Perched at 400 meters altitude in the heart of the medieval village of Èze, Château Eza seems to come straight out of a children’s fairy tale. Former residence of Prince Wilhelm of Sweden, this timeless 5-star hotel seduces with its vaults and ancient stone walls, its hushed rooms with soft velvet and its terraces suspended above the Mediterranean. Between historic charm and spectacular views, a touch of magic is added to this enchantment: the gastronomic Table Château Eza by chef Justin Schmitt!
“As a child, I was fascinated by Joël Robuchon’s show ‘Bon appétit bien sûr’. I loved recreating his recipes for my family, with the joy of introducing them to the dishes I had cooked!” Passion revealed and competition won, Justin joins the prestigious École Ferrandi Paris. During his twenty years in Paris, he perfects his expertise with great names in French cuisine: Pierre Gagnaire*** at Gaya Rive Gauche, Alain Senderes*** at Lucas Carton, Eric Frechon*** at Bristol then Christopher Hache** who accompanied him for ten years at the Crillon. “Excellence restaurants allow you to train at the highest level and grow more quickly: rigor, precision and creativity! My years with great chefs taught me culinary techniques and gestures, the taste of balance and kitchen management.”
Then… “Covid turned my Parisian life upside down. My Monégasque wife wanted to return to the South. On the advice of my friend Mauro Colagreco***, I applied for the position of executive chef at Château Eza.” And it is with brilliance that Justin delights palates; just six months after taking office, his gastronomic table is honored with one star by the Michelin Guide, and obtains a score of 16/20 from the Gault&Millau guide!
Mediterranean cuisine punctuated with citrus and flowers
Through his dishes, Justin transmits a genuine passion and a culinary identity: “our terrace offering a panoramic view of the Mediterranean Sea, my cuisine is essentially oriented around fish enhanced by notes of kalamansi, grapefruit, shiso, nasturtium… I don’t pepper. Citrus fruits and flowers replace classical pepper, in all forms: fresh, juice, pastes, fermented, dehydrated. I work them in season so I can use them all year long! I also attach great importance to sauce to ensure the depth of my dishes!” Self-challenging, valuing the terroir, asserting oneself, and innovating while never losing the pleasure of the gourmet: these are his strengths!
The menu:
1/ Iodized Beginnings
2 / Provence green asparagus mixed with crabs Grapefruit condiment and kalamansi sabayon
3/ Denti from our coasts enlivened with an emulsion of flower and nasturtium leaf, artichoke gnocchi and cocoa malt
4/ Crispy veal sweetbread studded with preserved lemons, roasted Jerusalem artichokes
5/ Frosted coconut cushion with tangy Menton lemon, crispy Nori and caviar pearls
What did I love?
- Classic French cuisine, accessible, enhanced by unexpected combinations,
- Harmonious plates where the eye tastes before the first bite,
- Subtly iodized desserts that bring an original finale to the Mediterranean meal,
- A table set facing a breathtaking spectacular view of the sea and coastline,
- The meeting with chef Justin Schmitt with a sensitive, generous and sincere soul.
A starred gastronomic table in the evening, and a more casual table at lunch.
At lunchtime, the Horizon restaurant honors local cuisine by offering a choice from the menu or a three-course menu: marinated sea bream carpaccio, vitello tonnato, braised lamb shoulder, grilled octopus… to be savored at your own pace!
This terrace lunch, between heaven and earth, where calm and serenity reign facing a spectacular panorama, would it not add to the magic of Château Eza?
Three questions for chef Justin Schmitt:
If you were an animal, what would you be?
“A little mouse, because I’m far too curious!
Your latest culinary discovery?
Enzymes. They are proteins that accelerate chemical reactions in foods and open many possibilities in cooking, both for textures and flavors.
A great road bike enthusiast, what does this sport bring you?
Cycling teaches me to push myself in effort, to channel my energy and preserve my mental state. It’s also an opportunity to spot picking spots for my dishes! (Laughs) “
Château Eza
Address: rue de la Pise, 06360 Èze
Phone: 04 93 41 12 24.
