La Passagère
33 boulevard Édouard Baudoin, 06160 Antibes, France
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12 PHOTOS
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Practical information
- Location
- Antibes
- Chef
- Aurélien Véquaud
- Cooking
- French | Gastronomic | Mediterranean | Provençale | Seafood
- Services
- Access for people with disabilities, Accommodation, Private Parking, Terrace, Valet parking
- Style
- Exceptional setting, On the beach, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
175 to 250
Gault&Millau's review 2026
16,5/20
Remarkable Restaurant
This restaurant at the Hôtel Belles Rives—an elegant Mediterranean villa where Scott Fitzgerald spent several weeks—now benefits from outstanding management and a quartet of key personnel who are elevating the dining experience. For the success is clearly a collective effort; alongside Aurélien Véquaud, the chef, Damian Sanchez Perez manages the dining room with reassuring ease, personalizing the interaction with each table as if he spoke 36 languages, Aymeric Verdy, the sommelier with twelve years at the restaurant, offers expert advice in the beautiful wine cellar that he curates daily, and Johann Kleiber, the pastry chef, follows in the footsteps of Steve Moracchini—whose right-hand man he was—with impressive technical mastery. In this magnificent setting, where every table on the terrace—sometimes reserved several months in advance—offers a sublime view of the gulf between Cannes and Cap d’Antibes, every effort is made to go the extra mile, and the four toques, achieved across several dishes, are now within reach. The appetizers celebrate the sea (oysters and caviar, abalone and glasswort…) and the chef’s native Vendée region (préfou, mussels “à l’éclade” and “à la marinière”) before delving into the heart of Provence with the “lisette,” one of the season’s signature dishes; the excellent sea bass with Haut-Var plums and a coral-infused velouté, a model of precision and restraint; and the plate of seasonal vegetables, textures, and temperatures perfectly balanced with a delicate Antibes-style sauce made with Cipière saffron, the confit Saint-Pierre with vin jaune sauce, accented with a meat jus made from the fish bones, hazelnuts, and chanterelles—this is high-quality cuisine showcased through two extensive “mix-and-match” menus and a three-course à la carte selection. The desserts are beautifully presented, with appealing visual, aromatic, and flavor profiles (raspberry, aloe vera, rose, and geranium as a “fragrance,” chocolate with immortelle, cocoa balsamic…). The champagne selection—featuring both the grand houses and distinctive independent producers (Bedel, Savart, Chartogne Taillet…)—leans toward modernity (Pabiot, Belargus, or Morantin in the Loire, Zuria in Corsica, and a fine selection from Provence), while a non-alcoholic selection is also available, including, for example, a fruity sparkling beverage served alongside Cristal in the welcome bowl.
Map
OPENING HOURS
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Menu
A la carte
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