ABOUT LA TERRASSE

Cuisine with many influences

The chef Eric Brujan is a travel enthusiast who likes nothing better than to marry fresh local produce with flavours from elsewhere, from Boston to New Orleans via Japan. He gets his fish from fishermen in Villefranche-sur-Mer to prepare a bouillabaisse with the fresh catch of the day in the tradition of Provençal cooking, but his steamed filleted sea bass with coconut milk and lemon grass in a tandoori sauce, sums up his desire to surprise his guests. While seasonal vegetables from producers in the Nice area allow him to concoct delicious stews and risottos, the chef also loves high-quality meat. A testimony to this is his Black Angus entrecôte, which he sources in Ireland, in an unspoiled environment. As for desserts, there is plenty of space given to classics, with a trilogy of éclairs to make the mouth water and seasonal fruit in tarts or salads, enhanced with an exotic touch.