C, then topped, quite literally, with a thick layer of caviar. A provocation? No, a balance. The accompanying potato crush, in its controlled sobriety, anchors the dish in reality. To conclude this ballet of flavors, pastry chef Jean-Michel Llorca, the chef's brother, adds a delicate, gourmet finishing touch. On a cocoa shortbread, a dark chocolate mousse, glazed with a glossy coating, welcomes fresh raspberries and slivers of oatmeal gavottes powdered with gold. A raspberry coulis, poured at the table, adds a tangy note that prolongs the emotion. The whole is topped with a ginger-infused strawberry sorbet, for a lively, fresh and perfectly balanced finish. With some 600 references, the cellar offers a range of pleasures to suit every taste, while the service, with its hushed precision, embodies the discreet, fluid attention that only the finest houses know how to offer. And last but not least, the kitchen maverick is innovating once again, offering the chance to indulge in dreams, memories and emotions... in three instalments, free of charge. That romantic weekend away, that tasting of the big menu (or the small one), that dream bottle, everything becomes possible... You leave the table fulfilled, light-headed and with lasting memories.