La Palme d'Or

Frommer's Review

Movie stars on the see-and-be-seen circuit head here during the film festival. It's a sophisticated rendezvous that serves some of the Riviera's finest hotel cuisine. The Taittinger family (of champagne fame) set out to establish a restaurant that could rival the competition -- and succeeded. The result is this tawny-colored Art Deco marvel with bay windows, a winter-garden theme, and outdoor and enclosed terraces overlooking the pool, the sea, and La Croisette. The menu changes seasonally but is likely to include warm foie gras with fondue of rhubarb; filets of fried red mullet with a beignet of potatoes, zucchini, and olive-cream sauce; or crayfish, clams, and squid marinated in peppered citrus sauce. A modernized version of a Niçoise staple includes three parts of a rabbit with rosemary sauce, fresh vegetables, and chickpea rosettes. The most appealing dessert is wild strawberries from Carros with Grand Marnier-flavored nage and "cream sauce of frozen milk." The service is worldly without being stiff.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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