La Passagère - Hôtel Belles Rives

The first thing to strike guests in this hotel, where Scott and Zelda Fitzgerald played out their tumultuous romance in the 1920s, is its jaw-dropping location. It’s not easy for a chef to leave his stamp in such a venue, yet Aurélien Véquaud does just that. In a high-flying menu throbbing with Mediterranean flavours (such as little tunny, semi-baked tomato and roquette dressing), the chef’s Vendée origins still shine through in each plate. Unpasteurised cream jazzes up the signature dish of crab ravioli, caviar and verbena foam, while specialties from the Vendée (préfou and mouclade) are given a new spin and served as appetisers. Let’s not forget the truly heroic desserts by pastry wizard, Steve Moracchini, who conjures up exquisitely delicate delights, such as a delectable mirabelle plum tartlet. The restaurant’s terrace commands a breathtaking view of the sea and the Esterel mountains.

Michelin-starred status

• La Passagère is a Michelin Guide 1-star restaurant.

Renovation with added soul and a Mediterranean backdrop

• Transformed by a stunning renovation, La Passagère offers new perspectives with added soul, always set against the Mediterranean horizon.

Historic Art Deco setting with Fitzgerald and Zelda heritage

• The restaurant sits in an Art Deco building at Hôtel Belles Rives, famed for its connection to Francis Scott Fitzgerald and Zelda, with the Estène-Chauvin family continuing the hospitality tradition since 1929.

Signature Ingredients

• Crab (tourteau): A core element of the signature cannelloni, where the creamy crab is awakened by a verveine foam and fennel, highlighting its delicate sweetness and coastal purity.
• Sea bass (loup de mer): The main protein that anchors the dish, complemented by a marine shellfish marinière and a caviar Osciètre for luxurious, briny depth.
• Shellfish (coquillages): Forms the briny backbone of the marinière that accents the sea bass with oceanic umami.
• Oscietre caviar (caviar osciètre): Adds a refined briny pop and velvet texture that elevates the seafood composition.
• Verveine foam (écume verveine): A herbal, citrusy foam that lifts the seafood flavors and adds a modern, aromatic finish.
• Fennel (fenouil): Provides an anisette note and freshness that complements delicate seafood and balances richness.
• Tuna (thonine): Introduces a Mediterranean backbone with protein and a bright contrast to the dish, often paired with tomato confit and rocket vinaigrette.
• Tomato confit (tomate mi-confite): Builds sweetness and depth that anchors the tuna element and brightens the plate.
• Rocket (roquette): The peppery vinaigrette notes from arugula cut through the richness, tying components together.