Restaurant de Bacon
It’s hard to believe that one of the French Riviera’s most famous fish restaurants started life as a humble beach shack. Back in 1948, the Cap d'Antibes was a haul out for fishing nets—and Bacon dished up tuna sandwiches and beer from two trestle tables. How times change. It took 20 years to perfect their bouillabaisse fish stew recipe, and another ten to secure a Michelin star. The family-run restaurant menu now extends to simple crayfish salad, sea bass with truffles, and local red mullet in basil butter. Items are best sampled on the 55€ four-course lunch menu, a bargain for such a venerable establishment.
It’s hard to believe that one of the French Riviera’s most famous fish restaurants started life as a humble beach shack. Back in 1948, the Cap d'Antibes was a haul out for fishing nets—and Bacon dished up tuna sandwiches and beer from two trestle tables. How times change. It took 20 years to perfect their bouillabaisse fish stew recipe, and another ten to secure a Michelin star. The family-run restaurant menu now extends to simple crayfish salad, sea bass with truffles, and local red mullet in basil butter. Items are best sampled on the 55€ four-course lunch menu, a bargain for such a venerable establishment.
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