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... 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
