Steps from the Garoupe beach in Antibes, Villa Miraé 5* is set like a shell, elegant and colorful, bathed in sunlight! A member of the prestigious Relais & Châteaux, what precious pearls do they offer to lovers of escape?
Travelers in search of serenity and privileged moments
, Villa Miraé offers 35 refined rooms and 8 suites, a sparkling pool, a solarium overlooking the sea as well as a fully equipped wellness area.
Like an open shell, its nacre imagined by the French architect Oscar Lucien Ono – winner of the Talents du Luxe et de la Création – is of incredible beauty: shades of golden and deep blues, noble materials (Burgundy stone, carved wood, natural linen, Murano glass), hand-made mosaics and frescos… Between sea and land, this subtle and poetic decor blooms in a lush garden!
Epicureans in search of a gustatory escape
in an exceptional haven of peace, the Villa Miraé highlights two unique experiences on the Riviera: a Mediterranean gastronomy imagined by the talented three-star Chef Mauro Colagreco from the Mirazur restaurant in Menton, and enhanced daily by its Executive Chef Can Kurt. A chance for gourmets wishing to explore the world and philosophy of Chef Mauro Colagreco, whose restaurant has been ranked the best in the world! Two tables, two atmospheres: the Miraé bistro for convivial lunch and/or dinner, and the gourmet table Amarines for an intimate and creative dinner.
The Amarines Gourmet Table invites you to discover the richness of the Mediterranean terroir through a seasonal, responsible cuisine – sustainable agriculture and fishing – that enhances noble products without ever denaturing them.
On a terrace under a fig tree providing gentle coolness, sun rays setting on a tablecloth, the service elegantly unveils its culinary pearl:
*Amuses Bouches*
*Socca chips Eggplant caviar Iberian anchovy, Carrot Cumin, Barbajuan chard goat tapenade*
White Wine Chablis 2022 Domaine Pinson Frères
Sunny and fragrant Provençal bites
*Carpaccio San Remo Gamberoni Citrus Basil Oil*
Citrus sphérification to mimic fish eggs, an elegant touch and explosion of freshness
*Camargue Shellfish Stew Saffron from Sospel*
Dish like a bouillabaisse, with intense sea flavors
*Roasted Lamb from the Alpilles Var Cucumber Sheep’s Yogurt with Lemon*
Tender lamb, condiments and sauces like a tzatziki
*Chariot of Aged Cheeses*
Saint Roman, Blue, Ash-coated Goat, Fresh Sheep
*Dark Fruits in sorbet and fresh Summer Savory Toasted Buckwheat Coffee Sauce*
*Mignardises*
Intense taste: bitterness of coffee, acidity of fruits, and spice of savory
What did I like?
– The impeccable quality of the products, a guarantee of demanding cuisine,
– The privilege of tasting seafood stew reminiscent of bouillabaisse, a tribute to the Great Blue,
– The lamb worked in a tzatziki style for a gourmet stop in the West,
– The daring dessert by Pastry Chef Léa Fanchon with a promising future,
– The professional service designed to make you feel unique, in a haven of peace.
Aside with Chef Can Kurt
What is your journey with 3* Chef Mauro Colagreco? What has he taught you?
” I’ve been his sous-chef for five years. Chef Mauro has taught me respect for the product through responsible cooking: every dish served is enhanced with care and passion, without ever denaturing it. He taught me reactivity: having an “on” brain, always being alert to create, anticipate, and adapt. Chef Mauro is an intelligent and talented man with well-developed senses… and humble; a quality he has managed to transmit to his entire team.
How do you together create the cuisine at Villa Miraé? What do you wish to convey to the gourmet through your plates?
Chef Mauro imagines the menu and we work on it in the kitchen. I know his values, his tastes, and his expectations… our teamwork is efficient and based on trust. Our gastronomy, between the Provence land and the Mediterranean sea, is meant to be visible and without frills: no unnecessary embellishments. The idea is to enhance the product, without ever denaturing it. A precise cooking, a precise seasoning, a well-thought condiment. We select our products locally through farmers, fishmongers, and artisans from the region. To discuss, exchange, move forward together: essential to value their hard work! Through our creations, I want the gourmet to go “wow” at the first bite… to convey emotion and taste memories!
What are your plans at Villa Miraé?
With our two restaurants open for three months, my priority is to establish our culinary footprint and satisfy our delightful clientele!
For the Miraé bistro, I want it to be known by everyone, as well as by the locals: quick or extended lunch breaks with continuous service, and relaxing evenings.
For the Gourmet Table Amarines, I sincerely wish for it to be recognized by gastronomic guides, and to earn a Michelin star; the dream of the House!”
Villa Miraé – Cap d’Antibes
Address: 770 Chemin de la Garoupe – 06160 Antibes
Restaurant Amarines
Opening hours: Tuesday to Sunday from 7:30 PM to 10 PM.
