Louroc Restaurant

One Star Michelin

Sébastien Broda has created a menu that expresses an authentic dialog between the Mediterranean and Provence for the hotel’s gastronomic restaurant. The two territories meld in a cuisine that is close to nature, drawn directly from the source.

Our chef has created a bespoke dining experience in close collaboration with local artisans and working hand-in-hand with the region’s best producers, glorifying their refined ingredients in every dish. His culinary creativity reveals the authenticity of rare products and is guided by the endless pursuit of extraordinary flavor. Louroc promises an unforgettable dinner with sunset views over the Mediterranean.

For lunch, welcome to Eden-Roc Restaurant.

book a table

Opening season

Open:

From April 18th to October 15th, 2025

Access:

Reservations available for non-residents.

Opening hours

Dinner:

From 7.30pm to 10pm (last order at 9.30pm)

Dress code:

Please be informed that dress code is formal. For dinner men are required to wear a long sleeved shirt, long trousers and closed shoes.

Tel:

+33 (0)4 93 61 56 63

Email:

[email protected]

Address:

Boulevard JF Kennedy, BP 29 - 06601 - Antibes Cedex

An artistic approach to contemporary gastronomy

Contemporary nostalgia

"In designing for Louroc Restaurant, we were influenced by the knowledge that this is an historic rendezvous site. Many notable guests have dined at these tables, and countless legendary encounters have occurred here. Our designs therefore do not seek to erase the past, but to honour it and explore it further. We have maintained the original arches as a nod to tradition but proposed a refreshed look with the introduction of bespoke contemporary furniture.’" Patricia Anastassiadis, Architect and Designer

Culinary creativity

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Net prices in Euros, taxes and service included, drinks not included.
Our “homemade” dishes are elaborated on site from raw ingredients and fresh products. In case of any special diets or food allergies or intolerances,consult our allergen guide. Also, please note that a selection of gluten-free pasta and gluten-free bread is available, as well as a selection of vegan dishes. We inform you that our dishes may contain traces of the following allergens: eggs, milk and milk by-products, cereals with gluten, mustard, sulphites, nuts, sesame, peanuts, celery, fish, molluscs, shellfish, lupin and soy.
Therefore, we cannot guarantee the absence of any cross contamination between products.
Our beef and veal meats are from France, Spain, Germany, Austria and USA origin. Our poultry meats are from France origin.
Our pork meats are from Italy, France and Spain origin. Our Lamb meat is from France origin.
Caviar: “Impérial de Sologne” Acipenser baerii variety is from France origin.

Louroc Restaurant

One Star Michelin

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Practical information

Opening season

Open:

Access:

Opening hours

Dinner:

Dress code:

Tel:

Email:

Address:

An artistic approach to contemporary gastronomy

Contemporary nostalgia

Culinary creativity

Filter

Menu

Tasting menu - 250€

Shellfish - Invigorated with yuzu juice, caviar and lovage oil

Zucchini flowers - Stuffed with fresh goat cheese, lemon, mint-infused oil jus

Tuna - Lightly flame-sear ed, inspired by the essence of vitello tonnato

John Dory fillets - Olive oil-seared, served with a medley of shellfish and garden vegetables, evoking the flavors of a traditional pistou soup

Lamb Saddle - Roasted, gnocchi with fresh goat cheesemerguez condiment, cooking jus

Mature cheeses from near and far, showcasing the craftsmanship of producers and master affineurs

Chocolat - Jasmine-infused freshness, Peruvian 66% chocolate in multiple textures delicate meringue

Our selection of caviar, from France and beyond

Maison Prunier

Maison Petrossian

Maison Nordique

Maison Riofrío

Starters

Tomato - Served on a tableside, seasoned with capers, olives, crouton and fresh herbs, sherry vinegar dressing

Summer greens - Crunchy young shoots, raw and cooked vegetables, flowers from near and far, elderflower vinaigrette

Shellfish - Invigorated with yuzu juice, caviar and lovage oil

Gamberoni - Cooked in olive oil, tomato, verbena, shellfish heads consommé

Rock fish soup - The essence of the Mediterranean captured in a sun-kissed broth, a tribute to the sea’s bold flavours. Fennel, saffron-infused potatoes, croutons and rouille emulsion

Zucchini flowers - Stuffed with fresh goat cheese, lemon, mint-infused oil jus

Tuna - Lightly flame-seared, inspired by the essence of vitello tonnato

Fish

Bouillabaisse “Eden-Roc” for 2 people - A delectable ritual to be shared, where every spoonful tells the story of the noble art of fishing.

Royal-style bouillabaisse with spiny lobster

Seabass “Eden-Roc” style for 2 people - A timeless classic, elevated by our craftsmanship, an ode to the sea at its finest

Sole “meunière” for 2 people - Prepared meunière-style, with parsley, a touch of lemon, and a silky samphire butter

Grilled or roasted spiny lobster

Selection of fishes, cooked to your liking: baked or in salted crust - The essence of the sea, unveiled through an exquisite cooking technique, where tradition meets delicacy.

Langoustines - Slow-cooked, served with green beans and Colonnata lardo, toasted almonds confit shallots, and a tarragon sabayon

John Dory fillets - Olive oil-seared, served with a medley of shellfish and garden vegetables, evoking the flavors of a traditional pistou soup

Meat

Lamb Saddle - Roasted, gnocchi with fresh goat cheese merguez condiment, cooking jus

The notorious steak Diane - A legendary dish, flambéed before your eyes, reviving the grandeur of fine dining

Duck breast from “Maison Burgaud” for 2 people - Pan-seared skin-side down, served with seasonal fruits, sweet onion purée, and a lemon-verbena jus

Poultry from “Maison Daudet” for 2 people - Roasted on the bone, stuffed with a parsley and garlic, served with a cocotte of girolles and almonds, woodland sabayon, and roasting jus

Beef fillet - Pan-seared in the spirit of a classic Tournedo Rossini

The daily roast trolley - A tableside performance where carving becomes an art, and every plate a celebration. Day after day, discover our specials, served “à la Française”

Side dishes

Green bean cocotte

Spinach cocotte with sweet garlic

Potato purée

Potato purée with melanosporum truffle

Chanterelle casserole with cebettes

Artichoke cocotte with coriander

Provençal tomato

Cheeses

Our cheeses from near and far, with the expertise of our producers and ripeners

Les Grands Desserts

Chocolat - Jasmine-infused freshness, Peruvian 66% chocolate in multiple textures delicate meringue

Raspberry & Rhubarb - Soft vanilla sponge, rhubarb sorbet in a sugar crust, and fresh raspberries

Sharing a tart - for 2 people

La coupe glacée : Peach Melba - Poached peach and peach sorbet, topped with garden verbena whipped cream

Menton lemon soufflé - A light and airy soufflé made with fragrant Menton lemons

Choose your flavour soufflé (to be ordered 24 h in advance)

Crêpes - Flambéed at your table for a touch of theatre

Vins de dessert au verre

969 Rivesaltes, « Legend Vintage », Domaine Gérard Bertrand

1999 Ermitage, « Vin de Paille », Maison Michel Chapoutier

2013 Sauternes, Château d’Yquem by Coravin

1975 Maury, « Legend Vintage », Domaine Gérard Bertrand

Expresso Martini Cocktails

Classique with Vodka Belvédère