Dîner

Entre Terre & Mer

Le Cannet, Provence-Alpes-Côte d'Azur, France

Description

I grew up in a family of very open mind. I lived my youth in different countries in contact with the people and their cultures. My father was importer of industrial equipment and my mother doctor for children in the hospital. Due to my roots cosmopolitan, French, Italian, Spanish & English, I am very interested in visiting other cultures.
My cuisine is a mix of the colors of the Mediterranean sun. I am very sensitive to the tracability products and favors local suppliers and organic ...
In my profession of travel agent, receptive, I have chef friends gourmet restaurant that my communicate their experiences.
My concern is respect for the product in the cooking and processing ...

For easy our meeting , i pick you up & drop you by car in the center of Cannes.
or
Bus line 12 to Hotel de ville & Train station
Timetable at 12h10 & 19h50
Stop to Stade Maurice Jeanpierre

Au menu :

  • Apéritif
  • Entrée
  • Plat principal
  • Fromages
  • Dessert
  • Boissons alcoolisées

A table

  • Format: Dîner
  • Influences: Cuisine française

Quelques préférences

  • Minimum: 2 personnes
  • Maximum: 6 personnes
  • Table idéale pour: Des touristes, Des étrangers

Précédemment à la table de Olivier

Découvrez quelques plats sortis de la cuisine de Olivier pour vous mettre en l'appétit !

  • Petits Farcis Nicois

    Petits Farcis Nicois

    Plat principal

    As many recipes as families and Niçoises far be it from me to claim to have the "real" because there is none. Let me explain: these recipes are handed down from mother(in my case it's my grandmother)

  • Veal Blanquette

    Veal Blanquette

    Plat principal

    Veal in the white sauce . The success of this dish lies in the slow slow cooking meat and vegetables (carrots, leeks, onions) during which releases the "pith and marrow" of ingredients to compose ....

  • Red Mullet filet

    Red Mullet filet

    Entrée

    Fillet fried red mullet on the extra virgin olive oil and arugula salad.

  • Duck terrine

    Duck terrine

    Entrée

    Jean Michel Coccalotto chef of Hotel de France to Vire in Normandy.
    Ingredients: Duck lean pork jowl, Calvados ....

  • Lapin a la moutarde / Rabbit with Dijon Mustard

    Lapin a la moutarde / Rabbit with Dijon Mustard

    Plat principal

    Rabbit farmer quality "Label Rouge" covered with Dijon mustard roasted with olive oil and herbs de provence. He slowly cooked in a cast iron pot. Tagliatelle with fresh pasta.

  • Daube a la provencale / Braised beef & gnocchi

    Daube a la provencale / Braised beef & gnocchi

    Plat principal

    The braised meat is a specialty from Provence (Provencal Adoba, adobo), cooked meat of beef, marinated in red wine.

  • Wine Cote du Rhone

    Wine Cote du Rhone

    Vins

    Domaine Montmartel VISAN 2012 organic
    The Visan part of Domain de Montmartel covers 30 contiguous hectares of vines and forest exposed to the south. Bio certification since the 2010 vintage.

  • Pastis Bardouin

    Pastis Bardouin

    Apéritif

    A DIFFERENT PASTIS With more than 65 plants and spices, pastis Henri Bardouin is distinguished from all others by the balance and the subtle complexity of its Assembly.

  • Croustade pommes

    Croustade pommes

    Dessert

    The Apple Crisp is a bakery in south-west France (Occitan crostada, literally "crusty").
    This is a variant of Pastis or pie pan, layered cake soaked in Armagnac.

  • White Wine "Château de Vaucouleurs" organic

    White Wine "Château de Vaucouleurs" organic

    Vins

    White Wine "Château de Vaucouleurs" organic wine Côte de Provence

  • Lotte a l'Armoricaine / Monkfish American

    Lotte a l'Armoricaine / Monkfish American

    Plat principal

    The real term is "Monkfish American".
    This is a really delicious dish. Monkfish is a firm fish, tight and tricky that pleases everyone because without fish bones.

  • Goat Cheese delicacy, Crottin de Chavignol

    Goat Cheese delicacy, Crottin de Chavignol

    Fromages

    Baked in an oven with honey and thyme, this cheese is typically served with toast.

Petits mots (1)

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  • Caroline

    Entre Terre & Mer le 04/11/2014

    Meeting Olivier was a superb experience, he was very helpful not only by providing a mine of information but very caring by offering to pick us up from Cannes town centre. Olivier is very passionate about food and wine, and this is reflected in the way he creates his menu, our food was delicious well presented and the wine was in accordance with the selected dishes. Olivier has a beautiful flat, well looked after, very clean with a fantastic view on the Esterel mountain. Our time spent with our host flew so quickly that we have only one option coming back as we want more from our host. Thank you Olivier for everything, your enthusiasm, your passion, your conviviality, your excellent table and we wish you all the very best in sharing your passion with other cookening members that we are sure will appreciate your hospitality as we did.

    par Caroline S.