4 star hotel

With the arrival of the spring is reborn Red Roe, our bar beach. In the shade of reed screenings or - in summer only - under stars, we feast on a simple and sunny cooking(kitchen) there, in the accents of Noon. Here, the tuna is cooked " has her(it) worked ", gambas is singed in the anisette and the square of lamb is roasted in the spices of Provence. In July and August, we can however prefer them Red Roe Salad Bar, our formula sideboard(buffet).

The sight on the sea gives you envy(urge) to clear off? No problem: you are here in the realm of water sports. Nautical bases and pleasure ports indeed succeed one another near the 4 star hotel. A small tour(ballot) in buoy, in ski or in jetski, a regatta any sails outside in bay(berry) of Cannes, around the islands of Lérins, a quiet stroll towards the deserted creeks of Estérel … Live the méditerranée as check seems to you.

Valère Hébert, formed in the sommellerie to the Golden pig in Paris, doubles studed Michelin in 1981, the person in charge of the restoration, adds a major trump card to the prestige and the quality of the Star of Seas, so much its route(course) is brilliant. Before practicing as Butler at Jouteux to Saint-Jean-Cap-Ferrat and Jacques Chibois in Fat, Valère Hébert had the opportunity in Paris to be next(go alongside) to Passard (The Arpeggio - 3 stud Red Guide) and Vigato (Apicius - 2 stud Red Guide).Summer light cooking(kitchen) at your choice in the 4 star hotel, seafoods, fishes considered in the tahitienne, mesclun of green asparaguses in truffles summer, gambas, or still luxurious sideboard(buffet) at the price(prize) very studied by 23 €, as well as for the small hungers oven with pizza in the campfire, the barbecue.