A few steps from the Croisette and the Palais des Festivals, at the foot of the picturesque le Suquet district, we suggest you discover the gourmet kitchen to the Mediterranean colours of Christmas Mantel, developed according to the seasons with the products from the garden.
MANTEL, it's Provence who is coming to your table! some ideas for eveilller your taste buds: the square of lamb simply roasted with a little garlic confit, sliced juice and casserole of vegetables in the flower of thyme; ravioli of lobster and tender leeks, shellfish juice emulsified; an Octopus of rock Montparnasse of the Lérins Islands, melting apples and spring onion confit; the daube of beef to the Provencal Panisses just pan-fried; the cuttlefish of the fishermen of the Forville market to a la plancha, parsley pesto, tomato jam and lemon confit; the traditional flowers of Zucchini fritters; or even the famous Italian risotto with its truffles and its juice veal; ... and a nice wine list for your tasting. Whatever your choice, you will enjoy! Keep a small place for the tray of pastries.

It is in an intimate setting and contemporary Mantel Christmas and his team welcome you with courtesy and discretion, for a moment of indulgence and tranquility.

It is advisable to call to book.

Christmas Mantel, began his career at the Negresco in Nice. He then worked for Mr. Alain Ducasse in 1990, at the Louis XV in Monaco and continues to work at his side to the pine forest of St Tropez where Mr. Ducasse is a consultant.
In 1993, he took over management of the hotel Restaurant the Muscadins at Mougins, where he is Chief Cook, his adventure will last for 10 years before opening his own restaurant "the Mantel" in 2002 at a few steps from the Croisette and the Palais des Festivals.

Open on sunday