La Langouste: sophisticated Mediterranean cuisine

The gourmet food scene in Nice is perhaps the most exciting on the Côte d’Azur. No longer can restaurants rely on a historic name or excellent address to get guests through their doors (although many great examples still remain). The city is being opened up for opportunity, and the owners of La Langouste saw just that when this vast restaurant space became available little over two years ago.Read more

La Gaudinade: à l'écoute

If you follow the main road of old town Mougins on its gentle upward curve from Gabriël Sterk's bust of Picasso on the Place des Patriotes, you will soon come to find yourself outside La Gaudinade on Rue de l'Eglise. Read more

Le Mas Candille: a midsummer night's dream

The first act of the year was to welcome chef Xavier Burelle to the team. Since then, Le Mas Candille has joined the prestigious Small Luxury Hotels of the World group. What’s on the menu at this five-star Mougins address for Part Two of 2018?Read more

Jérôme Héraud: a man of many talents

Jérôme Héraud wears any number of hats during his working day: a toque blanche, that of director, as a friend and confidant of his staff, and perhaps even humanitarian. He’s a rare character, and despite having only got to bed at 4am, is bright and open when we met just before lunch service at the Hôtel Cantemerle in Vence.Read more

Where the soul of the south thrives

Idyllic Provence lives on at the Mas de Pierre. The restaurant of this luxurious address hosts an evening garden party with BBQ & live music every thursday. Read more

Editor's experience: Le Pinocchio

Abandon preconceptions that restaurants on the rock of Monaco are nothing but expensive tourist traps. True, there are plenty of cafés serving overpriced crêpes and Croque Monsieurs, but Le Pinocchio on rue Comte Félix Gastaldi doesn’t play to that crowd.Read more

Newly opened in Loano: Zucchero & Farina

They both had solid jobs in the tourism industry for many years so had little to no experience of going it along without the security of a regular pay cheque. Still, the two colleagues had dreams beyond their desks.Read more

Diamond to dust: an end to the Monegasque rankings

During the 1940s in Monaco, government officials sought to find a way of encouraging restaurateurs to provide a minimum level of service that corresponded to what a customer was ‘entitled to expect’ from a Monegasque establishment. The Losanges ratings system was the result.Read more

Festival food truck: a new menu for Château de Berne

A cold rain patters down on the van’s roof as Wendy in her grey apron slowly flips over a frozen patty. She squeezes an apathetic dose of mayonnaise onto a bun then hands it over to the sound of cars whizzing past. “£4.50 please, love.”Read more

Stars & other symbols: a guide to the Michelin system

What is on the plate is all that matters when it comes to winning a Michelin star (or more). Inspectors look right past decorative table setting, flowers and other ‘fuss’ to focus on their five essential criteria: the quality of ingredients, mastery of flavour and cooking techniques, the presence of the chef’s personality in their cuisine, value for money, and consistency between visits.Read more

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