L'Or Bleu

Rating: 16.5
Author: Gault&Millau

06590 THÉOULE-SUR-MER

16.5/20
Remarkable Restaurant

BOOK

8 PHOTOS

Chef: Alain Montigny
Cooking: French | Gastronomic
Services: Access for people with disabilities | Accomodation | Pets allowed | Private Parking | Valet parking
Style: Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

155 to 189

Gault&Millau's review 2026

On a cliffside, suspended above the waves, L'Or Bleu offers a postcard panorama of the bay of Théoule. But if the Mediterranean draws the eye, it's on the plate that the greatest voyage of discovery takes place. Under the direction of Alain Montigny, Meilleur Ouvrier de France, this refined Tiara Yaktsa restaurant is a landmark for lovers of refined, sensitive and resolutely masterful haute cuisine. The chef's cuisine blends technique with emotion, with a blind menu (6 or 8 courses) that reveals, dish after dish, perfect coherence and narrative tension from start to finish. There are no tricks up the sleeve, just confident gestures, precise aesthetics and a clear understanding of the product. Right from the opening, "Comme un œuf à la coque" sets the tone: in a glass shell set on a nest of straw, a millefeuille of the moment's textures - buttered chanterelles, golden croutons, warm egg espuma and fried quail egg - moves with its (false) simplicity and perfect balance. The trilogy of tomato confit, sorbet and tartar, presented on a crisp base, highlighted by an orange reduction pearled with verbena oil and topped with a caviar bead. Sunny, precise, vegetal, iodized. The next course flirts with the world of the sea, with roasted langoustine, almost translucent, escorted by a raspberry and tarragon-infused beet tartare, topped with a Granny Smith foam. The sea again, with a filet of line-caught sea bass, roasted on its skin and fed on butter, playing on the great tradition of fish in a contemporary version, with roasted tomato, smoked haddock, a few dots of caviar and a smoked beurre blanc poured over the table. The second plate is just as refined, with tomato tartare and smoked haddock under a scamorza siphon. Pastry chef Laurent Martinetto prolongs the experience with chiseled sweets that blend nostalgia and haute gourmandise: a reinterpreted childhood barquette, with apricots and white peach, on a crunchy, tangy shortbread; then a more intense composition around cherry confit in balsamic vinegar, a pistachio Chiboust cream and a grand cru of chocolate. Creations in which the precision of taste rivals the elegance of gesture, in perfect continuity of intention. Special mention for the wine list, deliberately short for this level of dining, but perfectly targeted, with measured prices, including by the glass, a notable rarity on the Côte d'Azur in high season. The service, orchestrated by a young brigade as elegant as it is precise, impresses with its accuracy, naturalness and regularity. L'Or Bleu is a place that combines French excellence with the humility of the right gesture. A place where luxury is silent, almost secondary, to the benefit of a sincere, luminous and profoundly human experience.