Les Belles Canailles - Les Roches Blanches
9 Avenue des Calanques, 13260 Cassis, France
4 PHOTOS
Practical information
- Location
- Cassis
- Chef
- Alessandro Guardiani
- Cooking
- French | Healthy cooking | Mediterranean | Modern
- Style
- Casual, Exceptional setting, Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
90 to 170
Gault&Millau's review 2026
13,5/20
Chef's Restaurant
An old rascal? Not really. In Cassis, they’re beautiful, and they’ve chosen to settle right across from Cap Canaille. Gainsbourg would no doubt have found the nod amusing. It must be said that the setting has real character: at sunset, the immense red cliff catches the last rays of daylight and towers over the Mediterranean with a rather delightful audacity. Even before the first dish arrives, the show has already begun. Following the departure of the talented Nicolas Sintes, the restaurant has a new chef and has shifted its focus slightly. The direction is Italy with Alessandro Guardiani, who hails from the Portofino region. It’s actually a fairly logical move: Cassis is, in fact, twinned with the famous little Ligurian port. The various set menus at least have the merit of clearly stating their focus and being fully written out. For those who want to keep things moderate, the à la carte menu also allows you to go straight to the essentials. Salt- and sugar-marinated yellowtail kicks things off, accompanied by a lovely arrangement of vegetables. A fresh, precise, and well-executed starter that evokes the Mediterranean without resorting to postcard clichés. The artichoke adds further depth to what follows. Alessandro Guardiani prepares it using a double-cooking method—first steamed, then fried—before pairing it with the acidity of lemon and lemon caviar. Surrounding it, an artichoke and octopus broth, razor clams, and caviar introduce a bit of chaos into this elegant arrangement. And that’s for the best. The sauce has enough depth to make you want to forget all about formalities and go for every last drop. But it’s undoubtedly with the grilled John Dory that the chef really lets his teeth show. The fish is paired with chanterelles, cooked in Wagyu fat, in a much bolder “land and sea” combination. The mushroom’s intensity contrasts with the delicacy of the John Dory, while a grilled nasturtium leaf adds a subtle vegetal edge. The pre-dessert continues in this vein with grilled watermelon, red currants, hibiscus sorbet, and a few pansies. Then the apricot takes center stage: a gavotte, roasted fruit, a chestnut honey condiment, sage sorbet, black rice seeds, and apricot coulis whipped with olive oil. A dessert brimming with creative ideas that nevertheless manages to retain its freshness and clarity. The wine list, however, is at times a bit on the pricey side. It does, however, feature some excellent bottles and, of course, offers the chance to explore the wines of Cassis.
Map
OPENING HOURS
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Alessandro Guardiani Chef -
Kevin Raynal Pastry Chef
Menu
A la carte
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