Crowned with four toques, synonymous with &quot;very great tables&quot;, in the 2023 edition of Gault&amp;Millau, the Restaurant des Rois nestled in the elegant hotel La Réserve in Beaulieu-sur-Mer offers a magical culinary epic under the leadership of the Chef Julien Roucheteau.

Nestled in the heart of the charming town of Beaulieu-sur-Mer on the <a href="https://www.lofficielibiza.com/fashion/cannes-film-festival-2023-best-look-red-carpet" target="_blank" rel="noopener">C&ocirc;te d'Azur</a> , the hotel La R&eacute;serve was built and then opened in 1880 thanks to the restaurateur from Nice, Pierre Lottier . Its name refers to the large basin which was dug by the restaurant to store the catches of local fishermen. In 1905, the R&eacute;serve de Beaulieu acquired prestigious rooms and became one of the preferred destinations . of the international elite .
With its three restaurants , each sailing on an asserted identity , the hotel La R&eacute;serve shares a discovery flavors of the <a href="https://www.lofficielibiza.com/travel/casa-santini-x-roc-seven-new-ecrin-on-the-island-of-beauty" target="_blank" rel="noopener">Mediterranean</a> from three distinct angles. In the firmament of a sophisticated <a href="https://www.lofficielibiza.com/food/indigo-a-culinary-journey-in-the-elegance-of-the-island-of-ischia" target="_blank" rel="noopener">culinary</a> art - between gastronomic refinement at the Restaurant des Rois , perfectly executed bistronomy at La Table de la R&eacute;serve , and papillesque agitation upwind _ &ndash; it is a farandole judiciously controlled .

Chef Julien Roucheteau , Meilleur Ouvrier de France since 2019, teams up with his sidekick Guillaume Anglade , catering director , with whom they form a brilliant duo . One orchestrates the kitchens of the Vent Debout and the Restaurant des Rois , with the same taste for detail in obviously different registers ; while the other delightfully animates the room and anticipates the needs of customers. At the heart of this culinary excellence , it is above all a tribute to the rich regional terroir and to local producers that the chef celebrates : “ La Réserve is a treasure of flavors, and my objective is to present these treasures on a plate. My approach to cooking revolves around simplicity, working on acidity - citrus fruits or vinegars - leaving fat aside because I can&#39;t digest fat. The ingredients I use are enhanced by adding subtle nuances that enhance the gastronomic experience. »

The Restaurant des Rois is the jewel in the <a href="https://www.lofficielibiza.com/food/culinary-excellence-at-zuma-mykonos" target="_blank" rel="noopener">culinary</a> crown of La R&eacute;serve . Offering a sophisticated and opulent dining experience that lives up to its name. This Michelin- starred and Gault&amp;Millau haloed <a href="https://www.lofficielibiza.com/food/what-is-the-most-must-see-restaurant-for-fashion-week" target="_blank" rel="noopener">restaurant</a> is the perfect expression of Chef Roucheteau 's culinary art . Here, we celebrate the best ingredients from the land and the sea . At the table, you are immediately transported into an extraordinary set of flavors , you will notice from the start a trilogy of appetizers perfectly anchored in the terroir and revisited: anchovies, olives, chickpeas and lemon from Menton are associated in different bites that are worked in different textures and colors . To be tested , the &ldquo; <a href="https://www.lofficielibiza.com/food/body-cleansing" target="_blank" rel="noopener">detox</a> &rdquo; juice in variations of Swiss chard, celery and green apple: surprising. In the dishes tasted that day, we particularly notice a pearly red mullet cooked at low temperature and finished in the flame served with a fillet of bones (infused with olive pits) all in subtlety . Note that it takes 40 kilos of bones to make 2.5 liters of broth! The calf's sweetbread that follows , like the comfort of a maternal hug , is accompanied here by a cave mushroom mousseline and a Shiitake cake and sorrel jus &hellip;. A delight. The Chef likes to have fun with broths ( dashi- inspired or consumed ) or vinegars (elderberry, for example ). The Chef creates a culinary experience that seeks to surprise, learn, shake up &hellip; A whole program! For those with a sweet tooth , the craftsmanship of pastry chef Benoit Jabouille is impressively technical. That evening, a pre-dessert invigorating and aromatic ice cream combining mango and carrot , and a creamy cinnamon berry cream, a little- known spice but nonetheless just as tasty and more subtle than its sister, cinnamon . To discover without waiting.

5 boulevard du Maréchal Leclerc 06310 Beaulieu-sur-Mer Tel: 04 93 01 00 01. 39 rooms, suites and villas and 3 restaurants <a href="https://www.reservebeaulieu.fr/" target="_blank" rel="noopener">reservebeaulieu.fr</a>

La Réserve de Beaulieu-sur-Mer: a culinary journey in the Mediterranean

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