06/09/2024: It's a beautiful address in Le Cannet, a little confidential, where they serve refined, creative cuisine, full of nuances... Bruno OGER, the owner, takes the time to tour the tables and interact with your guests, which is a real pleasure. The setting is sober but warm. We spent a lovely evening in the interior courtyard thanks to the mild weather at the beginning of September.
01/09/2024: Writing down your emotions right after… means saying with your heart how your body feels
This isn’t the first time I’ve had lunch at Villa Archange with Mr Oger… and it won’t be the last.
Hot weather (33 degrees) and a veiled sun for exhilarating dishes, captivating with sophisticated simplicity.
Lunch on the terrace for the 3rd Oger atmosphere after the interior room and in the kitchen.
We feel good, relaxed, the service is fluid, efficient, a little quick when announcing the dishes as there is so much in all these little bites.
The beginnings begin with vegetable bites that go from strength to strength… the most striking for my palate? Zucchini and apple soufflé with harissa. Everything is light and tasty, which goes wonderfully with a blanc de blanc champagne.
Start with a gazpacho whose ice cream explodes in your mouth, makes you forget the heat and prepares you for the meal
Starter composed of abalone marinière with parsley and artichokes... having tasted the "winter" version, the two are so different and so close... the abalone is extraordinarily tender and the little parsley highlights it like never before helped by the very judicious choice of a cassis from the Bagnol estate.
The next dish for me was a shoulder of lamb, burnt grapefruit, sand carrot pastilla. To say that the pretty knife was superfluous as the meat was so tender.
A rare thing and oh so appreciable... in addition to the juice served, the sauce boat is left on the table... everyone completes their treat as they wish... a joy for me which is accompanied by a growing appellation.. the terraces of Larzac closed Maia. The line bass falls in the face as the talent of the dish, its flavor, its mixtures of ingredients (Sicilian pine nuts, chayotes, etc.) signs an uppercut in the face... and moves the viandarts.
Follows the distraction that we shared of Corsican cheese in blancmange with arugula ice cream... another way of eating cheese and comparing a raw and cooked product... for amateurs and to learn that all products can be cooked.
A fig pre-dessert to stay in season and refresh yourself and we move on to dessert.
I found them one level above my last visit.
Crunchy Viennese with Tahitian vanilla…. Certainly the tastiest in the world... especially when you haven't skimped on the quantity... aromatic explosiveness of sweetness and journey in the mouth.
The little sweets to accompany the coffee are of the same ilk: pretty madeleine (even if it is not worth the old one a few years old), mini mirabelle tartlets which transport us to Lorraine, black lemon truffle.
What I love about Mr Oger is that he doesn’t stay stuck in the new locavore fashion where everything must come from within a 50 km radius.
Having local products yes of course… but why deprive yourself of wonders from elsewhere?
It is often the association here elsewhere that we can produce exceptional dishes.
At my level, I remain convinced that it is better to do a few restaurants during the year with a feeling of emotion, with obvious dishes that cannot be made on your own.
A lunch which then remains in the olfactory, visual, sensory memory and in the memory itself.
Thank you to the people we see and to all those we don’t see but who allow us to have these exceptional moments
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