Riviera Restaurant

Mediterranean amberjack crudo meets white peaches from Provence, iodine-rich elements are served pure and unadorned, the “Georges Fevre” sea bass glows with a tomato syrup infused with truffle pesto, and whole roasted duck is elevated by a sauce of eleven floral and citrus vinegars. Whether on the terrace or in the dining room, time slows, and the Riviera becomes pure sensation. 

Chef Guillaume Boumati brings a sensitive refinement to the cuisine at Restaurant Riviera, guided by the seasons and inspired by the Mediterranean.

Between land and sea, he celebrates the beauty of each ingredient, elevating it through precise technique and the strength of his creativity. Driven by passion and rigor, he orchestrates his team like a living score, where every plate becomes a moment of balance and brilliance.

Under his direction, Restaurant Riviera unfolds as a stage of culinary emotions, where the light of flavors, the precision of textures, and the elegance of movement come together in perfect harmony.