Japanese chef Takayuki Kamiya and his Franco-Japanese wife and pastry chef, Claire, have taken up abode in this handsome seafront establishment in Cagnes-sur-Mer. The food is inspired by their land of adoption (Provence) and their joint cultural backgrounds. French (seabass in an almond crust) and Provençal (fish of the day with courgettes) recipes are unobtrusively enhanced by Japanese notes (wakame, sauce oloshi, yuzu). The lemon dessert and the rum baba, the house’s signature dessert, are out of this world!
- MICHELIN guide inspectors
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