Antibes: A emporter et livraison

Le coronavirus change nos habitudes. Les restaurateurs ont été surpris de plein fouet. Quelques initiatives ont vu le jour pour sauver les meubles comme la vente de livres, bouteilles de vins ou encore cartes cadeaux. Le plus efficace pour minimiser la casse reste la vente à emporter. Excepté le figuier de saint-esprit qui dispose déjà d’un service traiteur, le restaurant l’arazur a été le premier à se lancer à travers son site web. Les autres suivent et les box apéros « à partager » deviennent tendance avec le déconfinement à partir du 11 Mai. Voici une compilation de mes bonnes adresses dans le coeur d’Antibes.

Menu du p’tit cageot du Mardi 5 Mai 2020

Chez Fieu – Sandwich 7 Euros
Chez Jules – Pan Bagnat 8 Euros
Le bistrot de Bacchus – Pizza & pates pour 14 Euros
P’tit cageot – Menu 25 Euros
Goood – Menu 25 Euros
Côté terroir – Menu 25 Euros
Le 44 – Menu 26 Euros
L’Arazur – Environ 40 Euros a la carte
Le figuier de Saint-Esprit – Menu 45 Euros

Merry Mary – Du café et des pâtisseries
Nomads coffee shop – Du café
Torref de Fersen – Du café
Horizon des Thés – Du thé
Cave flacons divins – Du vin

Abonnez-vous a mon instagram pour suivre l’actualité gastronomique d’Antibes.

Nomads – specialty coffee – flat white – 2 Mai 2020

2019, une année étoilée

2019 was awesome. I hope 2020 will be similar! I can’t count the number of stars but it’s quite a lot. From one to three in Europe and top restaurants in the world’s 50 best for South America.

January and February are inactive for restaurants as this is vacation time. March started passionately with a visit to Oslo, Norway. Especially at Kontrast* and Maaemo***. This is quite funny to find out that at both places there were the same guests… Both restaurants are astonishing for the quality of food and hospitality. Big up to the Maaemo team who found me 100 meters away from the restaurant to welcome me. Katla is another recommendation I can share for Oslo. On the bars side, svanen and the « find me if you can » himkok are the best in town. I will visit Maaemo this year again to check the new project as they move to another location and re-open in April 2020.

Maaemo ***

April is another nordic country. Sorry not sorry they are the best for foodies. And this is… Denmark! The highlight was Noma**, Alouette* and Geranium***. The last one has the best hospitality ever I had so far at a restaurant. Precise and out of space on client needs without doing too much. At Noma, I had the opportunity to share my culinary experiences with guests around the world at the communal table. This table settings is always souvenirs for life.

Geranium ***

In May, Agrikultur* in Stockholm, Sweden was remarkable. The kitchen is young but the strongest in town. The future is coming from here. Tim Raue** in Berlin, Germany was food perfection but the strangest hospitality ever like almost throwing the plates and all waiters wearing the same Nike shoes.

Tim Raue **

Back to Denmark in August. 108, Barr and Amass. The latter is my favourite restaurant this year for the atmosphere, service attention, the food and the visit to the garden. The best mackerel I had in my entire life. Back to France, I was invited to Eden Roc restaurant for a lunch. Let’s see what’s going on this year as they will have some help from Eric Frechon*** to boost the kitchen level meanwhile their dessert team is already world-class.


In September I went to the top restaurants in Peru. Especially Statera, Maido and Central. They need to improve on service but the food is finest. This is a new kind of products I wasn’t accustomed. Some were surprising like piranha and the different potatoes from the Peru. The gastronomy scene is growing fast in Lima. It may become a food hub in South America.

In October, it’s worth a visit in Amsterdam to dine at Spectrum** and &Moshik**. Both chefs are creative. Food is tasty, savoury and come with an original presentation.
The year came to an end with visits to Gastrologik**, Ekstedt* and Sushi Sho* in Sweden. Read more here. Adventures will continue soon with a visit to Frantzen*** in March 2020. It’s terminus for Winter so let’s go and travel the world for food again!


Bartender’s Choice Awards 2019

The event is in Grand Hotel, Stockholm. This is the day where it’s not the good day to have a cocktail in town. All the best bartenders from the nordics gather to celebrate, cheers and have fun.

I’ve heard about it at Hobo as they host the after-party. All drinks were replaced with sponsors’s ones so I decides to move to Le Hibou. This is a chic rooftop bar located at Bank, a small luxury hotel open last year. Actually, the bar is popular among swedes including starred chefs like Carl, sushi head chef at Sushi Sho. Le Hibou is a nominee for the best new cocktail bar. The menu includes a dozen of cocktails. My choice is going to the Sichuan wood as a throwback to Peru and to get a spicy note to contrast the cold weather outside. The Sichuan wood is made of pisco from Chile, peach, thai chili, sichuan pepper, citrus and egg white.

Sichuan wood at Le Hibou

After spending some time at Le Hibou, let’s move to the BCA afterparty. The place is so full that the top bartenders of the nordics start to help the local barmaid behind the bar. Good time here! The day before, we went to a bar called Gemma with Linda before our dinner at Gastrologik. The Gemma owners Johan Evers and Oscar Drigoris, are both very respected in the bar industry. Not a surprise they win the best new cocktail bar award. After a long recovery night, let’s go to the after-after party at Tjoget. They win the best cocktail bar award in Stockholm and still held the 37th place at the worlds 50 best bar in the world. There, I recognized some faces from a previous travel in Oslo. Svanen win the best new cocktail bar in Norway and Himkok win the best international cocktail bar award. Hence, I tried the Tjoget signature cocktail made of beetroot sous-vide infused vodka, coconut syrup, lemon, ginger and grated nutmeg. Superb!

A bar called Gemma, the banks of Monkey Island cocktail. Banks 7 golden blend, hibiskus, mandel, citrus, champagne

A few hours later, I met the US brand representative selling the Åhus aquavit for Pernod-Ricard at my hotel. So here we are with another round. This conclude the Stockholm trip. The head in the snow! See you later for another social experience.


Bonjour Stockholm, Décembre est là

It has been since October that my minimalist backpack was idling in the entrance. Waiting for a new trip after the visit of the best South of America restaurants including Central, Kjolle, Maido, Mayta and Statera in Lima, Peru. I met Linda last year at Oaxen, She is a Swedish foodie and will join me at Gastrologik for a dinner. Heja Sverige! Time for human experience…

Besides the food, the main reason of my visit was to participate to the Stockholm Santa Run. A charity event for children with function disabilities. After the 3 kilometers race, it’s relax time. It’s official! I am now a sauna fan. Swedes call it Bastu when you go the hard way: back and forth between sweating naked in the hot sauna and the frozen lake water. It is an interesting experience to feel like a local but let’s back to restaurants world for a review of the top3 restaurants I have been this week.


Ekstedt chef’s table

There is no electric griddle or gas stove at Ekstedt. Only the natural heat of fire help the chefs to cook. The large menu is 6 courses with lobster, cabbage, scallop, turbot and reindeer. You will feel the smoke and the wood fired cooking difference on the ingredients. For the still hungry, you can have a Kvarnhagen cheese with Gotland truffles and caramelized shallots and a glass of white wine as goes my wine preference for cheese. The service is lovely and attentive but the wait time between courses may be too long. Notably, there is a kitchen tour at the beginning of the dinner to focus on the cooking techniques and tools. A refreshing approach of the kitchen tour!

Sushi Sho

Smoked egg yolk and tuna

You are in the most Japanese restaurant of Sweden. It is an edomae bar. All the guests arrive at the same time in the restaurant. Swedes strictly follow the schedule. I’m not convince this could work in France. Carl, the sushi head chef follow the traditional omakase style. The guests listen, observe and eat during the chef preparation. Have you heard about Otoro before? This is the most noble part of a tuna and every guest will have the choice between sashimi, nigiri or tartare with caviar topping for the service. To accompany the fish, I recommend to go for the Sake pairing. You will remember for sure the fermented sake with an acid note and white color. Another foodie sitting next to me frequently goes to Japan, know tips to bring back sake bottles in a safe way to the kingdom and Sushi Sho is its favorite place in Stockholm.


Ålesund langoustine, seaweed pancake and kohlrabi

This is my second visit at Gastrologik. Let’s see what’s new. There is still a long menu of twenty snacks that change every day based on the ingredients availability and quality with a focus on the season. Previously, there was only sea and earth products from Sweden. It seems today there is a change in the strategy. You will find some fish from Norway and a sea urchin from Iceland. The flavors, textures and freshness are exploding in mouth. It is more refined than my previous visit. Every bite has its own personality. Still, they are successful to keep an overall balance for the whole experience. Mastering the juice pairing is an art. Indeed, it lack some punch! The service is yet over the top. I will just be nostalgic to not having Hanna W. on board as the restaurant general manager and with the Hernö gin tasting during the kitchen tour two years ago. Tack!

Other cool spots this week

  • Vete-Katten for pastry and coffee
  • Snö for ice cream
  • Christmas buffet at Den Gyldene Freden
  • Reindeer meat at Marten Trotzig
  • Burger at Bun Meat Bun
  • The French Connection meetup at Kaferang

Ok but drinks?

Of course Yes! Stay tune for the Bartender’s Choice Awards 2019 article. A great human story is coming.