Paris

Eze is very very touristy. The expensive restaurants you can find in the Gault/ Millau like the Chateau Eza, Grill du Chateau or Chateau de la Chévre d’Or but I recommend always cheaper places when I can find them. In this case you have

Le Nid d’Aigle, 1 rue du Chateau, tel 0493411908. Closed Wednesday from mid-November to mid-December.
Provencal cuisine in this cute place high up in the village. Lapereau en gelée, gigot à la ficelle, durade au herbes, salade de rougets poelés. Terraces surrounded by vineyards and trees. Two menus for 22 € and 29 €.

Le Troubadour, 4 rue du Brec. Tel 0493411903. Closed Sunday all day and Monday for lunch and all school holidays, 1-10 of July but open in August of course.
When you will have pushed your way trough the tourist hoards to accede to this old house with a relaxing décor and atmosphere. Fresh cuisine and great savours. Menus for 20.50 € for lunch and 28 € and 39.50 € for dinner. tarte fine chause aux pommes de terre et à la truffe, poitrine de pigeonneau aux zestes d’agrumes et jus de boeuf, saint-Jacques roties au jus de poularde, gratin de fruits rouges or glace au miel et au nougat. Smiling service but easily panicking. Let’s forgive them since the food is good!

Richard Borfiga, place du general de Gaulle tel 0493410523 fax 0493412679
Used to be a great table, but lost some of its feathers. Gault/Millau supposes it is because he dispersed his activities too much. But it is evident that they don’t have to look for products elsewhere when they have them all around. Salade de rougets poelés en portefeuille, rable de lapereau aux olives, fleurs de courgette farcies au basilic. The service is spotless. A pity there is no terrace to view the magnificent panorama on Eze. 29-50 €

Auberge Eric Rivot on the Basse Corniche tel 0493015146 fax 0493015840. On sea level along the road.
Former assistant of Marc Meneau in Vezelay, Eric Rivot uses quality products to cook in a confident master ship for mixing savours. Although his cuisine comes out a little heavy and sauced, he is attached to the Provence products and knows how to get the maximum out of it. Very reasonable menus quality/price minded: 19.50, 26.50 and 32 €. Gratin de macaronis au foie gras, homard en ratatouille à la gelée de citron, pavé de loup en peau croustillante au ffenouil sauvage, sauté de poire en feuille chocolaté, biscuit au pommes sautée à la mousseline vanille.

From Nice to Saint-Tropez (suite)

Cap d'Antibes

Juan les
Pins-Golfe-Juan-Vallauris

Cannes

Iles de Lerins

La Napoule and Henry Clews

Esterel cornice to Frejus

Frejus

Sainte Maxime to Port Grimaud

Old Grimaud and Cogolin

Saint-Tropez

From Saint Tropez to Cassis

Ramatuelle-Gassin-Croix Valmer-Cavalaire sur mer

Le Lavandou-Bormes les Mimosas