Les meilleurs restaurantsde cuisine française en Le Cannet

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

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

26/08/2024: What a sublime place for gastronomic cocooning! Jason - your pro in the selection of meats and wines - and his other half who is head chef in the kitchen welcome you... deliciously in a temple of MEAT (but there is always a great fish too!) and with accompaniments of gratins, mille-feuilles and purees and other vegetables from Saiyson and the local area to die for!!! The gratin dauphinois is worth the detour! Just like the marrow bone (a tibia cut in two along its length!) which we will share with pleasure.... A very nice gastro 'bistro' without fuss, authentic, where you feel good and where everything savored with tranquility and joy. Well done ! Not to be missed and ideal for celebrating with friends as well as for an intimate or family meal..... See you soon!

23/08/2024: Visited this lovely intimate bistro with French friends. This place is excellent especially if you like beef and great wine. It is modern in style, classic in flavour using the very best, high quality produce. The service is also excellent - friendly, knowledgeable and happy to please. The steak is great and there was an amazing sausage made with pork and wagyu beef. The vegetable dishes were very good too with a delicious buttery potato and carrot mille-feuille and dauphinoise. The house sangria cocktail was the best sangria I’ve ever had. This maybe a small restaurant but it is big on flavour, style and not too pricey.

11/09/2024: At first a little unsure, but the food was very good. Prepared by the owner herself. The Moulle et fried, spectacular as is the creme brulle. Recommended and don't be fooled by the appearance.

11/09/2024: Excellent, it is a small place run by its own owner, she cooks, serves and explains what you are going to eat. All very rich!!!

14/09/2024: I give this place a 10/10 on everything, service was amazing, food was amazing, the atmosphere, super reasonable price. I will come back again very soon

14/09/2024: Very nice discovery, everything is delicious, the service is also great. I would definitely come back!

08/09/2024: I often go to the square because I know that in this brasserie, the dishes are very generous and excellent. So yesterday I went with friends and family, the beef tartare, excellent as usual.,, a very fair price €17 I think.. all the dishes were excellent and I recommend the gourmet coffee which is huge because everything on the tray is a normal size for the low price of less than €9. The boss is charming, the service is fast, the 80s music is fantastic, the servers are charming, I recommend this restaurant

07/09/2024: Regular customer attending Cannes trade shows for 3 years. We were received like nothing. No more service, cleanliness is no longer there either. Another restaurant that has taken on a big head. My colleagues and I will never go back there again.

22/08/2024: Very good restaurant and plentiful

16/08/2024: Very nice, simple but good food, top quality, price. Thank you for the welcome.

07/08/2024: A small, simple and authentic neighborhood restaurant, with fresh produce, home cooking, and an undeniable desire to do well. We don't go there for the setting, but to have a good time with friends.

06/05/2024: Very good restaurant, super tapas very good sangria I recommend

22/09/2024: Wir haben sehr gut gegessen und wurden freundlich bedient. Das Restaurant verfügt über einen sehr schönen Gastarten mit Aussicht auf Cannes und das Meer.

30/08/2024: Great experience and staff always on top