I felt like it was overall underwhelming, missing taste, textures not correctly executed and service was also somewhat welcoming but lacking much experience.
Opening dishes were mostly amazing especially the anchovies that was mind blowing and the peas amuse bouche. Unfortunately, then it just seemed to have went down. The first dish, the squid that was kind of chewie, the fish served almost cold and had a weird ceremony of showing us the cooked fish, going to cut it and coming back after 15 minutes with a plated dish which might have been why it was almost cold and the rouget sauce which was having tastes that were not elegant, but overly aggressive and unbalanced.
The gambette starter was not at all to my liking though might have been a personal taste.
The service failed to replace the knives that were dirty after every dish and even after asking once one was replaced at request but the other was not and just going dirty to the other dishes unfortunately. The fork and spoon were replaced every dish even when not used, there was no excuse for not replacing the knives especially after asking one time.
Some dishes were not finished, left on the plate and not every dish was asked if were to our liking.
Even when the team has asked, and clearly seen from our faces that not all good, was continued upon normally.
We are not the ones to say anything, it is expected to be felt and dealt with grace in this high level restaurant.
The service was extremely long and between dishes had good 20 minutes or even more.
Overall - the restaurant felt not as creative and mind blowing as it should be at this level, but a normal good quality products dinner.
The place is beautiful as expected, luxurious and well maintained though the hall is not as quiet as you would think.
We came out extremely disappointed and with much less money in our pocket.
An absolutely exceptional dining experience Every dish was a masterpiece refined, creative, and full of flavor. The ingredients are of the highest quality, beautifully presented, and perfectly balanced.
The service was impeccable, professional yet warm, making the whole evening unforgettable.
Truly one of the best Michelin-starred restaurants we’ve ever experienced. Highly recommended! 🍽️✨
This review may be slightly unusual, but hopefully it is also creative, useful and pleasing - just like La Table du Castellet.
When a language lacks a term, it invents a metaphor. For example, many of the boats around Var evoke multiple meanings by their metaphoric names.
Not that I’m anywhere close to naming a super yacht (or a restaurant), but to me, this restaurant symbolizes a gong.
When a gong is struck, a soft texture meets and even dominates a solid one, reminding me of the haptic profile of La Table’s dishes. Especially the first bites of several dishes tend to present a perfect contrast between crisp and melting.
A pleasant splash of flavor follows, pure and balanced, slowly adding new nuances and length of taste. It’s a bit like hearing the impactful sound of the gong take up echoes while the resonance persists.
Even the decor of round forms and vertical lines is reminiscent of how a gong looks when it is hung.
When eating the fish dishes, I felt connected to the sea. The squid was too salty and monotonous, but I found its sauce artful. During dessert, I wished every strawberry was this expressive.
The gong is just one metaphor. The experience of eating here presents many playful metaphors and meanings. I hope you can experience your own.
The smaller 6-course menu (more like 10) can actually be done in 2 1/2 - 3 hours.
Don’t miss the best part of dining here. Try to take pauses for outdoor walks, especially if the moonlight is reflecting off of the sea.
I would have welcomed the music playlist from the hotel breakfast: subtle classical. The silence in the first half of dinner was fine, but I did not like the late-session music.
After this dinner I am once again convinced to not rely on anyone else pouring my water. That system fails everywhere, every time. That includes Asian countries where each table has a dedicated server for water. Dear restaurant, please decide. Either fill the glass to 80% or top it up every 10 minutes. Filling up to 30% every 30 minutes while keeping the bottles away from the table is a guarantee of dehydration. Surely not your intended outcome. Again, this is not a question of staffing. I have yet to experience a restaurant where your water system works. There’s no shame in leaving the bottles on the table. Thanks for your understanding of this important issue.
A truly outstanding experience in terms of freshness, variety, creativity, taste and service. The only criticism which one can level are the prices (€35 for a glass of rather plain Roederer champagne!) and the size of the portions except only for the desserts, the most unhealthy part of the meal. Eating in Tokyo/Osaka is top restaurants is actually cheaper. I personally would rather do away with the myriad of small dishes (many of which are part of the so-called "experience") and have a proper size of portion of the main course. The location is sublime but rather isolated.
