New chefs, new menu.
Michelin starred restaurant Mandarine has a new kitchen team under the leadership of Laurent Le Cann and Philippe Virissel. The dynamic duo have devised a new menu including dishes such as roast langoustines, artichoke and olive focaccia with hazlenut oil and balsamic dressing, or ombrine (fish) cooked on a hot plate with riviera vegetables and tomato condiments. A festive menu has also been created for New Year's Eve that includes 5 dishes and South African Merlot as served for the Prince's wedding.
The changes follow the departure of chef Patrick Raingeard, who's taken over at the exclusive Cap Estel hotel just down the road between Eze and Cap d'Ail.
