Castel Plage
Art and gourmet pleasures.
By Lionel Leoty
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©lepetitlugourmand
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Art and gourmet pleasures. The iconic beach restaurant in Nice boasts a new décor and menu every year. For its 39th season, interior designer Ali has hung paintings on the walls and scattered decorative objects here and there, picked up at the Cours Saleya junk market or brought back from Bali. Denis Gamard, the new executive chef, brings his culinary skills and sensitivity to the menu, adding Mediterranean and exotic touches. Tuna tartare with an Eastern slant, dried tomatoes, avocado-yuzu cream, sea bream ceviche with citrous fruit, passion fruit, miso and coriander. The Gillardeau seafood platter look as splendid as it tastes, the grilled wild mackerel with coconut sauce is already a big hit.