Chef Michel Devillers Earns his Star
- April 9, 2009
- Rated 5 of 5 by
NiceGinna from Evanston, Illinois
For our anniversary we decided to try the famous L'Ane Rouge in the Port area of Nice. We started with a coupe de champagne for me and a kir royale (champagne with creme de cassis) for David, served with delicious little hors d'oeuvres. The bouche amuse was three small servings: rouget (a local fish), soupe de legumes, and creme de foie gras. The entree was terrific: a mousse of three poissons (fish) wrapped in cabbage with a balsamic vinegar sauce. Then loup (sea bass) for David and venison with a venere sauce for me with polenta and spinach (which was sort of blackened!). Dessert was a sampling of pear with chantilly (whipped cream); orange panna cotta ; and a very different rendition of tiramisu with the cocoa/cheese filloing on one side, the cake on the other. All was accompanied by a 1/2 bottle of Pouilly Fume. Then "cookies" with the coffee. Service was exquisite. My only quibble is that the decor is very modern and cold-feeling; I prefer local places that have a lot of stone and coved ceilings. But the food was wonderful.