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Lunch by the pool: new chef at La Vague de St. Paul

L-R: Akhara Chay and GuillaumeAkhara Chay, the new chef of the recently opened Au Jardin de la Vague restaurant, invites his guests into a world of creative Mediterranean cuisine fused with flavours from southeast Asia. With business lunches from 25€ at the pool-side eatery, this four-hotel has established a niche for corporate diners as well as those visiting the artistic village of Saint Paul de Vence, which is just minutes away.

The young chef - who learnt his craft under Alain Ducasse and later perfected his skills alongside Eric Provost at the Barrière Hotel Le Royal in Deauville - uses exclusively fresh and locally sourced products.

The simple yet stylised menu is ever-changing: green bean soup with a touch of mint, scallops and toasted almonds (entrée for 19€); grilled salmon tataki with raw vegetable salad and Japanese vinegar (also a starter at 18€); Meuniere-style John Dory fish with roasted green asparagus and home-made sundried tomatoes, hollandaise sauce and Ponzu-Yuzu juice (33€); and roasted shoulder of lamb with citrus fruits, turmeric-flavoured panisse and spiced baby carrots (28€).

Dessert mousse with fresh berries

 

In addition to the business menu, a separate lunch menu is available for 29€, a three-course evening meal for 39€, and the Carte Blanche du Chef menu for 69€.

vaguesaintpaul.com

 

Elsa Carpenter