La Palme d'Or

La Palme d'Or Restaurant Review:

We are never tired of Christian Sinicropi's cuisine, which has been breathing of life and the lust for living, while remaining light of touch and taste with wonderful wisps of elegance, so terribly appropriate for the climate and mood of the Croisette. The scents and smells of gardens and orchards mix with the sea breeze to create a symphony of Provençal vegetables in pistou sauce, garnished with shellfish, and gently braised rock octopus and squids, or a scenario of lobster and foie gras aside a zucchini remoulade embellished with lemon and orange zests, or rock red mullet fillets (we do prefer them whole, however) with potato and zucchini fritters in olive cream. Despite the portraits of Marilyn and Marlene, the glamour of the cinema world has not had much effect on this cuisine, which never overdoes it. Same goes for the service, which is highly attentive without ever getting in the way. The stars of the cellar are the grand names of Provence.