La Vague d'Or - Menu

plage de la Bouillabaisse, 83990 Saint-Tropez, France

🛍 Français, Provençal, Méditerranéen, Cuisine Créative

4.4 💬 1950 Reviews
La Vague d'Or

Phone: +33494559100,+33890211013,+33890719840

Address: plage de la Bouillabaisse, 83990 Saint-Tropez, France

City: Saint-Tropez

Menu Dishes: 15

Reviews: 1950

Website: https://www.chevalblanc.com/fr/le-bistrot-la-terrasse-st-tropez

"boarding for our second parenthesis (visit) at the restaurant the terrace of the residence of the pine forest. parenthèse et magic du lieu tout en luxe et discreet, à l'absence de la cohue du centre ville. beautiful cars in the parking lot (do not look, in any case there will always be a bigger one than your), beautiful building, beautiful terrace, beautiful beach, beautiful view, beautiful anti bling bling decor. a haven of peace.Thesis of the ultra professional service that manages all the art of service 5*, held impeccable, tone, efficiency, precision, presence when necessary. brief at the height of the place.Gustative parenthesis. Certainly we are not in the gastronomic version of the residence, but dishes like desserts, without complexity, are good, with well-adjusted flavors and provide you with great sensations. a master's degree in the kitchen. Well, yes, all at a strong price. is this the price of pleasure? has each one to decide. An excellent address without hesitation."

Full menu - 15 options

All prices are estimates on menu.

Pasta

Dessert

Sandwiches

Seafood

Salads

Pizza

Fish Dishes

Lucy Lucy

an idyllic frame and a perfect service! damaging that the midday formula (with the beach) has increased so much last year.

Address

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Reviews

Julie
Julie

passage to the residence of the pine forest for a lunch, the kitchen is nice with a very good dish of the day, the service is available efficient and courteous, a chic and simple moment. waiting to dine very soon to the golden wave that we love!


Arnaude
Arnaude

nothing to say about service, not on the frame, but disappointed with the kitchen; If the entrance allowed the best to be presaged, the dish of the day not at all at the height of the chef's reputation, not more than dessert. The season ended, was it the reason????


Audrey
Audrey

we stayed at the residence in July 2013: nothing to say, everything in order.But that's all. We had lunch with the terrace: good enough but far from the quality we expected. and then the servers don't sound nice, which would be a duty in front of the place's additive! View menu


Irving
Irving

Chef Arnaud makes us travel through his dishes and transports me in an intense emotion. The dressage of his plates perfection, magnificent, unique, I have made many restaurants for me is the best Chef, I encourage him to continue making us dream with his divine dishes. Eva


Franz
Franz

A wonderful day for our 18th wedding anniversary.Everything was perfect: the exceptional setting, attentive and discreet staff, the excellent meals, the very peaceful place (no bilng bling, rare here). It is a place to discover absolutely and to have tested other palaces in the region this one is the best at all point.


João
João

the place is magical, divine dishes as we hope to have presented or even prepared. We had lunch this time on the terrace and it was a pleasure as the gastronomic restaurant was in a different register but always with great elegance. Friendly and friendly service while being (very) professional, attentive and respectful. A famous mix that encourages well-being.Fively next time! View menu


Susan
Susan

Brewery experience near the beach a noon from August. Home : perfect.Vituriers : pros.Service : young, full of goodwill. A disinvolting brin.Cuisine: fresh and pleasant. There is no way to break three legs to a duck, however.Desserts: good and well conducted.Vins: delusional in terms of prices, it is however possible to find correct bottles less than 100 €. In summary: whipping's on beach-report quality/price: you're kidding?


David
David

We were 9 a noon and very happy to meet us under a beautiful sun in a beautiful place. Unfortunately we quickly delighted the arrival of the entrance, really no taste...We followed the advice of the hotel master? who offered us the dish of the day, which we all took, insipid without flavor, really very disappointing for a 3-star restaurant, even if we knew that the gourmet meal was served only in the evening. We didn't take dessert and with the coffee we were only entitled to 1 little cake, but the wines, which were good were at a totally scandalous price. We know a lot of three stars, but that was really not good. We'll recommend it, really sorry for our unanimous and very sincere opinion.I...


Else
Else

boarding for our second parenthesis (visit) at the restaurant the terrace of the residence of the pine forest. parenthèse et magic du lieu tout en luxe et discreet, à l'absence de la cohue du centre ville. beautiful cars in the parking lot (do not look, in any case there will always be a bigger one than your), beautiful building, beautiful terrace, beautiful beach, beautiful view, beautiful anti bling bling decor. a haven of peace.Thesis of the ultra professional service that manages all the art of service 5*, held impeccable, tone, efficiency, precision, presence when necessary. brief at the height of the place.Gustative parenthesis. Certainly we are not in the gastronomic version of the re... View menu

Categories

  • Français Classic French cuisine showcasing timeless elegance, our menu offers rich and flavorful dishes crafted with traditional techniques and seasonal ingredients, promising an unforgettable culinary experience. Bon appétit!
  • Provençal Traditional Provencal dishes celebrate the vibrant flavors of fresh herbs, ripe tomatoes, garlic, and olive oil. Savor hearty ratatouille, succulent bouillabaisse, or a fragrant tapenade perfect for sharing. View menu
  • Méditerranéen Savor the vibrant essence of the Mediterranean with dishes inspired by the sun-drenched coasts. Enjoy fresh olives, vibrant herbs, rich olive oils, and a variety of seafood and grilled meats.
  • Cuisine Créative

Amenities

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"It was the best of meals, The second, not so much. On the Wednesday evening we explained that we needed one gluten free meal. We were immediately handed over to a charming lady, who we took to be the proprietor. She assured us that she would confer with the chef. We ordered a “coquelet roti” with a cream and grape sauce and a fillet steak served without sauces. Chips were covered in gluten but the chef proposed a salad for the steak and the “coquelet” came with a Gratin Dauphinoise. All the food was delicious. The chicken was soft and sweet the sauce had a depth of flavour aided and abeted by the small bursts of sweet grape juice from the grapes within it. The steak was perfect; maximum of flavour from the seared outside, maximum of soft juiciness from the tender pink interior. Dessert was a fruit crumble that had not had the crumble added, pronounced delicious, and a crème broulee. The crème was not a traditional baked vanilla egg custard. It tasted like a flour based preparation and was devoid of vanilla. All in all, the service had been attentive and the food mostly great. We determined that we would return for a second meal and looked forward to it.Mistake! Sunday evening, the waitress remembered us, and promised to check for gluten free food. She checked the Champaign sauce that was served with the Salmon. We could not have it. She was not aware that the rice, the dauphinoise and the chips all contained gluten. She suggested salad. We said that would be fine. The Dorade Royale, one of my favourite fish was sold out but they could offer Sea Bass. O.K., that would do. The salad delivered with the dry salmon was a simple bag mix of leaves, not the fresh mixed salad it had been four days before. It had brown stalks and tasted stale. The fish was undoubtedly the worst cooked fish I have ever been served. It had clearly been laid on a metal tray and placed under an electric grill. It had not been turned or moved until it was served. Consequently, the top skin was like leather. It defied my efforts with the serrated knife provided to cut through it. I had to prize it off to get to the very dry fish beneath. A simple glaze of oil would have ensured that the skin became crispy and a delicious part of the fish. It would also have ensured that the (Chef?) remembered to turn the fish under the grill. When I turned the fish on the plate, the lower side skin was a soggy mess where all the juices had soaked it through. Scraping it off, the second fillet was edible, despite the attentions of the chef. We told the waitress what was wrong with our food. She said she would tell the chef. We don’t know if she did. We did not see him."