The art of taste!

If you have to make a gourmet stop, halfway between Nice and Monaco, stop at Beaulieu-sur Mer at the restaurant L'ESCENTIEL.

In a bistro atmosphere synonymous with good humour and authenticity, the local child,Charles Sémeria, will take you on a journey through regional dishes, but also from the French tradition.

All dishes are designed and prepared from fresh seasonal produce chosen according to the richness of local markets.

You're going to have a great time!

The property is not big, call to book your table!

"Charles Semeria"
Graduated in 1980 from a CAP of Classical Cuisine and a BEP of Cooking, obtained at the Technical High School of Hotel and Tourism in Nice, I perfect my training with the greatest chefs of the region in the most beautiful hotels, La Chèvre d'Or in Eze Village, La Réserve and the Beaulieu Metropolis on the Sea, Le Grand Hotel Du Cap Ferrat, Le Negresco and moulin de Mougins, to get my first chef places at the Massoury in Villefranche sur mer, at the Metropole in Montpellier, then I go abroad for a few years, Zurich and Barc Elone.
Back in my village, I spent six years as a sous chef at the Royal Riviera, then seven years as head chef at the Vista Palace Hotel in Roquebrune Cap Martin.

"After thirty years in the largest kitchen brigades of luxury hotels on the French Riviera and Europe, from the position of clerk to that of Executive Chef of Palace Kitchens, I want to return to the fundamentals of the restaurant trade, to get up er in the morning to go to the market, choose the beautiful seasonal products that I will cook for a few privileged customers, to reveal the most important and the simplest, to the eyes and the palate, "the product", imbued with freshness, maturity, taste quality and simplicity, which will serve me to prepare the dishes you will enjoy at L'eSCentiel."

CUISINE COURSE "The Secrets of a Chef"
Charles Séméria likes to pass on his know-how, but also his culinary anecdotes.
It offers theoretical and practical cooking classes every first Tuesday of the month; recipe according to the season and the festive calendar.
The chef introduces you to the basics of cooking that will allow you to access eSCentielles techniques: he explains and cooks in front of you a contemporary recipe.

Open on sunday