Rivea
Set downstairs from the Hotel Byblos and across a palm-shaded terrace, Alain Ducasse’s sleek restaurant has wow-factor in spades. Head chef Vincent Maillard uses ingredients sourced exclusively from the French and Italian Rivieras to create tapas-style appetizers, including vitello tonnato (veal in a creamy tuna sauce), daube provençale beef ravioli, and porcini mushroom fritters. Both the crisp house salad (a medley of artichokes, fennel, zucchini flowers, and tomato croutons), and Maillard’s signature dish, marinated sea bream and eggplant, are unmissable.
Set downstairs from the Hotel Byblos and across a palm-shaded terrace, Alain Ducasse’s sleek restaurant has wow-factor in spades. Head chef Vincent Maillard uses ingredients sourced exclusively from the French and Italian Rivieras to create tapas-style appetizers, including vitello tonnato (veal in a creamy tuna sauce), daube provençale beef ravioli, and porcini mushroom fritters. Both the crisp house salad (a medley of artichokes, fennel, zucchini flowers, and tomato croutons), and Maillard’s signature dish, marinated sea bream and eggplant, are unmissable.
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