Alain llorca
La Colle-sur-Loup
Mediterranean cooking overlooking Saint-Paul-de-Vence
Alain Llorca, a well-known figure in Riviera cuisine, has built his career in several established kitchens, including the Negresco Hotel in Nice and the Moulin de Mougins. Today he leads his restaurant in a Provençal farmhouse in La Colle-sur-Loup, where the terrace looks across the hills towards Saint-Paul-de-Vence.
His menu focuses on Mediterranean ingredients and careful preparation. Fish supplied by small coastal boats is paired with dishes such as caponata and lightly seared green chard served with a spiced sauce. Veal may be presented with a cream of tuna, burrata and sage ravioli.
Desserts follow the same measured approach. Options include a warm chocolate tart served with citrus sorbet.
DINING OVERLOOKING SAINT-PAUL-DE-VENCE From the dining room to the terrace, each space offers a different perspective of the surroundings. Built from local stone, the bastide looks across the village of Saint-Paul-de-Vence and the nearby hills. Guests can dine indoors or outside while taking in the view over the village and countryside. The setting is suited to both a relaxed meal for two and a longer lunch or dinner with friends. In this setting, the chef presents a menu designed to be shared and enjoyed at a steady pace. Looking for a restaurant with clear views of Saint-Paul-de-Vence while you dine? CUISINE INSPIRED BY THE MEDITERRANEAN Alain Llorca’s menu focuses on seafood and ingredients sourced from the surrounding region. The kitchen works closely with seasonal produce, selecting fish, vegetables and herbs that reflect the character of the Mediterranean. Each dish highlights the natural flavours of these ingredients through careful preparation and balanced combinations. The result is a menu shaped by the sea, the seasons and the produce available locally.
Contact information
350 route de Saint-Paul - 06480 La Colle-sur-Loup
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