The story
Within the Art Deco splendour of Hôtel Belles Rives, La Passagère holds one Michelin star for its refined, seafood-focused cooking. The restaurant’s idyllic setting – a terrace with sweeping views over the Mediterranean toward the Lérins Islands – sets the stage for a meal that is both elegant and anchored in the local marine landscape.
Chef Aurélien Véquaud leads the kitchen. He grew up on the Atlantic coast and brings a deep understanding of fish, shellfish and crustaceans to his work. His cooking is imaginative yet generous, drawing on the less familiar species of the region – muge, liche, rouffe – as well as seaweed and samphire. Even the house butter, worked like a cream and scented with sea fennel, carries the restaurant’s maritime identity.
Pastry Chef Johann Kleiber creates desserts that are clean, rooted in tradition but lifted by a modern touch. In the dining room, Damian Sanchez-Perez oversees service, while Head Sommelier Aymerick Verdy curates a wine pairing programme that journeys around Mediterranean islands, complementing Chef Véquaud’s seafood with rare bottles.
The dining room, redesigned by Olivier Antoine, honours the hotel’s 1920s heritage: restored chrome chandeliers, original frescoes, mosaic floors and wide bay windows that flood the space with light. Outside, the view shifts with the hours. It is a restaurant that means to surprise and enchant, as Chef Véquaud writes on his menu: “Cuisine is above all made of love, sharing and emotion.” A green, vegetarian offering – using local, seasonal produce – is also available, reflecting a commitment to sustainable sourcing.
Open Wednesday to Sunday, La Passagère welcomes hotel guests, business diners and travellers to Antibes seeking a seafood experience of real finesse.
Recognition
Ambience
Details
Location
Facebook
Instagram