Tucked away on Cap d’Antibes in the quaint town of Juan les Pins, Hôtel Belles Rives’ restaurant pays homage to its location with a focus on local seafood. Executive Chef Yoricre Tièche, who was awarded his first star in the 2016 Michelin Guide, serves a signature menu at La Passagère called the «Grand Bleu» which features dishes such as the new “Bouillabaisse from Juan les Pins,” which is served in three courses to represent the stages of diving. The restaurant’s dessert menu will still include a sugar blown dish called the “pearl in blown sugar shell,” the signature dessert from Pastry Chef Steve Moracchini, who was awarded the 2016 Pastry Chef of the Year from Gault & Millau.
Designer Olivier Antoine, known for his work at Thermes Marins Monte-Carlo, redesigned the space to include contemporary pieces that speak to the restaurant’s sophisticated, imaginative and airy setting while conserving its Art Deco roots. A Carrara white marble floor with a vibrant mosaic center ushers guests into the main entrance. Magnificent chandeliers illuminate the room filled with art from the 1930’s and hand-painted Bernardaud porcelain plates, featuring scenes from the hotel’s surroundings. Colorful hand-blown glass created by artisans from the nearby city of Biot enhance the warmth of the space, while ceramic rosettes and oversized mirror panels hang from the ceiling, allowing bright colors to ricochet and reflect throughout. Additional design features include a mix of green and blue fabric benches, custom Ruhlmann chairs covered with celadon leather, tall white pillars with intricate hand-painted designs and oversized windows.
Aurélien Véquaud has been appointed Chef of the Michelin starred restaurant La Passagère since mid May. Before joining the Hotel Belles Rives, he used to be Executive Sous-Chef at La Vague d'Or in Saint Tropez (Residence de La Pinède - 3 Michelin Stars, Chef Arnaud Donckele) first and, secondly, Executive Sous-Chef at La Réserve De Beaulieu in Beaulieu-sur-Mer (1 Michelin Star, Chef Yannick Franques, Meilleur Ouvrier de France). Aurélien is proud of his new position and looks forward to present his culinary creations, where he likes to honor the finest Mediterranean products.
The hotel’s Pastry Chef, Steve Moracchini, has been awarded by the same guide in 2016 as Pastry Chef of the Year
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Reservations : +33 4 93 61 02 79 - firstname.lastname@example.org
High season, the restaurant is open daily from 7:30pm to 10:30pm.
Low season,open from Wednesday to Sunday from 12:30pm to 2:00pm and from 7:30pm to 9:30pm.
Dogs are not allowed at the gourmet restaurant