iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

loadingPagePicture
La Villa Archange
Menu from USD 79.07
Reserve
view

La Villa Archange

FranceLe Cannet

Slide
Down

La Villa Archange

  • Creative cooking
  • Eighteenth-century Provençal farmhouse

restaurant

restaurant
Rates and services

Menus 68-210 EUR s.i. Carte 170-250 EUR s.i.

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.16 USD

Weekly closing

lunch from Sunday to Thursday, Monday evening, Sunday evening.

Annual closing

From December 24th to 25th and from February 25th to March 12th.

Discover the restaurant

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.

Bruno Oger

Chef
Bruno Oger
See the profile
Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges