From my last experience in the US it's even below. And in the past prices in zhe US were quite good....

Defint
For sure no loss-prices....

Definitely an X if not XX on the food porn scale.

Love the Picasso ceramics on the wall, could do with those at home

Yes, that would not be bad. There were significantly more in the museum,



And some at the restaurant I didn�t took pictures from.

At first, we had planned to go to Nice again, but then we decided on Menton, where we had �only� eaten at Mirazur during our last visit. There is good security (at least from the picture) at the parking lot.

Menton is right on the beach. Here and there, people were still bathing.

A few impressions from the city.

There is an interesting cemetery above the city. Unfortunately, a storm was forecast for that day and so the cemetery was closed for safety reasons, despite the good weather at the time.


At least there was a good view a few meters further on.

The museum is housed in a 17th-century bastion.



It's all right to walk through it once, but in my view, that's done in 5 to 10 minutes.

The prehistoric museum of Menton displays a beautiful collection of finds from the area and is particularly concerned with underwater archaeology. It is well worth a visit.

The Basilique Saint-Michel is located on an elevated square.






The closed chapel of the P�nitents-Blancs is also located there.

The basilica was not that easy. First, it was closed, then a funeral took place (you can see the coffin stand and flowers in a photo). The third time it worked.

In the evening, we went out to eat again. Just a few meters from Belles Rives is the Cap d'Antibes Beach Hotel. This is also a 5-star hotel with a restaurant that holds a Michelin star. It is the Les P�cheurs. Unfortunately, there are no outdoor shots this time because it has been raining like monsoon.
The restaurant is furnished with lots of wood, a bit like a ship. Not necessarily my style, but coherent.


The menu

We had the six-course menu, no changes were needed. But first the amuse bouche.







Mediterranean squids and clams Cooked "Alle vongole"



The dish was surprising because the �noodles� were made of squid. I liked it.
Mediterranean Giol oysters On the coals, colonnata sail, Jerusalem artichokes, iodized juice



I liked the dish, but of course you have to like oysters.
Beautiful langoustines Cannelloni with verbena and lemon balm flavor


This was also a layered, good dish.
Mediterranean�s Fishing Return On the barbecue, herbaceous juice and textures of Criste Marine


It continued at a high level, which was also really good.
Local catch from our friend Tony Fresh fig and fennel, fig leaf infusion


Delicious again.
The cheese cart, please!


A nice selection, including some more unusual cheeses.
Pre-dessert


Roasted and fermented plums Yogurt cloud and verbena cream


Petit fours

The bill

That evening, everything was just right (except for the weather). The service was very friendly and attentive and the food was of high quality. I can't say for sure whether I liked it better here or the day before, both meals had something. I would go back there in a heartbeat.

We spent the next day in Grasse. Since we already knew the city, our main goal was to attend a perfumer course. But since we were relatively early, we went to the Fragonard Museum first. You can visit the museum for free and the collection is quite nice. There are various bottles and other exhibits to see.

The actual workshop was at Galimard. It takes place in a rather inconspicuous shop that we already knew from the last time. We had booked a workshop in German. The workshop costs �60.00, and for �10 you can book an accompanying person. Since I have absolutely no interest in creating my own perfume, I decided on the latter. I was the only companion, which I do not regret to this day.
Before it started, we had to wait and I was reprimanded because I made associations regarding this lemon soap.


Well, during the actual course, we tried out all kinds of essences that were then used to mix a perfume (5 each for base note, heart note and top note). The guy at the next table was totally enthusiastic while creating his new winter perfume. Don't worry, I was well-behaved and didn't comment on it. At least not until we were back in the car



At the end you get your perfume. If you want a bottle that you can spray with, you pay another �12, I think. Business-minded... Since the other bottle was the last crap, everyone took a bottle like that.

GF was totally thrilled, so it must have been great. I'm probably not the right person to ask. My greatest pleasure during the two-hour workshop was to make fun of other participants who didn't share my lack of motivation (especially the guy next to us � sorry) inside and silently. But as long as GF was happy, I was happy too, of course. I wanted to please her and I succeeded completely.

In the evening, we went to the Louroc Restaurant, the Michelin-starred restaurant of the Hotel du Cap. It was also GF's birthday, so it should be a nice evening. After we arrived, we first walked through a kind of living hall that precedes the restaurant.

I can't say why, but somehow I didn't feel really comfortable in the restaurant. It is beautifully decorated.



Olive paste

Mocktail

It was actually clear that we would take the tasting menu. Especially when you look at the a la carte selection and the pricing.




What happened next was unique in my restaurant visits. The head waiter (more on him later) simply stated that there was no tasting menu today and that we would have to order � la carte. What? It was probably something out, but you can still offer a menu. Then you swap something around. But this kind of thing is probably not necessary in this super restaurant. You can imagine that joy is not the result. So we chose � la carte, but with little enthusiasm.
Bread

Amuse boche


It was some kind of celery stuff. You could eat it, but it wasn't really great.
Langoustine Grilled, green beans, tarragon, foamy sauce

Of course, langoustines always taste good, but this preparation was particularly good. I have known more creative dishes. Is it worth �96? I think not.
Tomatoes from � Bruno Cayron � Confit with spices, fresh herbs and bread, tomato juice and seeds, basil leaf and garlic bread croutons

62 � for a tomato is quite a lot. The tomato was tasty, but not extraordinary either.
Turbot Slow-cooked, lemon gnocchi, seaweed and fishbone juice



I love turbot and I also like to prepare it myself. It doesn't taste much worse. Considering that this dish cost �105, there is little to be said for it.
Red tuna Charcoal grilled, vegetables cooked like a ratatouille, pequillo pepper juice with basil oil

At �86, a real bargain. The dish was not bad and was probably the better of the two main courses. But for a star, it was still relatively little, not to mention the greater honors. We were offered cheese (at a steep price, of course, at �30), but we didn't feel like it.
Pre-dessert


Fig Meadowsweet, Provence fig and fig leaf-flavored ice cream



GF actually didn't want to have dessert at first and it would have saved �37. It really wasn't anything particularly good.
Peach Peaches in three ways seasoned with verbena, marjoram pesto and vineyard peach sorbets

Even the dessert couldn't save it.
Petit fours



Let's start with the food. Compared to the two previous evenings, it was at least a class worse. Uninspired and uninspiring. But the service is another issue. No tasting menu? That can't be true. Anyway, there were two categories of employees. Those who tried their best but needed training (the lower ranks). And those who didn't cut a good figure. Impersonal, limitedly friendly and just bad. The top was the head waiter. To be honest, I spent half the evening thinking about which of the employees I would fire immediately if I were responsible. How they were already walking! I have rarely experienced anything so bad.
The bill was not a pleasant surprise either. Incidentally, there was no tip for the service either; in fact, they should have been given an extra 50 cents on top of it. I am still annoyed.

The next day when I checked out, I complained. They even called the food and beverage manager. I didn't really feel like waiting, because I wanted to leave. But since I'm a friendly person, I waited. I told him what had happened, and he agreed that they could offer a tasting menu with different items. I was reasonably satisfied. At the next gas stop, I received an email with a standard text (unfortunately I no longer have it, I deleted it immediately) explaining to me that it could happen that dishes are out of stock. They could have saved themselves that....