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Bruno Oger left the kitchen of a palace hotel in Cannes and the hustle and bustle of the Croisette to move to the calm of Villa Archange and its shady courtyard in Le Cannet. This 18th century Provencal building, which has been masterly refurbished and tastefully decorated, reflects the sensitivity of the chef who celebrates the classics of French cuisine. With precise execution and skilful composition, his mastery is perfect, the presentation sophisticated. Marinière of Gillardeau oysters, cucumber, mint and caviar; langoustine ravioli with coral of sea urchin… followed by the angels’ delights with the aerial flavours of Sylvain Mathy, supported by the warmth of an impeccable service.
Unique in the world: The angels’ delights with the aerial flavours of Sylvain Mathy.
