The walk along the corniche, from Beaulieu sur / Mer to Saint Jean Cap Ferrat, is one of life's joys.
Mid-way, you pass the late David Niven's villa with its amazing, Mediterranean outlook. Down on the port lies a number of restaurants one of which is Le Sloop. It positions itself as a "Restaurant Gastronomique" and, judging by our lunch there today (28 Feb. '13), it most certainly is.
The menu du jour offered ample choice and we both had a salad of beautifully presented scallops: a line-up of three, gently sauced, with batons of green apple at one end of the elongated plate. A complementary panacotta Bon Bouche of 'fluffed-up' mozzarella & basil preceded it and positively set the seal.
My wife's fillet of gently poached sea bass was both elegant and imaginative. Amaginative in that it was topped with what looked like thin, sculptured, Chinese Prawn Crackers. But they were streets ahead. Here again, the saucing was a master stroke. The writer's cut of beef was cooked 'a point' - precisely as ordered. Back to the saucing again: super! Once more, sculpturing came into its own but on this occasion, it was fashioned from filot pastry. Warm goat's cheese, topped with seeds, nuts and candied orange peel arrived, unannounced. Dessert. Another triumph. A profiterole, filled with cream Anglaise, was accompanied by a boule of orange sorbet.
Chef/Proprietor Alain Therlicocq put all of this together and Mme. Therlicocq, single handedly, served it. Absolutely stunning, port-side value at Euros 32 a head, incl. service and the usual taxes. I take my hat off to them and, unhesitatingly, give them the coveted "'Barton Bon Viveur Table Napkin Award". With a bottle of Rosé and a half bottle of Badoit, the total, inclusive bill amounted to Euros 107. And despite it being a nippy yet bright Winter's day, with not too many people about, we nonetheless chose to sit on the terrace to enjoy, among other things, the bobbing, moored-up yachts just a couple of meters away.
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