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About Relais & Châteaux
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Relais & Châteaux Chef

Les Frères Raimbault

Relais & Châteaux Chef

Les Frères Raimbault
L’Oasis
Member Relais & Châteaux from 2001
6, rue Jean-Honoré-Carle
06210 La Napoule
France
Bistrot L'Etage
Member Relais & Châteaux from 2001
6, rue Jean-Honoré-Carle
06210 La Napoule
France

RESTAURANT

L’Oasis

Menus 43-242 EUR s.i. Carte 140-210 EUR s.i.

Check restaurant details

RESTAURANT

Bistrot L'Etage

Menu 31 EUR s.i. Carte 34-60 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

‘The choice of one’s profession is extremely tricky and often fate has to step in’ - everything started with those Sunday lunches at my maternal grandparents… the scent of ‘home-churned’ butter wafted through the corridors, whetting the appetite of the whole family who had come together to eat. Then there was hotel school in Paris, La Grande Cascade and 2 stars at Restaurant Gérard Pangaud, Paris. After 9 years spent in Japan, in 1991 I came back to take charge of L’Oasis, an institution on the Côte d’Azur expertly run by Louis Outhier. It wasn’t long before my brothers, Antoine and François signed up for the adventure. The next year, we were awarded two stars by the Michelin Guide and things were just fine! Today, our fine property is multi-facetted: in addition to our gourmet restaurant, L’Oasis, there is also a bistrot, ‘L’Etage’, a ‘Pâtisserie-Boulangerie-Chocolaterie’ and ‘L’Oasis Gourmet Workshops’.

LEMON - WHERE DO YOU SOURCE YOUR LEMONS?

At L’Oasis, the dishes vary from season to season, from menu to menu. For example, we serve a ceviche of “Papin” oysters with local lemon and capers, our “Apicius” vinaigrette (honey, lemon, olive oil, etc.) and a suckling veal chop rognonnade (rolled with the kidney) with local lemon and sage. And sometimes we enjoy offering our diners a glass of Lerincello lemon liqueur made by the monks of Lérins Abbey.

LEMON - HOW DO YOU USE LEMON?

At L’Oasis, the dishes vary from season to season, from menu to menu. For example, we serve a ceviche of “Papin” oysters with local lemon and capers, our “Apicius” vinaigrette (honey, lemon, olive oil, etc.) and a suckling veal chop rognonnade (rolled with the kidney) with local lemon and sage. And sometimes we enjoy offering our diners a glass of Lerincello lemon liqueur made by the monks of Lérins Abbey.

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