Au Jardin de la Vague, Works of Art and Gastronomic Delights -

Akhara Chay & team

Au Jardin de la Vague, the talented Chef and Maître Restaurateur Akhara Chay offers delicious Mediterranean cuisine with flavors of fresh seasonal produce tinged with exoticism.

Nestled between sea and mountains, La Vague de Saint Paul, Hotel Restaurant & Spa****, a member of the Phoenix Hotel Collection, is sitting in an oasis of greenery in the heart of the hills of Vence, near the Maeght Foundation and the medieval artistic village of Saint Paul de Vence. The arch-looking hotel invites its guests to stay in an exceptional place where chic and clean decoration mixes with with Provençal charm and garden planted with olive trees adorned with works of art by famous artists. This setting of quiteness and relaxation is placed under the sign of Epicureanism thanks to its gourmet restaurant Au Jardin de La Vague, where, since March 2017, the furnaces virtuoso Akhara Chay displays his talent around a fresh and gourmet cuisine with southern accents, in perfect harmony with the spirit of the place.

Dining room ©DR

A virtuoso of the “piano”

The hotel in the shape of an arc invites its clientele to stay in an exceptional place where the chic and refined lines of the the decoration mix with Provençal charm and a garden planted with ancient olive trees adorned with works by famous artists. This setting of tranquility and relaxation is under the sign of Epicureanism thanks to its gourmet restaurant Au Jardin de La Vague, where, since March 2017, the furnaces virtuoso Akhara Chay, Maître Restaurateur and Disciple of Escoffier is showcasing his talent around a fresh and gourmande cuisine with southern accents, in perfect harmony with the spirit of the place. This table, proudly set in a beautiful haven of peace and greenery, conducive to relaxation, is the promise of a sumptuous gourmet trip combining culinary discoveries, taste ecstasy and gastronomic excellence.

Akhara Chay ©YesICannes.com

A design and refined hotel

La Vague de Saint Paul was built in the end of the 70s by the famous French architect André Minangoy, creator of the emblematic Marina Baie des Anges on the sea shores of Villeneuve-Loubet as well as the Vista Palace hotel in Roquebrune Cap Martin. After extensive renovations undertaken in spring 2012 under the direction of the Swiss architect Maurus Frei, in coordination with the expertise of Phoenix Hotel Management, which specializes in the management of shops and hotels, La Vague de Saint Paul has become over time a modern hotel with a refined design that meets the quality criteria sought by a demanding international clientele.

Bar ©YesICannes.com

A wide range of activities

The luxurious 4-star hotel Restaurant & Spa boasts 50 rooms with terrace overlooking the hotel park, whose furniture is signed and designed by the Portuguese designer Leite De Castro, goldsmith in manual woodworking. A wide range of activities is offered for recreation and sports: La Vague de Saint Paul offers an outdoor swimming pool, a petanque court, a tennis court, a spa and a gym.
On the restauration side, the bistro La Vague offers a generous and convivial cuisine, highlighting the products and producers from the region. The dishes prepared by the chef and his brigade are served in beautiful ceramic plates oscillating between blue, beige and orange, in the huge chic and bright dining room. The pleasure of the pupils and taste buds goes elegantly upon the superb panoramic terrace overlooking the lush park and the turquoise waters of the pool for moments of sharing and conviviality on all occasions: with family, friends, for a business lunch or an romantic dinner in the evening.

Pool ©YesICannes.com

Arts and Art of living

The spacious and bright dining room at Au Jardin de La Vague restaurant opens onto the gardens and the swimming pool. The light-colored decoration, delicately highlighted by refined lighting, its undulating lines, its elegant and comfortable seats around tables adorned with beautiful white tablecloths embellished with refined porcelain and crystalline glass, bring the customers to the height of refinement. The table d’hôte out of rare wood, located at the entrance, allows to have lunch or dinner in a friendly atmosphere. The walls are home to beautiful original works of art, from temporary monthly exhibitions, or permanent works, such as that of the famous Churchill, extolling the art of living around the cigar.

Frederic Benvenuti, Akhara Chay & Elliot Pruvost ©YesICannes.com

Delight of pupils and taste buds

As for dining, Au Jardin de La Vague proudly sets its tables in this superb haven of peace and greenery, conducive to relaxation. A la carte, Chef Akhara Chay’s delicate and tasty dishes combine culinary discoveries, gustatory ecstasy and gastronomic excellence. The creations that highlight the products and producers from the Provençal and Mediterranean region are served in large and beautiful ceramic plates in colors oscillating between blue, beige and orange. The pleasure of the pupils and taste buds extends just as elegantly on the superb panoramic terrace overlooking the lush park and the turquoise waters of the pool for moments of sharing and conviviality on all occasions: with family, friends, for a lunch d business or evening for a romantic dinner.

©YesICannes.com

An outstanding culinary trip

In the high gastronomy landscape, surrounded by his faithful second Elliot Pruvost, his Pastry Chef Frederic Benvenuti and his brigade, the furnace maestro Akhara Chay is mastering his art to perfection with a one and only goal: real treat for you! This talented and passionate chef will have you enjoy intense and unforgettable moments, taking you by the wave of a magic wand into an unusual taste journey through the combination of flavors and cooking that he marries to perfection.

©YesICannes.com

The Mediterranean throughout the world

The talented chef Akhara Chay has been running since March 2017 the kitchens of Au Jardin de La Vague. In the kitchen, this exceptional chef is developping with virtuosity a gastronomy of excellence where the culinary art meets with delight the art and the Art of Living. Its fresh and sunny cuisine, with Mediterranean influences sprinkled with elegant notes of exoticism, is an ode to “bien manger”. The chef’s refined dishes are displaying great creativity, with rigorously selected product sublimated by an association of flavors sometimes borrowing distant paths, explored by Akara, a chef passionate with travels around the world.
The sommelier Jeremy Allégretti is proposing a discovery of his “coup de coeur” wines in accompaniment of the delicious dishes by chef Akhara Chay.

Tartelette Craquante en Feuille de Brik, Confit d’Oignons, Artichaut Poivrade cuit et légumes du soleil crus, vinaigrette de citron, miel et moutarde.©YesICannes.com

Provencal terroir on the plate

The fresh, high-quality products Akhara works with are selected over the seasons and form a palette of authentic and colorful flavors. Every dish, every bite is an explosion of taste and a delight for the taste buds. The right seasonings, the perfect cooking are completed by sunny harmonies of olive oil. His dishes such as Velouté Du Barry, Cauliflower, Olive Oil fillet, Espelette Pepper, Chives, Black Bread Crouton, Marbres Heirloom Tomatoes marinated in Balsamic Vinegar, Thyme and Lemon flavoured Toast, Gaspacho Sorbet with Coriandre, The Zucchini flower “du pays” blown stuffed with Brawn and Chicken, Header Sauce like a Bisque, Jong Dary fish Meuniere, Provençal Artichoke barigoule flavoured with Orange and Saffron, Gravy Sauce Foam or Saddle of young Rabbit with Riviera Ricotta, mix of Eggplant side dishes, Olive flavoured Gravy Sauce, Rocher Pesto will mark your culinary memory and create, with the wine&food pairings by sommelier Jérémy Allégretti, an alchemy in symbiosis with all your senses.

©YesICannes.com

Finish your meal “en douceurs”

To end the meal gently and lightly, the Mix of Lemon Desserts, Muscovado Crumble, slightly-acid Olive Oil Crémeux, Menthol Sorbet or La Vague in Valrhona Ariaga dark Chocolate Desserts, Choco and Sichuan Pepper Ice-cream, concocted by the talented Pastry Chef Frederic Benvenuti, are all gourmet delights not to be missed under any circumstances.

Frédéric Benvenuti ©YesICannes.com

Carte and menus

In addition to the menu, La Vague de Saint Paul offers for lunch, from Monday to Saturday, a two-course business lunch menu, water and coffee included at 25 € or a starter or three-course lunch menu, water and coffee included at 29 €. In the evening a four-course dinner menu, excluding drinks at 49 € and a menu Carte Blanche du Chef, excluding drinks at 69 €. La Vague de Saint Paul also has a fine wine list developed by Chef Sommelier Jérémy Allégretti. The superb vinotheque installed in the restaurant room gives guests a taste of the wines they can enjoy during their meal. Some wine&food pairings are offered as an inspiration in the photo gallery at the end of the article.

©YesICannes.com

The summer events

La Vague de Saint Paul has also placed its summer Riviera under the sign of taste and conviviality by organizing gastronomic and cultural events with a sweet musical atmosphere such as: From the Producer to The Plate: Sunday, June 9 with The Brotherrockers from 12.30. The BBQ Brunch from 12:30: Sunday, July 14 / Arleen, Sundays 01 and 29/09 / Alexandra Miller and JC and the Buffet from the Sea from 19.30: Fridays 21.06 / Arleen, 26.07 / JC, 16/08 / Alexandra Miller, 06.09 / The Brotherockers.

Jérémy Allégretti ©YesICannes.com

Akhara Chay, between terroir and exoticism

Of Cambodian and Thai origin, the young Akhara Chay finds very early his vocation in the French gastronomy. After studying with Ghislaine Arabian, Ledoyen and Alain Ducasse at Le Park and at Le Saint James in Paris, he joined his mentor, the Chef Eric Provost at the Royal Barrière in Deauville. There, he will remain for six years as a sous-chef and will participate in obtaining a star in the famous little “red guide”. In parallel, he obtained a degree from the Paul Bocuse Institute. In 2005, Akhara joined Serge Gouloumès at Le Mas Candille in Mougins, where he also helped to win a Michelin star as chef of La Pergola. The chef then dumps his suitcases in prestigious maisons such as Le Mas des Herbes Blanches, Relais and Chateaux in Joucas, which welcomes him in March 2009 for his first place as executive chef and La Palmeraie of the Château Valmer in La Croix Valmer near Saint Tropez.
In 2017, chef Akhara Chay joins the Phoenix Hotel Collection group and overtakes stoves of Au Jardin de La Vague. His pursuit of excellence has earned him the title of Maître Restaurateur for his home-made cuisine based on fresh local produce.

©YesICannes.com

A passionate Pastry Chef

Born in Villepinte, Frederic Benvenuti integrates after the obtention of a CAP in Pastry accompanied by a mention of Dessert in Restaurant, the star-studded establishment, Le Vieux Castillon in Avignon. He will stay there for a year. He then integrates The oasis in Mandelieu then the Mas Candille where he will evolve in the kitchen for six years, before integrating the Wave of Saint Paul as Pastry Chef.

©YesICannes.com

Tasted dishes (Photos YesICannes.com)

Velouté Du Barry, Cauliflower, Olive Oil fillet, Espelette Pepper, Chives, Black Bread Crouton.

Marbres Heirloom Tomatoes marinated in Balsamic Vinegar, Thyme and Lemon flavoured Toast, Gaspacho Sorbet with Coriandre
Wine: La Fontaine 2017, Vignoble Rasse.

Brawn and Chicken stuffed Zucchini Flower, Header Sauce like a Bisque
Vaucluse wine: Vionier – Domaine du Tix 2016, Cuvée des Grandes Pointes.

Jong Dary fish Meuniere, Provençal Artichoke barigoule flavoured with Orange and Saffron, Gravy Sauce Foam
Vaucluse wine: Vionier – Domaine du Tix 2016, Cuvée des Grandes Pointes

Saddle of young Rabbit with Riviera Ricotta, mix of Eggplant side dishes, Olive flavoured Gravy Sauce, Rocher Pesto
Wine: Château Crémade 2014, Palette – The Tholonet.

Mix of Lemon Desserts, Muscovado Crumble, slightly-acid Olive Oil Crémeux, Menthol Sorbet
Wine: Maury La Preceptorie, Joseph Parce Vigneron: Tuilé, Hors d’Age, Doux Rêveur (Sweet Dreamer).

La Vague in Valrhona Ariaga dark Chocolate Desserts, Choco and Sichuan Pepper Ice-cream
Wine: Maury The Preceptorie, Joseph Because Winemaker: Tuilé, Hors d’Age, Sweet Dreamer.