Restaurant La Karte

Chef Stéphane Garcia orchestrates a tasting journey rooted in Basque heritage and Riviera seasonality, delivering a masterclass in technical study. The menu highlights Cantabrian anchovies hand-prepared with piquant guindilla peppers and Galician beef fillet lacquered in a mineral-rich Espelette pepper reduction. Aromatic notes of wild mint and citrus-laced honey from local hives elevate a deconstructed lemon tart, where velvety cream meets a brittle, cocoa-dusted tuile. Each plate balances the crunch of Iberian ham croquettes with the delicate, charred sweetness of seasonal vegetables, offering a sophisticated interplay of textures and vibrant, sun-drenched flavors.