Les meilleurs restaurantsde cuisine française en Alpes-Maritimes

14/09/2024: Stumbled upon this place by chance and we are so glad we did. Extensive wine selection, very big portion sizes, and attentive staff that walk you through the wines suggestion. Highlights were the burger, the famous chocolate cake, red wines from the region, and fish dishes.

12/09/2024: Food was fresh, simple, and delicious. Liked the wine options quite a bit as well.

13/09/2024: Probably the best meal in 2 weeks after travelling to Monaco, Cassis, Saint Tropez and Nice. The owner is a wonderful gent who went thru his entire menu and explained each dish. We also were treated to several olive oil tastings as that is his primary business. Small place with tables inside and out. Very comfortable. Generous portions. Wonderful service. Would definitely recommend.

12/09/2024: Delicious food and a friendly staff make Oliviera a delightful place to eat. Be aware it is cash only. I can recommend the lentils and sausage dish. Also tried the pesto and ravioli in pork stew. Owner is very friendly. Olive oil is outstanding.

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

27/09/2024: Very good address, a treat for the taste buds..

20/09/2024: Just great. Calm, impeccable service, excellent and well served.

21/09/2024: Best meal we had during our trip. Buzzing atmosphere, very friendly and efficient service awesome food, incredible value for money.

10/09/2024: Delicious cuisine, a very pleasant welcome and unbeatable value for money. Well done !

23/09/2024: A very good time spent at the Boudoir... During a weekend in Nice we were seduced by the menu which offered a variation of truffle dishes from starter to dessert. I particularly appreciated the little attention for my husband (birthday) and the humorous consideration by our waitress of a very small remark that we had made to her during our exchanges between each course. The only downside would be that when you occupy the back table you can hear (a little too much) the exchanges and teasing between members of the staff....

20/09/2024: So to make it very, very short, the young apprentice chef alone in the kitchen delighted us from start to finish. The head waitress alone in the room also ensured from start to finish. The meal was offered to us by our children and well we will come back with friends.

21/09/2024: I recommend this restaurant, the food is very good. The staff and owners of the restaurant are at the top The atmosphere nothing to say I invite you to come and discover it ❤️❤️❤️❤️

21/09/2024: Found by chance. A hidden gem in Nice near the student district. Relaxed atmosphere, super friendly welcome, excellent food...... We'll be back soon... Thank you for this great time

10/09/2024: Very warm welcome unlimited starter copious dishes succulent desserts very pleasant setting

10/09/2024: We came across this hotel/restaurant when we were looking for a place to visit in the mountains- not far from the sea either! From the moment we walked through the door, we were treated with wonderful service and very kind staff. Everyone was so helpful and thoughtful, and really went the extra mile to make sure we were comfortable. The rooms were super clean, well equipped, cosy, and dog friendly too. The restaurant had a great selection of local food that was well prepared and presented… and very generous. Highly recommend this friendly, charming little hotel .

29/09/2024: il est indmissible de pyer 35 euros pour un repas qui est très mediocre le personnel pas a la hauteur j y suis aller pour un anniverversaire d' une amie alors la qualité n est pas au rendez vous je recommande donc pas cet établissement car on ne peu pas se parler tellement la musique est forte quand a la clientèle il n y pas beau d'européen quel dommage il y a quelques année on avait deja fait un anniversaire d'une amie qui etait beaucoup mieux que ca la la salade césar on chercher le poulet et les croutons quand a la viande elle est servie dans des assiettes froides don la viande est froide les tomates provençale je pense que le cuisinier ne sait pas les faire est les pommes de terres son aldente quand au dessert aucun gout donc on vous demande 35 euros pour manger du mediocre

07/09/2024: Delicious food and very friendly owners! Fries as good as in Belgium ;)

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

11/09/2024: From the telephone reception for the reservation, to the welcome upon our arrival, the impeccable service, with smiling people happy to make us experience a magical moment, a special mention for the Chef François, and of course, the incredible cuisine, explosion of flavors, beauty of the dishes, all this with an extraordinary view: the 2nd star is mandatory! Thank you all for this exceptional moment!

11/09/2024: It was a sublime culinary experience! Thanks to the Chef and his wonderful team (both in the kitchen and in the dining room). Thank you very much. It was divine. We will come back!

13/09/2024: I recommend with your eyes closed. Both for service, quantity and quality. It's still just as good after 10 years.

11/09/2024: Dishes that make you want to come back. We have been going there for over 10 years and we are never disappointed. The setting is nice and the service impeccable.

14/09/2024: Stunning food and service in a cosy restaurant. Both red meats were at the perfect amount of done-ness. The chef called out, ça va bien? as we left and I gave him two thumbs up. Would recommend making a reservation - the place was full.

12/09/2024: A restaurant run by a very friendly couple. The food is very attractively presented, with flowers both in the food and as a garnish. We have already come again and will continue to do so in the future.

18/09/2024: Really lovely restaurant offering great food, room, atmosphere, location and exceptional value. Highly recommended if you are nearby and worth a detour if you aren’t. Every good wish to the young couple running it in their first year at the helm. Already a very polished gem!

18/09/2024: Merci pour ce voyage culinaire aux côtés de Fleur de Sel. Sa cuisine, avec le menu dit "à l'aveugle", permet de plonger nos papilles dans le goût des produits qui reflètent la saison, la créativité du chef, l'harmonie des saveurs, et une envie de découverte. Il est agréable de se laisser porter par les précieux conseils de la personne en charge du service, avec une discrétion et une douceur exemplaires, qui propose également un conseil en vin avec une jolie découverte. Rien de mieux que le circuit court ! Sans oublier que les plats sont joliment présentés et préparés avec soin. Les guides ne mentent pas, tout comme la distinction fièrement affichée sur la porte de ce restaurant gastronomique. Continuez à faire briller les yeux de vos clients et à aiguiser leurs papilles, eux qui vous font confiance en franchissant la porte de ce lieu. À bientôt !

02/09/2024: Locale arredato elegantemente, un po’ retrò. Personale cordiale, efficiente e sorridente. Piatti particolari, ben preparati e belli da vedere, oltre che buoni. Noi ci siamo trovati molto bene. Distante mille miglia dalla maggior parte dei locali che si trovano nella “Veil Antibes” sia per qualità ma anche per il prezzo. Certamente un luogo dove ritornare

01/09/2024: Tout est dans le titre. De retour 2 ans + tard et c'est encore parfait. De l'accueil au service et du service à la cuisine. Les mets sont fins et délicats. Le menu Vauban est d'un bon rapport qualité prix pour un semi gastro. Que du plaisir de la très bonne huile d'olive jusqu'au dessert. A 2 personnes avec apéritifs + 1/2 btle de rosé, on est à 140 € mais c'est vraiment bien. Que du plaisir dans un milieu professionnel sans chichi. Perso, je recommande.