In a bistro format, an inviting table on a bend in the paths of old Antibes, which conceals real gastronomic ambition. The atmosphere is warm in this simple setting, with a menu that adapts to the seasons and the times: scallop carpaccio with crisp vegetables and Jerusalem artichoke broth, beef chuck with homemade gnocchi in a parmesan and mushroom sauce, pigeon and foie gras turnover with artichoke purée, dark chocolate and hazelnut cream with salted butter caramel and vanilla sauce. Triennes, Clos Saint-Vincent, Gros Noré in a well-balanced cellar that may yet strengthen in the region.
Lucas Marini Chef
