Long a showplace for Riviera luxury, replete with Régence-fashion salons decked out with 18th-century wood boiserie and Aubusson carpet, the Negresco's main dining room has been playing musical chefs for the past few years. The current chef, the aptly named Bruno Turbot, has grasped what people expect from this kitchen: luxury, as in soft-boiled egg with Iranian caviar toasts, and accessibility, as in a EUR 45 menu plaisir at lunchtime (EUR 55 including drinks). From the iced minestrone with clams and basil sorbet, Brittany sole fillets with tiny artichokes and spring onions, and saddle of Sisteron lamb, the menu shows Turbot's ability to draw on Mediterranean ingredients without being a slave to Provençal tradition.
Posted by hewitt from New York on 8/22/07
My wife and I dined here earlier this month (August 2007). Superb cuisine, well presented, truly flawless service, great wine list. Staff, waiters, etc. were most friendly and helpful. Doesn't get any better, but like all near perfect things it has a price. Highly recommended.
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