Michelin-starred restaurant
Antibes Juan-les-Pins
Open from Wednesday to Sunday, the Michelin-starred restaurant at Hôtel Belles Rives serves fish, shellfish and other seafood, skilfully and imaginatively prepared by the chef Aurélien Véquaud.
The restaurant’s pastry chef, Steve Moracchini, produces a panoply of wildly creative desserts. These two form the perfect duo, turning every meal into a truly indulgent experience and a culinary voyage around the Mediterranean.
La Passagère
a stunning restaurant serving inspired cuisine
Boasting a terrace with magnificent views of the Lérins Islands and a dining room which has been transformed by Olivier Antoine, La Passagère is an invitation to enjoy a wonderful meal in a spectacular setting. The restaurant is bathed in natural light, amplified by the chandeliers, mirrors and vast 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 each meal
a striking and singular experience
From start to finish, starters, main courses and desserts combine perfectly, all created with an exquisite touch.
“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 keeps his promise with a menu which always features dishes which will surprise and delight diners. Imaginative and sophisticated, Aurélien Véquaud’s cuisine is generous and authentic.
The Michelin-starred chef makes the most of local produce. Having grown up on the Atlantic coast, he is an expert in bringing out seafood’s subtle notes. His dishes include lesser-known fish which are typical of the region, including mullet, leerfish and blackfish, along with seaweed and samphire.
Just as creative as his counterpart, the pastry chef Steve Moracchini prepares ever-changing “myriads and stars”, blending incredible flavours (from the fruity to the sweet, from the ocean-inspired to the sweet and sour) to produce seven to nine incredibly inventive mouthfuls, before the climax, which is as delicious as it is spectacular: coffee, served with a bar of dark chocolate which has been infused with everlasting essential oil, broken in front of you in the cup.
