Michelin-starred restaurant
Antibes Juan-les-Pins
The Michelin-starred restaurant at Hôtel Belles Rives showcases the finest fish, shellfish, and seafood, expertly and imaginatively crafted by Chef Aurélien Véquaud.
Alongside him, our Pastry Chef, Johann Kleiber, creates harmonious dessert compositions that reinterpret timeless classics with a contemporary touch. Together, they turn every meal into a moment of pure indulgence and a true Mediterranean gastronomic journey.
The restaurant's indoor dining room and terrace are accessible to people with reduced mobility.
La Passagère
An exceptional setting for creative cuisine with breathtaking views.
Boasting a terrace with magnificent views of the Lérins Islands and a dining room transformed by Olivier Antoine, La Passagère invites guests to enjoy exceptional cuisine in a spectacular setting. The restaurant is bathed in natural light, enhanced by chandeliers, mirrors and expansive windows.
The large, beautifully restored chrome chandeliers, period murals and mosaic floor reflect the hotel’s Art Deco heritage, along with a number of beautiful ceramic pieces. Outside, your eyes are drawn to the magnificent skyline and its constantly changing colours.
Making every meal
a unique and memorable experience
From start to finish, every course is thoughtfully crafted to create a harmonious dining experience.
“Above all, cooking is about love, sharing and emotion,” as the Chef Aurélien Véquaud writes in La Passagère’s menu. “My teams and I do our utmost to ensure that every meal, although short-lived, is both striking and singular.” He delivers on that promise with a menu that always features dishes that surprise and delight diners. Imaginative and sophisticated, Aurélien Véquaud's cuisine is generous and authentic.
The Michelin-starred chef makes the most of the region's exceptional produce. Having grown up on the Atlantic coast, he has a particular talent for revealing the subtle nuances of seafood. His dishes showcase lesser-known local fish, including mullet, leerfish and blackfish, alongside seaweed and samphire.
Equally creative, the pastry chef presents an ever-changing sequence of "myriads and stars", combining remarkable flavours (from fruity and floral to ocean-inspired and sweet-and-sour) in seven to nine exquisitely inventive bites. The experience culminates in a finale that is as spectacular as it is delicious: coffee served with a bar of dark chocolate infused with everlasting essential oil, which is broken directly into the cup before your eyes.
