La Villa Archange sur Le Cannet

Absolute perfection! Quality of products, accuracy of cooking, subtle tastes, very professional, smiling and attentive staff, adorable chef who takes the time to come and greet you at the beginning and end of the meal. A wonderful tasting in a superb location. (special mention for the homemade bread, the lobster carcass juice with couch, and the lemon caramel and buckwheat praline, but everything is delicious!)

We had the pleasure of having lunch on the table d'hôte, in the kitchen, for our wedding. There were seven of us and we all enjoyed every dish, every wine pairing, every bite. Thanks again to Maureen for guiding us before the big day and thank you to the whole team and Chef Oger for making us experience this superb moment.

Nous avons vécu une très belle expérience. Service professionnel. Du début à la fin, les mets s enchaînent et nous ont surpris et enchantés. Le chef excelle dans les produits de la mer. les produits de la terre et le dessert sont plus classiques mais bien maîtrisés, très bonne pastilla d abats. On recommande.

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.

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

Always a pleasure to come to this beautiful, peaceful place with a perfect welcome and for lovers of gastronomy you are in the right place!!! Unforgettable experience, thank you to you and to chef Bruno Auger and Éric for the welcome!!

The best restaurant in the Cannes region and surrounding areas. Very high quality overall, atmosphere, cuisine, setting and welcome. Thanks again.

I will not pretend to have such a refined palate as Michelin testers - so only in short: we like it. Cosy, Mediterranean atmosphere with refined cuisine you will remember.

So positive and nice atmosphere in this place. Of course you have to pay for it, but I have visited to many Michelin restaurants even with 3 stars , but this 2 stars Michelin restaurant deserves to have 3 stars totally ! Dinner for 2 without wine is around thousand. The chef was visiting each table in the end. Each food had a unique flavour and a lot effort was put into making. Thank you Bruno Oger and your team for our nice evening in May ❤️🇫🇷

A chaque fois que je dîne a la table d'hôtes du restaurant de Bruno Augier mon imaginaire s'enflamme et à chaque fois la symphonie proposée me ravit de fond en comble. Après 2 années sans être revenu, ce fût un intense ballet de sensations et de ravissement, tant cette cuisine si technique, est pourvue d'âme, de profondeurs et de légèreté. En témoignent, dans notre choix exclusivement marin: les bouchées sensorielles d'huîtres Gillardeau associées au caviar osciètre ou l'explosion de deux produits contrastés fusionnent. Le rouget à la flamme, flanqué de couteaux juste marinés de citron vert et senteurs de fenouil, si délicatement fondant. Le homard breton cuit à basse température, oignons et poivrons rouges confits, relevé d'un intense et soyeux jus de roche. L'exposif turbot et sa vierges de fenouil, échalotes et noix, d'une intensité telle que ce plat s'inscrit dans ma mythologie gustative. Le blanc manger de chèvre, en unissant ce fromage à différents stades ,s'avère d'une onctuosité sensuelle et témoigne également qu'il n'est pas nécessaire de faire des plateaux de fromages lorque l'on en préleve un pour le sublimer. Sans oublier les amuses-bouches, les mignardises, les pains et les desserts au même niveau d'exigence. Bref, du très haut niveau, sans la moindre faille technique et ce supplément d'âme qui sied aux trois macarons, pour souligner l'injustice flagrante dont est victime Bruno. ce cuisinier profondément humain et attachant, aux valeurs artisanales profondément ancrée. Le service et l'ensemble du personnel,sont à l'image de ce lieu enchanteur.