La Réserve de Beaulieu-sur-Mer: a culinary journey in the Mediterranean

Nestled in the heart of the charming town of Beaulieu-sur-Mer on the Côte d'Azur , the hotel La Réserve was built and then opened in 1880 thanks to the restaurateur from Nice, Pierre Lottier . Its name refers to the large basin which was dug by the restaurant to store the catches of local fishermen. In 1905, the Réserve de Beaulieu acquired prestigious rooms and became one of the preferred destinations . of the international elite .

With its three restaurants , each sailing on an asserted identity , the hotel La Réserve shares a discovery flavors of the Mediterranean from three distinct angles. In the firmament of a sophisticated culinary art - between gastronomic refinement at the Restaurant des Rois , perfectly executed bistronomy at La Table de la Réserve , and papillesque agitation upwind _ – it is a farandole judiciously controlled .

Chef Julien Roucheteau , Meilleur Ouvrier de France since 2019, teams up with his sidekick Guillaume Anglade , catering director , with whom they form a brilliant duo . One orchestrates the kitchens of the Vent Debout and the Restaurant des Rois , with the same taste for detail in obviously different registers ; while the other delightfully animates the room and anticipates the needs of customers. At the heart of this culinary excellence , it is above all a tribute to the rich regional terroir and to local producers that the chef celebrates : “ La Réserve is a treasure of flavors, and my objective is to present these treasures on a plate. My approach to cooking revolves around simplicity, working on acidity - citrus fruits or vinegars - leaving fat aside because I can't digest fat. The ingredients I use are enhanced by adding subtle nuances that enhance the gastronomic experience. »

The Restaurant des Rois is the jewel in the culinary crown of La Réserve . Offering a sophisticated and opulent dining experience that lives up to its name. This Michelin- starred and Gault&Millau haloed restaurant is the perfect expression of Chef Roucheteau 's culinary art . Here, we celebrate the best ingredients from the land and the sea . At the table, you are immediately transported into an extraordinary set of flavors , you will notice from the start a trilogy of appetizers perfectly anchored in the terroir and revisited: anchovies, olives, chickpeas and lemon from Menton are associated in different bites that are worked in different textures and colors . To be tested , the “ detox ” juice in variations of Swiss chard, celery and green apple: surprising. In the dishes tasted that day, we particularly notice a pearly red mullet cooked at low temperature and finished in the flame served with a fillet of bones (infused with olive pits) all in subtlety . Note that it takes 40 kilos of bones to make 2.5 liters of broth! The calf's sweetbread that follows , like the comfort of a maternal hug , is accompanied here by a cave mushroom mousseline and a Shiitake cake and sorrel jus …. A delight. The Chef likes to have fun with broths ( dashi- inspired or consumed ) or vinegars (elderberry, for example ). The Chef creates a culinary experience that seeks to surprise, learn, shake up … A whole program! For those with a sweet tooth , the craftsmanship of pastry chef Benoit Jabouille is impressively technical. That evening, a pre-dessert invigorating and aromatic ice cream combining mango and carrot , and a creamy cinnamon berry cream, a little- known spice but nonetheless just as tasty and more subtle than its sister, cinnamon . To discover without waiting.