L'Or Bleu in Théoule-sur-Mer – Alain Montigny above the red rocks

High above the Estérel's red rocks at the Tiara Miramar Beach Resort, Alain Montigny, Meilleur Ouvrier de France, serves one-star surprise menus on a terrace that looks across the Bay of Cannes.

South of Théoule-sur-Mer the coast road climbs into the Estérel, and the red porphyry drops straight into the sea. On the boulevard de l'Esquillon, on a hillside of terraced gardens, the Tiara Miramar Beach Resort looks back across the water towards Cannes and the Îles de Lérins. Its gastronomic restaurant, L'Or Bleu, has been run since 2020 by Alain Montigny, and the 2026 MICHELIN Guide lists it with one star.

This is what to expect: the terrace and the dining room, the chef and his menus, the season and what to know before you book.

01A terrace between sea and mountain

The view is the first thing anyone mentions, the MICHELIN inspectors included: the sea below and the Massif de l'Estérel behind. Inside, a hushed, modern dining room seats around thirty, with tall windows opening onto the panorama; the terrace takes about ten more tables' worth of guests, according to the travel magazine Yonder, so it is worth asking for it when you book.

The resort, formed from the former Tiara Yaktsa and Tiara Miramar hotels, has a private beach, pools above the sea and a spa, as well as a relaxed beach restaurant, MoYa. L'Or Bleu is the evening restaurant for those who want the full experience.

02Alain Montigny

Born in Reims and trained at the city's hotel school, Alain Montigny passed through the Hôtel de Crillon in Paris and names Christian Constant and Éric Frechon as his mentors. He became a Meilleur Ouvrier de France in 2004 and won his first star in 2008 at Le Carmontelle at the Dolce Chantilly, north of Paris, before running the kitchens of the Chalet Royal in Villars-sur-Ollon in Switzerland and L'Oasis in La Napoule. He arrived at L'Or Bleu in 2020 with his long-time second, Romain Lauvand.

Insider tip

Dinner only, Tuesday to Saturday. Closed for the winter from 25 October to 9 March.

The MICHELIN Guide calls his dishes Mediterranean-inspired, balanced and delicately flavoured thanks to top-quality ingredients. The restaurant speaks of fish from the auction, fine meat and aromatic herbs from the Estérel. Montigny himself is blunt about sourcing: he goes where the quality is, he told Yonder, rather than following the local-only fashion. His signature is an egg with chanterelles and crisp focaccia, served on a nest of straw.

03Two surprise menus

The menu is revealed on the evening itself and changes with the seasons and the catch. The L'Or Bleu menu has six courses and costs €165, or €280 with matching wines; the Signature menu has eight courses and costs €195, or €330 with wines. Prices are per person, including tax and service, according to the restaurant's 2026 menu. The kitchen adapts the dishes for vegetarian and vegan diets, allergies and intolerances if told in advance.

When Yonder ate the Signature menu in 2024, it included roasted farmed abalone with a cold pastis cream, carabinero prawn with candied fennel glazed in cider, rock red mullet with aubergine caviar and smoked butter, and French rack of lamb cooked over embers.

04Season, hours and booking

L'Or Bleu is open for dinner only, from Tuesday to Saturday, from 19.00; the 2026 menu gives 21.00 as the last seating and the website 21.30. The resort closes for the winter from 25 October to 9 March inclusive and reopens on 10 March. Bookings stay open during the closure, online, by email or by telephone on +33 4 93 75 05 05, and gift vouchers for both menus are sold on the resort's website.

For a weekend. For a lifetime.