Au Jardin de La Vague, the restaurant of La Vague de Saint Paul, the new chef Akhara Chay offers fine Mediterranean cuisine tinged with exoticism made with seasonal products.
La Vague de Saint Paul, Hotel Restaurant & Spa**** is nestled in a green setting in the heart of the Vence hills, close to the Fondation Maeght and the medieval village of Saint Paul de Vence. The arc-shaped hotel, founded at the end of the 70s by the famous architect André Minangoy, invites to linger between modernity, Provencal decor and olive garden. The hotel, a member of the Phoenix Hotel Collection, is a hideaway of relaxation, under the sign of epicureanism with its restaurant Au Jardin de La Vague where, since March 2017, the chef Akhara Chay displays all his talent.
Art and Lifestyle
The spacious and bright dining room of Au Jardin de la Vague opens onto the gardens and the swimming pool. For the arrival of its new chef, the room has matched the piano and is adorned with a new decoration in light colors, with – delicately illuminated – undulating lines, comfortable seats around tables dressed in beautiful white tablecloths and at the entrance, a table d’hôte in rare wood is inviting to conviviality. The walls are home to original works of art, both temporary monthly exhibitions and permanent works where celebrities such as Churchill boast the art of living around the cigar.
The Mediterranean around the world
The new chef, Akhara Chay runs since March 2017 the kitchen of Au Jardin de La Vague. The chef proposes a chic and bistronomic Mediterranean cuisine, simple, tasty, showing a beautiful inventiveness, where the rigorously selected product is sublimated by a combination of flavors sometimes taking farways paths, explored by the chef passionate of travel around the world.
This talented chef knows to offer a generous cuisine at an affordable price. For example, you can enjoy a fish dish from € 20 or a formula at € 29 (starter, dessert, coffee).
We invite you to explore the spring flavors of the new chef’s menu, mainly around alliances of Earth and Sea sensations.
Coups de cœur and amuse-bouches
Guillaume Puig, Director of the La Vague de Saint Paul, proposed a discovery of his “coup de cœur”wines around a farandole of tasty amuse-bouches by chef Akhara Chay.
Revisited Brandade: Codfish confit with Olive Oil, Truffle Mousseline and mini Crouton, sublimated by a Rosé Château Chevron Vilette “Cosmique”, Rosé 2016, an exceptional rosé produced from grapes grown in biodynamics.
Semi-cooked Tuna and Spring roll and Japanese vinegar in pairing with a white Sauvignon Pascal Jolivet, “Attitude” Cuvée 2015.
Finger of Poultry with Pistachio in its Juice Sliced with Olive Oil, perfectly matching a Red Domaine Modat, cuvée “Comme Avant” 2012.
Finally, in an oyster shell, a Velouté of Courgette, Basil and Gambas came to sign the arrival of Spring.
Effervescences of colors and flavors
Starters: Velvet of Peas slightly scented with Mint, Scallops and grilled Almonds. The charms of the vegetable garden, with the sweet and crisp peas, the fresh mint and the crispy almonds, gently enchant the fine, magical and refined flesh of the Saint Jacques. The colors on the plate plunge us into a vitaminised spring.
Main course: Filet of Saint Pierre Meunière, roasted Green Asparagus and homemade Tomato confit, Hollandaise Sauce with Ponzu-Yusu Juice. The green asparagus, with a pronounced taste, points the tip of the nose, in the image of the nature growing green again, on the back of a Mediterranean Saint-Pierre with the delicate flesh, two products enhanced by the tomato confit and unctuosity perfumed hollandaise sauce where the subtle and elegant yusu brings its ineffable final note.
Dessert: Dome of light Fruit Mousse with Fruits Rouges, Biscuit Joconde and Sorbet Strawberry-Basil. A light and tangy dessert that seduces the pupils before delighting the taste buds. An alternation of spring freshness between sorbet and fruit and the creamy of the mousse, for mouthfuls of vitamins and dynamism!
Akhara Chay, terroir and exoticism
Young Akhara Chay found early his vocation in French gastronomy. He trained with Ghislaine Arabian at Ledoyen and Alain Ducasse at the Park and St James in Paris. A graduate of the Paul Bocuse Institute, he spent six years as Deputy Chef of chef Éric Provost at the Royal Barrière in Deauville, where he participated in the award of a Michelin star. In 2005, Akhara is alongside Serge Gouloumès at the Mas Candille in Mougins and also contributes to obtaining a Michelin star as responsible for the kitchen of La Pergola. The Mas des Herbes Blanches, Relais and Châteaux in Joucas, welcomes him in March 2009 for his first place as Executive Chef. Before taking over the furnaces of Au Jardin de La Vague, the chef officiated at La Palmeraie of the Château Valmer in La Croix Valmer near Saint Tropez.
La Vague de Saint Paul, refinement and Provençal flavors
The hotel La Vague de Saint Paul offers a modern and refined atmosphere combining conviviality and well-being in a unique wooded environment. After a renovation in the spring of 2012 under the direction of the Swiss architect Maurus Frei, in coordination with the expertise of Phoenix Hotel Management, La Vague de Saint Paul is a modern hotel with refined design, offering high quality services the international clientèle demands. It offers 50 elegant, bright and comfortable rooms with a south-facing terrace overlooking the gardens and pool, divided into four categories: Classic, Superior, Luxury & Suites. The furniture is signed and personalized by the Portuguese designer Leite De Castro, who specializes in manual woodworking.
Saint Paul de Vence, a must of art
Kicking back in the shade of a parasol surrounded by olive trees, to the sound of the cicadas, relaxing in the heated outdoor swimming pool, having fun playing tennis or petanque, sipping a drink in the lounge bar or enjoying the Spa treatments, all of which are pleasures to be discovered and shared. The surrounding area offers a visit to Vence, one of the oldest medieval cities in the French Riviera and the the famous village of Saint Paul de Vence, its museums and galleries of modern and contemporary art, in the shade of its cobbled alleys. You can also enjoy water sports in the Gorges du Loup or dive in the turquoise waters of the Mediterranean in Nice, Antibes or Cannes.
Au Jardin de La Vague
Lunch (excluding drinks):
3-course menu: 29 € per person
4-course menu: 39 € per person
Buffet at 49 € per person
Dinner (excluding drinks):
3-course menu: 39 € per person
4-course menu: 49 € per person
Menu carte blanche 7 courses: 69 € per person
La Vague de Saint Paul
Hôtel Restaurant & Spa****
45, chemin des Salettes
06570 Saint Paul de Vence
Tél. +33 (0)4 92 11 20 00
Hotel member of Phoenix Hotel Collection
Spring at Au Jardin de la Vague in images
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