At La Vague de Saint Paul, Chef Akhara Chay’s kitchen

Nestled on the heights of Saint Paul de Vence, not far from the Maeght Foundation, La Vague de Saint Paul is a haven of peace and greenery where it is good to pose for a gastronomic moment.

RESTAURANT IN THE GOLF GARDEN – On this beautiful April day, the immaculate tables on the vast terrace of the Jardin de la Vague contrast with the symphony of greenery of the Mediterranean garden where olive trees, agapanthus, lavender, rosemary and rose bushes stand side by side. No sooner had the restaurant reopened than regulars rushed to find Chef Akhara Chay’s cuisine, inspired by the French tradition and the Thai and Cambodian tradition that shook his youth. In addition to the daily menu with ceviche of salmon, coconut milk, lime and spring onions, caramelized avocado as a starter, the choice between a sea bass fillet or a roast flank steak and their garnish and a chocolate passion finger , crunchy praline, maracuja sorbet for dessert, the chef signs a menu with 4 starters, 4 main courses and 4 desserts where we find his signature dishes praised by customers: Foie gras cutlet, Timut pepper, Japanese pearls, combawa , Dashi Consommé and Angus Beef, Lacquered Fillet Cooked on the Hibachi Barbecue and Vanilla Sweet Potatoes, Sesame, Chimichurri Sauce and Angus Beef Tomahawk Cooked in a Wood Oven, Seasonal Vegetables, Panisses d’Aqui with Rosemary, Meat Juice with Foie Gras.

Ceviche of salmon, coconut milk, lime and spring onions, caramelized avocado.
Click on the photos to enlarge.

To start this lunch, our inclination leads us to Langoustines topped with puffed rice, Thai avocado, red onion pickles, reduced cup juice with Asian flavors and scallops in carpaccio, mango passion fruit vinaigrette, barberry, coriander juice. Clara, the sommelier, recommends a Clos blanc from Château la Martinette, a monovarietal rolle from the Côtes de Provence, to accompany our choices. As an aperitif, the chef makes us discover his Ceviche of salmon, coconut milk, lime and spring onions, caramelized avocado, which in itself is a trip to the Land of Smiles. Freshness, smoothness, citrus notes, spiciness and sweetness mingle in the mouth. This prelude announces other delights that this mixed and masterful cuisine has to offer. Make way for the starters, the scallops give the illusion of a fried egg with a subtle interplay of thin strips around a heart of mango. The sweetness of the mollusc pulp contrasts with the fresh and sweet taste of the fruits and the spicy taste of the barberry, an invigorating appetizer that is perfect for this spring lunch. The langoustine plate offers a wonderful palette of flavors and colors. The roundness of the avocado mingles with the delicacy of the langoustines, both boosted by the pronounced flavor of the onion and reduced juice. Original compositions, masterly combinations, the chef only has to draw on his innate or acquired personal resources to envision an authentic cuisine recognizable by its freedom and its naturalness.

Scallops in carpaccio, mango passion fruit vinaigrette, barberry, coriander juice.

Langoustines coated with puffed rice, Thai avocado, pickled red onions, reduced foam juice.

The meal continues around a fillet of lacquered Angus beef cooked on the hibachi barbecue and vanilla sweet potatoes, sesame, Chimichurri sauce and John Dory fillet, sumac, creamy basmati rice with spicy and saffron, coconut milk bisque, lemongrass, galangal. Both have become permanents of the leader card. What can we say about this Angus beef, except that this meat would reconcile any vegetarian with the animal world. The tenderloin is absolutely tender and the treatment on the hibachi barbecue retains its natural tenderness, alongside the sweet potato makes for a pleasant surprise on the palate. As an atoll surrounded by a lagoon, the fish takes its distant origin with sumac, coconut milk, lemongrass, galangal and basmati rice. We believe it! Long live the mingling of cuisines and cultures, where one feeds the other for the guest’s pleasure. Eric, who takes care of our table, can come and pick up our satisfaction.

Lacquered Angus tenderloin, cooked on the hibachi barbecue and vanilla sweet potatoes, sesame, Chimichurri sauce.

Fillet of John Dory, sumac, creamy basmati rice with spicy saffron, coconut milk bisque, lemongrass, galangal.

Make way for pastry chef Frédéric Benvenuti’s desserts: a Tatin-cooked Golden Apple, crunchy speculoos, mascarpone cream, cider sorbet and poached rhubarb with grenadine, vanilla almond milk cream, almond crumble, Marsala vanilla ice cream. These two desserts are a balanced combination of sweetness and acidity. Topped with a fishing net, the rhubarb is wrapped in a soft layer of cream, the crumble that combines crispness and crumbliness. The apple is an impeccable construction of cylinders and straight lines, a beautiful aesthetic that foreshadows a gastronomic and slightly regressive moment of tea time with her grandmother. At this moment, Akhara Chay enters the terrace to confer with his clients, a moment he considers essential to collect the impressions of each other. The chef, who has worked for many years in beautiful starred restaurants, has been running the restaurant Au Jardin de la Vague since 2017, where he creates through the seasons a very personal cuisine, the fruit of his cultures and his encounters, a cuisine that pleases and which has managed to unite a clientele of regulars who like to meet in this preserved place on the Côte d’Azur.

Poached rhubarb with grenadine, vanilla almond milk cream, almond crumble, Marsala vanilla ice cream.

Restaurant in the garden of the golf
Hotel The Wave of Saint Paul
Chief Akhara Chayu
Master restorer and apprentice of Escoffier
Salettes path
06570 Saint-Paul-de-Vence

Phone: 04 92 11 20 00
This email address is being protected from spambots. You must enable JavaScript to view it.
www.vaguesaintpaul.com/fr/

From May to September: open from Tuesday afternoon to Sunday evening
Reservation is recommended

Chef Akhara Chay, Maître Restaurateur and apprentice of Escoffier, of the restaurant Au Jardin de La Vague.

Pastry chef Frédéric Benvenuti.

Lunch menu on weekdays 35€
In 3 services Water and coffee
Weekend lunch menu 38€
In 3 shifts
card menu 75€
1 starter – 1 main course – 1 dessert
Chef’s Carte Blanche 95€
In 8 shifts according to the mood
The Chef’s Table 150€
A real ballet
Up to 4 people

Views towards the restaurant terrace, gardens and pool below.

Copyright ©2022 NRV Nice Rendezvous. All rights reserved.
@ actualites_nrv #Nice06

All the latest news from NRVNiceRendezVousthe meeting place with the events, culture and history of Nice, the Côte d’Azur and the Principality of Monacoare presented here by Google News

Leave a Comment