Address in Montauroux offering both classic and modern cuisine, meats and cheeses
David Carré offers a cuisine that he describes as "classic and modern at the same time". The young Burgundian chef doesn't hesitate to get up at the crack of dawn to work, meet local producers and cook new recipes on a menu that changes every 5 to 6 weeks or so. Recently for example, organic chicken egg fried in the scents of the undergrowth, the shoulder of lamb from the Barrière farm in Montauroux, selection from the cheese dairy "La Pastourelle" in Châteaudouble, and a chocolate variation for lovers!
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Members' reviews on LE CARRÉ D'ANGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Nouvelle carte plutôt inventive mais la carotte n’apporte pas grand chose au foie gras sublime, mais joli décoration.
Sauce un peu trop dominante dans le homard en cocotte, mais super produits
Des critiques, uniquement pour avancer et permettre au chef d’accéder aux étoiles Michelin, car ça serait mérité
Les amuses bouches et mignardises top
Très bon conseil pour le choix du vin et attentions du personnel très conviviales et sincères
On y reviendra sûrement
Serveur au top