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.
Headed by Executive Chef Yoric Tièche since July 2013, both onsite restaurants La Passagère & Plage Belles Rives – host diners on waterside terraces overlooking the Mediterranean Sea.
Chef Yoric has been awarded Grand Chef of Tomorrow by the Gault & Millau guide; 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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Located 200 meters from the Hotel Juana
Reservations : +33 04 93 61 02 79 - email@example.com
High season, the restaurant is open daily from 7:30pm to 10:30pm.
Low season,open from Wednesday to Sunday from 7:00pm to 10pm.