'La Passagere '- Gastronomic restaurant. Closed on Monday and Tuesday during low season.Opening hours: 19:30 to 22:30. Number of seats: 120.. Beach Restaurant 'Plage Belles Rives' serves regional seafood at lunch on the private beach. Dress: casual. Opening hours: 12:30 to 16:30. Number of seats: 200.. Snack Bar 'Les Cabines' serves snacks on the private beach, salads, etc... Opening hours: 12:30 to 17:00. Number of seats: 100.. Bar Fitzgerald - Piano bar. "1930" atmosphere. Opening hours: 15:00 to 01:00. Number of seats: 100.. Beach Bar - Opening hours: 09:00 to 20:00. Number of seats: 200.
Cuisine type: French
Meals served: Breakfast, Lunch, Dinner
Gault et Millau - 2 Toques
1 Michelin Star
Awarded 1 Michelin Star Restaurant - New 2016 designHotel Belles Rives restaurant, location with a focus on local seafood.Executive Chef Yoricre Tieche, who was awarded his first star in the 2016 Michelin Guide, serves a signature menu at La Passagere 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 dessert menu of the restaurant 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 and Millau.Designer Olivier Antoine, known for his work at Thermes Marins Monte Carlo, redesigned the space to include contemporary pieces that speak to the sophisticated restaurant, 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 and hand-painted Bernardaud porcelain plates, featuring scenes from the surroundings of the hotel. 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. Headed by Executive Chef Yoric Tieche since July 2013, both onsite restaurants La Passagere and Plage Belles Rives, host diners on waterside terraces overlooking the Mediterranean Sea.Chef Yoric has been awarded Grand Chef of Tomorrow by the Gault and Millau guide, the Pastry Chef of the hotel, Steve Moracchini, has been awarded by the same guide in 2016 as Pastry Chef of the Year.
Belles Rives Private Beach
Cuisine type: International
Meals served: Lunch, Dinner
Right on the water...That is how you will enjoy your lunch on the edge of the Mediterranean- a cuisine to suit the summer - light and of the best quality with Provencal flavours centred around grilled fish- our famous salad bar- langoustine skewers and of course a perfectly chilled glass of rose.Succumb also the irresistible collection of pastries created by Steve Moracchini, the Pastry Chef of the Year - 2016-To enjoy without moderation right here or to take away with you. The summer mood is ever present whether there is just the two of you or if you are in family mode- gathered around sharing platters that are conducive to the best memories. Embark on a unique adventure by one of the most beautiful bays in the world - a perfect setting enhanced by the crystal-clear waters all around.
Piano Bar Fitzgerald
Cuisine type: International
The Fitzgerald Bar belongs to a very exclusive group of historic and heritage cafes in Europe. Club chairs, panoramic views, Master paintings, authentic parquet flooring. Offset by a breath taking view from the terrace where the setting sun is all the more magical. True to the Art Deco spirit, the decor has been meticulously researched. An original leather bar, a unique fresco retracing the coastline of the Riviera, the Fitzgerald Bar is above all a place that offers an authentic and inimitable experience. Essentially a living room, an all day eatery menu is available, with a Tea Time by Angelina in the afternoons complimented by the pastries created by our Chef Steve Moracchini, the 2016 award winning Gault and Millau Pastry Chef, a Champagne and cocktail bar, it remains unlike any other hotel bar in the world.In the evenings, a certain elegance takes hold as the sun sets to the melody of the piano, the night remains tender with a distinguished atmosphere, assisted by the masterful creative talents of our Barman.