L’Armoise
Talented chef Laurent Parrinello, who honed his skills at Eze’s Chèvre d’Or à Eze and the nearby Hôtel du Cap–Eden-Roc, crafts modern adaptations of traditional dishes, such as pestro-drizzled asparagus, fennel, and goat-cheese salad, or sea bream served with curry-infused red cabbage. Fresh ingredients come from Antibes’ daily market; cheeses and wines are sourced from local producers. Note that advance reservations at this tiny restaurant are strongly recommended.
Talented chef Laurent Parrinello, who honed his skills at Eze’s Chèvre d’Or à Eze and the nearby Hôtel du Cap–Eden-Roc, crafts modern adaptations of traditional dishes, such as pestro-drizzled asparagus, fennel, and goat-cheese salad, or sea bream served with curry-infused red cabbage. Fresh ingredients come from Antibes’ daily market; cheeses and wines are sourced from local producers. Note that advance reservations at this tiny restaurant are strongly recommended.
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