Julien Roucheteau's recipe
La Réserve de Beaulieu has been a place of haute cuisine for almost 130 years.
Since its opening in 1880, by the restaurateur Pierre Lottier, until today, where under the impulse, since 1997, of Nicole and Jean-Claude Deloin (who count among the last private owners of palace), it has always one of the most gourmet addresses in France and proudly displays a Michelin star.
Since last October, Julien Roucheteau, Meilleur Ouvrier de France in 2019, has been offering inventive and worked cuisine, up to the standards of a house with such a past and prestige.
And, for the past few days, Julien Roucheteau and his teams have adapted to the situation, offering take-out (and pick up from La Table de La Réserve).
From Monday to Friday, you can order either a starter and a main course or a main course and a dessert for 19 euros per person, or a full meal (starter, main course and dessert) for 24 euros per person. On Saturdays, single entry, main and dessert offer at 32 euros per person.
And if you prefer a small dish made with your hands and in your own kitchen, follow the recipe revealed to you here by chef Julien Roucheteau: fresh peas with kabu turnips, with his ribot milk sorbet. Enjoy your meal!
The Restaurant des Rois at La Réserve de Beaulieu. 5, boulevard Général Leclerc, in Beaulieu-sur-Mer. Normally open only in the evening from 7:30 p.m. to 9:30 p.m., except Sunday and Monday.