The glorious two Michelin starred restaurant "Chevre d'Or" in Eze Village with its magical location high above the Mediterranean sea and its sweeping views to the far horizon and along the coast, both east to Monaco and west across Nice and Cannes, combines the exquisite tasting and lyrical dishes of Head Executive Chef Ronan Kervarrec with a visually unforgettable experience. Dinner becomes a romantic and delicious event.
The dining experience is accentuated by the glorious dining room at the Chevre d'Or with its magical eagle's nest location and sweeping views out over the Mediterranean. With time between courses, you can watch through the plate glass windows as the light in the sky changes from sun to sun set, twilight to the deep indigo of evening. As the wine is poured and consumed and dishes come and go, and the perfect service sees to your every need with a ballet of understated elegance, the lights begin to twinkle on along the coast in strings of necklaces and the villages start to illuminate making a light show to be relished. And the hot-from-the-ovens breads comes straight from their own Chevre d'Or Boulangerie squeezed into a tiny set of rooms across a foot path from the hotel.
Restaurant "Chevre d'Or" is the famed main restaurant of the five star luxury Hotel Chateau de la Chevre d'Or or "Golden Goat," (link to hotel page) perched high on the seaward edge of the famed mountain village of Eze, on the Moyenne Corniche between Nice and Monaco on the Cote d'Azur, and is the shining star of the French Riviera. It is a unique five star hotel made up of ancient, stone village houses gutted and turned into luxury hotel rooms and suites. (The hotel also has three other more casual restaurants for lighter fare day and night.) See the video ""Join us for Dinner"" >>
Our meal went from a marvelously visual salad but to call it a salad is to under rate it. Called "Capunatina d’Aubergine" (see recipe link and view the video of its preparation). This is a light, refreshing vegetarian min-garden on a plate that is an antipasto topped with fresh marinated vegetables, a honey/lemon vinaigrette and a touch of Italian Barbolo Vinegar. It moved on as the light leaked from the sky and the lights of the coast started creating twinkling necklaces of light, to fish, to lamb and on to an art gallery of desserts that should win design awards as well as culinary ones.
There is also a rolling dessert cart of treats and sweets to choose from, if you do indeed still have room. (See the video ""Join us for Dinner"" >>)
Executive Chef Ronan Kervarrec:
Forty two year-old Chef Ronan, from a Breton family of restauranteurs, revels in the quantity and variety of seafood and vegetables available on the Mediterranean northern coast and searches for new products and suppliers constantly; and it shows in his dishes with both French and Italian products and produce. From an early age, he was immersed in the kitchens of his parents coastal establishments.With his father, he visited the fishermen as they brought in their catch. Subsequently as an adult working in such famous enterprises as Georges Blanc in Vonnas, then with “LeNôtre” he learned his craft in the kitchens of the best. Today he brings to his dishes a sterling discipline instilled from the time he could walk that combines with it a subtle and sensitive respect for the delicate tastes in the finest of fresh ingredients. (see interiew with chef Ronan)