Le Restaurant des Rois

Let’s go back to 1880… Summer is over, and the cream of European society is here to visit the Côte d’Azur. Elisabeth of Austria, the unforgettable Sissi, rubs shoulders with the entire court of the Tzar of Russia. Queen Victoria has fled the London smog to set up winter quarters in the Regina, the finest luxury palace on the Riviera. Charles, Prince of Monaco, and François Blanc, king of the casinos, welcome all these smart people to the green baize tables at Monte Carlo. The Principality’s games rooms are never empty now that they are linked to Nice by a new road. This passes through a quiet little town on the outskirts of Villefranche-sur-Mer. It’s known as Beaulieu – literally, “fine place”. And that’s no accident, for its microclimate makes it the sunniest spot on the Côte d’Azur. Its delightful, easy way of life gives ideas to a number of rich English people now back from India, and to a French restaurant owner: Pierre Lottier. He built a luxury restaurant by the sea, where he intended to serve the best fish dishes imaginable. And he had the bright idea of digging out a large basin, where the local fishermen could come and unload their catch straight from the nets. The sailors soon began to call this fishpond “la Réserve” - a place for stocking supplies. Lottier adopted the name, and the Réserve de Beaulieu was created. The restaurant quickly made a name for itself with crowned heads and wealthy people. Leopold II, the King of Belgium, was a frequent visitor. The American press magnate Gordon Bennett liked it so much that he had a telephone installed so that he could book a table quickly. This was a major first for Beaulieu. A century later, the Réserve de Beaulieu’s telephone number — 04 93 01 00 01 — provides lingering testimony to the event. In 1905, Pierre Lottier took a decision that sealed the fate of his establishment for good, when he built ten luxurious bedrooms. They were an instant success, and remained highly popular until the Great War. They then made a dazzling comeback during the Twenties. At the Réserve, as elsewhere, life became one giddy whirl. The flower of the era, ranging from Gustav V of Sweden to Mistinguett, all flocked to the hotel. But sadly, its fairytale existence was once more cut short, this time by the Second World War. When the Armistice was eventually signed, the Lottier family no longer had the strength to launch their business a third time, and sold it to Jacques Laroche. The new owner had grandiose ideas. Keeping only the great veranda gallery that had housed the restaurant since 1880, he knocked down the rest, and replaced it with a huge Florentine-style villa. This contained 25 rooms to start with, and then double the number after a second phase of work. But Laroche was a builder, not a manager, and was wise enough to hand over the running of his hotel to Jean Potfer. Over 30 hard-working years, this talented professional succeeded in making the Réserve de Beaulieu one of the world’s most celebrated luxury hotels.

The jewel in the crown of La Reserve, the gastronomic restaurant was described early on as "the Restaurant of Kings and the King of Restaurants" by a gastronomic critic. The restaurant, which has been regaling the finest palates of the planet since its opening in 1880, has carried on the good work and today, thanks to the efforts of its Chef - Olivier Samson - carries two stars in the Michelin Guide and 17/20 in Gault&Millau guide. Its period setting, its large bay windows and terrace give it a front row view of the sea and a timeless scent…

Leading Hotel of the World

Michelin Guide (2 stars)

Gault & Millau Guide

Association of Palaces de la cote d’azur.

Réserve throughout the seasons … : 85 € per guest

Horizon Gourmand : 125 € per guest

Lunch from December 22th, 2010 till May 30th, 2011 included. Dinner from December 22th, 2010 till October 23rd, 2011 included.

“La Réserve”’s Appetizer Scallops,Delicately flavoured with Guérande salt, tandoori-spiced thin strips, Hermit crab flesh perked up with Yusu juice and cucumber Wild Sea Bass, Simmered and glazed with carrot / orange reduction sauce, Vegetables cooked barigoule-style with fresh coriander And iodized juice mixed with Bouteillan olive oil French hunter’s venison, The rib and saddle coated in mixed nuts, Piedmont polenta with winter fruits and vegetables in colourful display Victoria Pineapple / Mango / Coconut, Coconut and candied ginger inverted crumble, Exotic Pabana ice-cream shell with mango emulsion or « La Reserve »’s own timeless soufflé, Tropezian-tart-style biscuit, the soufflé with natural bitter orange, « Grand Marnier » freshened parfait Petits Fours