Perched between sky and sea on its rocky balcony overlooking the Mediterranean, the Château de La Chèvre d’Or boasts, with chef Arnaud Faye, a starred gastronomy from rock and waves.
The Château de la Chèvre d’Or, a 5-star Relais & Châteaux palace perched on its eagle’s nest in the heart of Eze village, offers a spectacular panorama over the Mediterranean and the cliffs of the embalmed hills of the Azurean terroir. In its many terraced gardens, populated by a life-size bronze bestiary, grow in profusion jasmines, bougainvillea or rosebushes, trees and shrubs, watered by many murmuring fountains. Strolling through the greenery and breathing the freshness of the countryside invites you to an exceptional gastronomy, that of chef Arnaud Faye, who anchors his inspiration in the heritage of the County of Nice to create an inventive richness with the flavors from Eze.
Gastronomy From Rock and Waves
Arnaud Faye arrived in the kitchens of the Château de la Chèvre d’Or last summer and developed a subtle alchemy where the land and sea pairings are combined in a gastronomy from rock and waves, an image of the palace suspended position between sky and sea, in which marine tastes joins mineral ones. This magic of the flavors from the Azurean soil mixes fisheries from the crystalline waters of the Big Blue, harvests of vegetables gorged with sun and local selected breeds. The sky intervenes in the form of a rain of skillfully elaborated “jus” that give a full-bodied solar and aromatic dimension to the dishes. Arnaud Faye is inspired by the Cuisine Nissarde and magnify it with an inventiveness matching the sculptured landscapes of the panorama of Eze and the Chèvre d’Or, where time stops for a doubly starred gastronomic experience.
We invite you to discover an overview of the creations by Arnaud Faye and the pastry chef Julien Dugourd.
Before the meal, Arnaud Faye proposes five appetizers, some impatiences in the colorful form of a revisited legacy from Nice: a tartine-style Pan Bagnat, a verrine of Pistou Soup with a Basilic Granite and White Cheese, some Chips of Socca, Houmous Black Chick Peas, Pekel with Citrus fruits. A tartlet with Lemon from Menton takes us towards the border and its Parmigiano Reggiano invites us to a delicious transalpine journey. Finally, some beads of Foie Gras enhanced with the freshness of a Mandarin jelly bring their onctuosity. Quintessence of the Azurean soil, a homemade bread is waiting to be soaked in an Extra Virgin Olive Oil from the Lessatini Domain.
Starters: Chick peas, Gamberoni and Calamar with Anise, coulis Iodé. A entry where the subtle finesse of the flesh of the gamberoni perfectly combines with the beautiful transparency of the calamar. Swimming in an unctuous chickpea milk, these two products from the sea are melted in this bed of Mediterranean terroir where the association of the elements from the soil and the sea shines.
This dish was accompanied by a white Côtes de Provence Clos Saint Joseph 2015, domain located in the Alpes-Maritimes in Villars sur Var.
Fish: Perlon Lacquered with its Juices, Courgettes and Berlingot with Kumquat, Pepper Juice. This rock fish, with its particularly fine flesh and its pronounced taste, is savored with a variety of pleasures from the vegetable garden like small zucchini suns radiating vitality and vitamins, bathed in an exquisite pepper juice. A masterpiece of Provence on the plate!
Meat: Rabbit Declined with Smoked Octopus, Blette and Morel, Juice with Herbs from the Cliffs. A skilfully baked rabbit leg – firm and fondant with the taste of hazelnut – surrounds a stuffing of blette and morel. The rable is surrounded with bacon and a mustard with morels and a full-bodied juice with herbs from the cliffs enhances the whole. The rabbit immediately takes us into the garrigues of our beautiful terroir where the morel delivers on the plate a luxurious bouquet of intoxicating flavors, contrasting pleasantly with octopus iodine.
The dish was accompanied by a red wine Domaine Valcombe (from Generac in Gard), cuvée Baroque 2014.
Dessert: Coffee from Nepal, Guanaja Chocolate, Mascarpone Infused with Amaretto. The pastry chef Julien Dugourd has created a dessert that takes us in a creamy smoothness to other steep countries, but in an exotic region this time, those of Nepal. The aroma is joined by the strength of the Guanaja cocoa that crowns this revisited tiramusu.
A farandole of desserts closed the meal in its notes of sweets, starring the Vision of a Lemon Signature, accompanied by a Lemon Sorbet filled with French Meringue, made of cocoa butter shells wrapping Bavaroise Citron, Crispy Biscuit and Lemon Syrup with Cocoa Butter.
Other delicacies: Gance Niçoise accompanied by a Coulis of Red Fruits and Veil of Balsamic Vinegar, Black Chocolate Stuffed with Lemon and Thyme, Croquet with Almonds and Fennel, Caramel Nougat and Calisson and Tropézienne with Strawberries.
Arnaud Faye, a plate full of stars
Since 1999, Arnaud Faye has worked in renowned establishments, all three Michelin stars, such as the Arnsbourg in Baarenthal, Antoine Westermann‘s Buerehiesel or the Relais Bernard Loiseau. In 2007, Arnaud Faye is chef of the restaurant L’Espadon in the famous Parisian palace Le Ritz and two years later, the restaurant gets its second Michelin star. In 2011, Arnaud Faye joined the Mandarin Oriental in Paris where the restaurant also won 2 Michelin stars after less than a year of opening.
Before joining the Chèvre d’Or, the chef then takes the direction of the kitchens of the Relais and Châteaux L’Auberge du Jeu de Paume in the heart of the Domaine de Chantilly. The hotel’s gourmet restaurant is rewarded with a first Michelin star in March 2013 and the second is obtained the following year, which will be maintained in 2015 and 2016.
La Chèvre d’Or menus and carte
From Rock and Waves Menu: 145 €
Riviera Menu: 85 € and 125 € with food and wine pairing (except on Sundays and public holidays)
From Rock and Waves Menu: 240 €
Carte: From the soil, From the waves, From the land, About sweetness
The menu varies with the seasons and the market, a carte in which Arnaud Faye honors one of our grandmothers’ favorites, the rabbit and the pigeon, two tasty hosts of the kitchen unaccustomed to gastronomic tables.
The chef will officiate on the Nespresso Beach for a gala dinner during the 70th Cannes Film Festival.
Château de la Chèvre d’Or, a balcony on the azure
Located in the heart of the village of Eze, the Château de la Chèvre d’Or offers five-star luxury amenities. Its picturesque rooms and suites, scattered in the corners of the cobbled and historical alleys of the village, open onto private gardens and an unheard-of panorama of sea and cliffs. Outdoor heated swimming pool, wellness center, troglodyte bath, terraced gardens, works of art, make it a paradisiacal resort. The four restaurants have a panoramic view over the sea and serve various Mediterranean specialties. With its marble columns and large fireplace, the Bar du Château takes us into a medieval decor.
Restaurant La Chèvre d’Or**
Château de la Chèvre d’Or – Relais & Châteaux
Rue du Barri –
06360 Eze Village
+33 (0)4 92 10 66 66
A member of Phoenix Hôtel Collection
Gastronomy From Rock and Waves in images
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