Facing the Mediterranean, the Restaurant Dame Nature in Saint Laurent du Var combines with gourmandise organic flavors and Nature benefits, sublimated by new chef Chun Wong.
The Restaurant Dame Nature is bordered by the Atoll Beach on the pedestrian Promenade des Flots Bleus, in the end of the Port of Saint Laurent du Var. Since one month, the Bio-gourmet paradise hosts the chef Chun Wong, elected Grand de Demain 2014 by Gault & Millau, who already awarded the restaurant one Toque. Through his mastery of cooking, the chef preserves all the the nutritional qualities of fresh, natural and organic products, and highlights them by enhancing their flavors through a perfect blend of ingredients.
A Nature décor, driftwood and bamboo
The tables with comfortable seating are agreeably spaced out in the spacious and elegant dining room of Dame Nature, that receives through its sunroof a subdued light as filtering from the canopy of a forest. Nature is omnipresent in a Zen atmosphere: green plants grow on the walls, the open kitchen is sheltered by a curtain of bamboo and greenery, on a water wall, bubbles slowly drift up and floated wood sculptures inhabit the corners. Nature make you feel so good!
The Restaurant Dame Nature, an organic pioneer open since 2001, was awarded the title of Master Restaurateur since October 2014.
Its original and tasty cuisine combines gourmandise with nutritional and energy qualities of organic food, cooked in respect of nutritional value,with a focus on the taste of the product. Its menu of upscale brasserie is suitable for vegetarians as well as meat lovers or vegans with attention for people allergic to certain products.
To begin, you can taste the Variation of colorful Tomatoes, Mozzarella di Buffala and its Cucumber granita and Parsley Pesto: the crisp of green, yellow or red tomatoes beautifully combine with the Burrata. We even finished the juice with the delicious bread served in tiny wicker basket!
Another wonder is the original organic Salmon, cooked at very low temperature, with three condiments: avocado/wasabi, beets with sherry vinegar and lemon pulp. In the mouth, the tasty salmon evokes the scent of a torrent in Scotland or a Norwegian fjord.
Vegetarians will be charmed by the Tart with the day’s Vegetables, mishmash of Salads and sprouted seeds when vegans will prefer the Wok of seasonal Vegetables with smoked Tofu.
Annie Bertin’s famous vegetables
As a main course, there is the fresh “a la plancha” grilled local Squid, crispy Ratatouille, Basil emulsion, Lemon crémeux. The squid is tender, cooked to perfection, delicately colored by the cooking: like eating sea. Meat lovers will remember the piece of Beef a la plancha, with its glazed small vegetables, Black Garlic juice, leaves of wild Capucines. The beef, pink at heart, melts in your mouth and the jus, “corsé à souhait”, gives it its full dimension.
The vegetables are the reputable vegetables by Annie Bertin, a lady farmer courted by starred chefs, who practices organic farming in Rennes. Extremely fresh mini-turnip or small broccoli are crunching under the tooth, expressing their incomparable flavors! Crisp, fresh, gourmands, tasty, their bright multiple colors and fabulous shapes make them attractive as possible. A good reason to recharge energy, vitamins and minerals without taking a gram.
One of restaurant Dame Nature’s sure values: the Beef tartare (200 g), prepared in front of you, with salad and potatoes or the Farm Chicken supreme at low temperature, Parsley emulsion, Barley pilaf with truffled Balsamic, poêlée of violet artichokes, chicken jus.
All Dame Nature’s desserts are gluten free. The dark Chocolate crémeux with exotic Fruits blends the force of the cocoa with the exotic fruits delicate sensual flavors. With the Surprise of Strawberries with White Chocolate – we won’t reveal the surprise – we are caught right in a gluttony sin! The menu include other sweets like the Profiteroles, Raspberries with declination of Pistachio or the Tart with the moment’s fresh fruits.
Organic and biodynamic wines
The wine list includes organic and biodynamic wines such as, for example, the Domaine A Peraccia AOP, a Corsican biodynamic wine, Domaine de Toasc, an organic Bellet wine AOP Nice. The Provence is there with organic Crus Classés from Domaine du Jas d’Esclans rosé, red and white, the Rhone with an organic Julien de l’Embisque from Saint-Désirat, the Loire with a Puilly fumé white and the Burgundy with a Chablis 1er Cru Vaillon, White Chardonnay, from Domaine Christian Moreau.
About the chef Chun Wong
Chun Wong is an Epicurean: “It is my biggest weakness: I could go broke to eat in gastronomic restaurants!” he reveals. He practices a cuisine based on a hunch or feeling and keeps exchanging many ideas and recipes with his colleagues chefs.
It is in the family Cantonese restaurant in Nice that Chun Wong learned cooking from his father. Although he had a natural talent for drawing, he obtained a cuisine CAP at Menton’s Hotel School and began his training at the Martinez in Cannes. Throughout his career, he experimented all positions in cooking and even in pastry, before working under the leadership of Martin Roberts at Rêve de Cocagne, the restaurant of the 4-star hotel Domaine Cocagne in Cagnes sur Mer. With this chef who entrusted him to create recipes, Chun Wong’s talent expressed and the chef grew in confidence.
As chef at Vinivore in Nice, he was awarded in 2014 the Gault & Millau’s prize of “Grands de Demain” and the restaurant acquired two Toques. At the restaurant Dame Nature, he joined the chef Gilles and Manon, Pastry Chef, bringing a touch of dynamism and creativity, his talent for precise cooking and perfect flavors. The beautiful products sublimated into delights, carefully arranged by the chef-designer on plates with refined elegance that address the senses.
At lunch and dinner, Dame Nature offers à la carte salads, fish and meat that made its reputation, plus two daily chef’s suggestions, after the market, with whom Wong Chun expresses his creativity.
Restaurant Dame Nature
167, Promenade des Flots Bleus
06700 Saint-Laurent Du Var
Tel. 33 (0)4 92 27 15 45
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