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Nestled in the heart of La Colle-sur-Loup, the Hôtel Restaurant Alain Llorca presents a 2024 menu that embodies the essence of Mediterranean fine dining. Chef Alain Llorca, alongside his brother Pastry Chef Jean-Michel, curates a culinary journey that masterfully blends local ingredients with innovative techniques, offering guests a truly memorable gastronomic experience.
Starters to Awaken Your Palate
Begin your meal with an array of elegantly crafted starters, each highlighting the freshness of Mediterranean flavors. The Rougets de Méditerranée juste nacré features tender red mullet accented by a compotée of tomato and orange infused with star anise alongside a delicate rouget liver vinaigrette. For a luxurious bite, try the Poupeton de fleur de courgette à la truffe noire Melanosporum, where zucchini blossoms are stuffed with the rich aroma of black truffle and finished with a mushroom butter. Seafood lovers will delight in the Maki safranés de langoustine, combining the subtle saffron spice with succulent langoustine in a refined maki presentation. Another standout is the Coquillages served with an Iberian bone jus, offering a taste of the sea with depth and complexity.
Mains Celebrating Mediterranean Sea and Land
The main courses at Alain Llorca’s restaurant showcase exceptional craftsmanship and local ingredients. The Loup de Méditerranée is a signature dish featuring Mediterranean sea bass with a Niçoise crust, complemented by a quatre-quart jus, garden vegetables, and a fresh Riviera tartare. The Pêche du Cros de Cagnes highlights the freshest catch of the day, enhanced by a bouillabaisse pressed with star anise and orange zest, fennel, and sun-dried tomatoes with Saint Paul olives. Meat aficionados will appreciate the Filet de bœuf poché à l'eau de mer, a delicate beef filet poached in seawater, served with French caviar and creamy mashed potatoes. The pigeon raised by the Verzini family is a must-try, paired with foie gras, a fine woodland mushroom tartlet, and a rich jus court. Also notable is the Pomme de Ris de Veau, featuring roasted sweetbreads accompanied by seasonal vegetables and veal jus for a savory finish.
Desserts to Indulge Your Sweet Tooth
Conclude your dining experience with exquisite desserts crafted by Pastry Chef Jean-Michel. The Palet Chocolat fumé offers a smoky chocolate palette with a coffee crème brûlée and whisky vanilla ice cream. For a refreshing contrast, the Crème pistache et sablé beurre blends pistachio cream with buttery shortbread, citrus sorbet, and an orange tuile. The Douceur de citron et fraise du pays provides a delicate balance of lemon softness, transparent meringue, and basil sorbet. Cheese lovers will appreciate the plateau de fromages affinés, a curated selection of aged cheeses refined by master cheesemaker Monsieur Antony from Alsace.
Drinks and Specials
Complement your meal with a selection of fine wines and discovery wines by the glass, thoughtfully paired to enhance the flavors of each dish. The restaurant also features unique specials that showcase the creativity and seasonal inspirations of Chef Alain Llorca, promising diners a dynamic and memorable culinary adventure.
- Starters Rougets de Méditerranée, Poupeton de fleur de courgette à la truffe noire, Maki safranés de langoustine, Coquillages with Iberian jus.
- Mains Loup de Méditerranée, Pêche du Cros de Cagnes, Filet de bœuf poché à l'eau de mer with caviar, Pigeon with foie gras, Pomme de Ris de Veau with seasonal vegetables.
- Desserts Palet Chocolat fumé, Crème pistache et sablé beurre, Douceur de citron et fraise du pays, Plateau de fromages affinés.
