Menu to Taste

La Villa Archange

French, Provençal, Seafood · Le Cannet · Michelin Two Stars · Chef Bruno Oger

Two Michelin-starred La Villa Archange in Le Cannet is led by chef Bruno Oger. Housed in an 18th-century Provençal villa, the restaurant serves French seafood dishes blending Breton and Mediterranean influences, including abalone seared with prickly artichokes.

Rue de l'Ouest, 06110Le Cannet, Le Cannet

  • 2 Michelin Stars

Menu

Set Menu

  • Déjeuner Découverte (120) — Provençal vegetable Piperade Tartlet; Abalone Marinière; Line-Caught Sea Bass; Braised Lamb; Chocolate Floating Island; Orange Blossom Cream
  • La Table des Anges (260) — Piperade Tartlet; Abalone Marinière; Turbot; Breton Lobster; Orange Blossom Cream
  • L'Inspiration de l'Archange (380) — An exceptional surprise menu, crafted with finesse and emotion by Chef Bruno Oger. A unique sensory experience, designed to awaken the soul as much as the taste buds. Excluding drinks.
  • New Year's Eve Dinner (440) — Amuse-Bouche; Thin Boulangère Potato Tart; Abalone and Frog Legs; Confit John Dory; Breton Lobster; Bresse Chicken Breast; Reblochon; Chocolate OQO Floating Island
  • New Year's Day Luncheon (280) — Amuse-Bouche; Thin Boulangère Potato Tart; Abalone and Frog Legs; Confit John Dory; Bresse Chicken Breast; Chocolate OQO Floating Island
  • Collaboration Tasting Menu — Tomato Confit Tartlet; John Dory; Roasted Langoustine; Braised Lamb Shoulder; Goat Cheese Blancmanger; Orange Blossom Cream

Dishes

  • Abalone Marinière (130) — from the Island of Groix with Persillade
  • Roasted Langoustines (150) — with Burnt Fennel, Vadouvan Sauce
  • Piperade Tartlet (150) — Charolais beef marinated with Petrossian Imperial Ossetra caviar
  • John Dory Confit (140) — with star anise, shellfish and flame-grilled eggplant, citrus and ginger vinaigrette
  • Turbot (140) — with Celery, Vierge Feuille, Shallots and Walnuts
  • Line-Caught Sea Bass (140) — with Coriander Acquerello, Sicilian Pine Nuts and Chayotes
  • Breton Lobster (160) — Claw Raviole with Guémené Andouille, Tarragon Sauce
  • Braised Lamb (130) — from the Alpilles with aromatic herbs, confit tomatoes and gnocchi with natural meat jus, Broccoletti and pistou
  • Craquant 'Viennois' (45) — with Tahitian Vanilla
  • Chocolate Floating Island (45) — with Roasted Piedmont Hazelnuts, Cocoa Sorbet

Wines

  • Goat Cheese Blanc Manger (40) — with Buttermilk Ice Cream and Velouté

The Experience

An intimate room in a historic setting and with garden or terrace dining. The meal is structured around à la carte dining. A good fit for business dining.

Phone: +33 4 92 18 18 28

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