La Table de la Réserve Beaulieu-sur-Mer

Awards

MICHELIN Guide

Selected restaurants

All Michelin selected restaurants in Beaulieu-sur-Mer All Michelin selected restaurants in France

Gault & Millau

3 Torques, 2021

All Gault & Millau in Beaulieu-sur-Mer All Gault & Millau in France All Gault & Millau 3 Torques in Beaulieu-sur-Mer All Gault & Millau 3 Torques in France

Gault & Millau Public Mark

16 / 20

Chef

Julien ROUCHETEAU

Cuisine

Mediterranean Cuisine, Traditional Cuisine

• 2023
• 2020

Dinner at La Réserve de Beaulieu

on 08 Nov 2023

by Neil A. Chef

Bresse squab pigeon breast with Belem pepper, daikon and under fillet, crispy confit leg
.
Rhubarb tart from domaine de la Source lactic cumin, vermillion sorbet
.
Dinner at Le Restaurant des Rois at La Reserve hotel in Beaulieu sur Mer. A good option especially as there are very few good options along the Cote D’Azur. Solid cooking enjoyed on their stunning terrace overlooking the sea.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood... More

Bresse squab pigeon breast with Belem pepper, daikon and under fillet, crispy confit leg
.
Rhubarb tart from domaine de la Source lactic cumin, vermillion sorbet
.
Dinner at Le Restaurant des Rois at La Reserve hotel in Beaulieu sur Mer. A good option especially as there are very few good options along the Cote D’Azur. Solid cooking enjoyed on their stunning terrace overlooking the sea.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

Dinner at La Réserve de Beaulieu

on 08 Nov 2023

by Neil A. Chef

Grilled swordfish, steamed green peas smoked with olive tree, fresh marigold
.
Goat cheese "celerioli", confit celeriac with lovage, herbal dressing
.
Langoustine with roasted and marinated shitake mushroom
Niçoise courgette broth
.
Dinner at Le Restaurant des Rois at La Reserve hotel in Beaulieu sur Mer. A good option especially as there are very few good options along the Cote D’Azur. Solid cooking enjoyed on their stunning terrace overlooking the sea.
.
Michelin Guide - ⭐️
OAD... More

Grilled swordfish, steamed green peas smoked with olive tree, fresh marigold
.
Goat cheese "celerioli", confit celeriac with lovage, herbal dressing
.
Langoustine with roasted and marinated shitake mushroom
Niçoise courgette broth
.
Dinner at Le Restaurant des Rois at La Reserve hotel in Beaulieu sur Mer. A good option especially as there are very few good options along the Cote D’Azur. Solid cooking enjoyed on their stunning terrace overlooking the sea.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

Dinner at La Réserve de Beaulieu

on 17 Sep 2020

by Neil A. Chef

Last but not least this incredible grand Marnier soufflé
.

Dinner a couple of weeks ago at ⭐️ Le Restaurant des Rois @lareservebeaulieu at Hotel La Rèserve de Beaulieu. I’m pretty sure the chef has changed here since my last visit and that certainly shows. Not that I didn’t enjoy my last visit but the bar has definitely been raised. With two tasting menus available I rolled the dice and opted for the Menu “Blue Homard” but also added the sweetbread dish from the other menu... More

Last but not least this incredible grand Marnier soufflé
.

Dinner a couple of weeks ago at ⭐️ Le Restaurant des Rois @lareservebeaulieu at Hotel La Rèserve de Beaulieu. I’m pretty sure the chef has changed here since my last visit and that certainly shows. Not that I didn’t enjoy my last visit but the bar has definitely been raised. With two tasting menus available I rolled the dice and opted for the Menu “Blue Homard” but also added the sweetbread dish from the other menu because, well why wouldn’t you🤷🏼‍♂️? I say rolled the dice because I’m not really a lobster fanatic by any stretch of the imagination. It’s a shame but I think the only reason that I usually shy away from lobster dishes is because the good ones are few and far between as it’s an ingredient that is so easily mishandled. But I was in safe hands here.
Recommended if you are in the area.
.

Michelin Guide - ⭐️
OAD -
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best Less