Le Restaurant des Rois - La Réserve de Beaulieu

Name: Le Restaurant des Rois - La Réserve de Beaulieu
Address: 5 boulevard du Maréchal Leclerc, Beaulieu-sur-Mer, 06310, FR
Telephone: 0493010001
Price range: $$$

06310 BEAULIEU-SUR-MER

17/20
Prestige Restaurant

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11 PHOTOS

Chef Julien Roucheteau

Cooking French | Gastronomic | Mediterranean | Signature cuisine

Services Accomodation | Children's Menu | Pets allowed | Private Parking | Valet parking

Price Indicative price per person (excl. drinks)

195 € to 295 €

Gault&Millau's review

17/20

Prestige Restaurant There are places on the Côte d'Azur that never tire. Always on the move, despite a history that goes back more than a century. La Réserve de Beaulieu, a lookout in the eponymous harbor, is a privileged setting that has welcomed the world's elite, both within its walls and at its table. It knows how to reinvent itself, demonstrating undeniable expertise in the art of cooking and hospitality. The Restaurant des Rois (named by a gastronomic critic at the beginning of the 20th century, in homage to its royal clientele of yesteryear, Leopold II, Empress Sissi...), led by M.O.F. chef Julien Roucheteau, takes us on a journey around the Mediterranean, the land of flavors, light and color. The three menus - 4, 5 and 7 courses, the latter a carte blanche - express the different palettes dear to the chef's heart. Freshness, with crispy gavottes topped with shredded crab and tarragon hummus, followed, in the second course, by pinces in a ginger emulsion. Voluptuous, with Niçois ravioli with dill, nestled in a garden of greenery and topped with basil foam, enhanced by a lemon-infused fish fumet and a touch of caviar. Second course: a pea sorbet on a bed of crispy pods, delicately iodized with caviar. The next course, in the same spirit, features pearly aiguillettes de saint-pierre, entwined with sea lettuce and drizzled with a leek decoction enlivened with rosemary vinegar from the chef's garden. Here and there, a few disks of black garlic infused with soya and mirin host sections of leek, sometimes roasted on the barbecue, sometimes in vinaigrette. As for the meat, it's all about delicacy, in a classic rotisserie style, a perfectly cooked fillet of beef from Maine-et-Loire, finished in a Russian style (a long-handled frying pan), escorted by artichoke cannelloni, a few wild strawberries and a reduced cooking juice scented with lemon balm and a touch of anchovy. All these dishes, in a subtle back-and-forth between land and sea, skilfully orchestrated, give way to the luscious creations of pastry chef Benoît Jabouille, whom we honored with the title of Pastry Chef of the Year in the PACA region. The rhubarb pre-dessert combines a light vanilla mousse, a rhubarb-agastache sorbet and heralds the dessert with thinly sliced raw Nice zucchini, accompanied by a zucchini espuma sweetened with almond milk, strawberry marmalade, a few strawberries preserved in their own juice and a fine, crisp gavotte. The service, led with tact and presence by Guillaume Anglade, remains at a regal level, while the cellar of 1,000 references, orchestrated by head sommelier Wilfried Goutorbe, naturally leaves you breathless.

MAP

Address 5 Boulevard du Maréchal Leclerc
06310 Beaulieu-sur-Mer

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Julien Roucheteau Chef

Benoit Jabouille Pastry Chef

Guillaume Anglade Chef de service

Wilfried Goutorbe Head sommelier

Menu A la carte

Starter "Fresh goat's cheese from the Niçois hinterland, drizzled with a tomato water scented with basil and lemon peel €52 Fresh Gamberoni from Bordighera in the province of Imperia with chanterelles, spiked with red plums, arugula pesto €75

Main course Blue lobster from our coasts, peppered court-bouillon, Niçoise white zucchini with lemongrass and basil scents €95 Roasted veal fillet, pink berry infused jus, new carrot with grapefruit marmalade €72

Dessert Figue de Solliès from our producer Joëlle Étienne, from the leaf to the heart of the fruit €24 Caribbean Grand Cru with tarragon-infused chocolate cream, black cardamom crème brûlé ice cream €24

Menus Menu Découverte €195 Menu Gourmet €225 Menu Carte Blanche €295

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