Alain Llorca - La Colle-sur-Loup

Really a mixed bag. The restaurant is beautifully located opposite of St. Paul de Vence - and gives stunning views. The welcome and service is top quality, as it is expected from a Michelin star restaurant. So far so good. Unfortunately and to our sad discovery, the food did not match the rest. We took two lunch menus and the starters were o.k. but nothing special. Main course though was really strange. The "Bresse" stuffed was very very good and tasty, but the other main course was open to harsh criticism. A Mullet is a nice fish (and in France very underestimated fish) and a cream sauce can be O.K., but mixing it with an Iberian ham lead to a totally unbalanced taste and very odd combination. The ham overpowered the fish - that is not a Michelin star level of cooking in our view.The desserts in Alain Llorca are always excellent. It is his brother we have been told that prepares them. The Passion fruit gratin was outstanding and one of the best desserts I had so far, the other one was good too.So starters, so so, main course + and -, desserts very good. Not sure how to judge.

Excellent in every way; the welcome, the service, the happy buzz from contended diners. Lunch from the set menu was delicious. Desserts were amazing (rum baba and passion fruit soufflé). Cars parked with the minimum of fuss. Recommend.

Awesome view from the terrace, great food and wine and service. Best restaurant we have been to for a long time. Worth the expense. Tuna better than the lamb if went back, but both great . Great sommelier Patrick.

Had a wonderful dinner - swordfish carpaccio on diced melon, watermelon, cucumber and peach: then red tuna on chickpea toast; main course of duck magret with a roasted white fig; incredible cheeses and superb dessert. Our waiter Laurent was passionate and knowledgeable about our meal - amazing service. And the view was lovely. At the end of the meal, the chef Alain Llorca came out and chatted with everyone. Excellent evening.

Was there last year same date. Main changes : the chef lost 50 kg weight and the level of the restaurant improved well beyond the one star.Last year we had the degustation menu, this year we stuck with a la carte. Apart from one of us who was not so impressed by the artichokes and truffle dish (too much truffle, artichokes lost) we were all very happy. I risked the "pizza by Alain LLorca" which is of course not even close to a pizza but was very interesting - can't disclose the fun, you have to try it. Then all of us gorgeous lobster with the pincers in a "nem" (vietnamese spring roll) - exquisite. The sommelier (the old one is clearly phasing out, we got the young one, who helped us very competently) recommended a great champagne outside the wine list (and it was not at all overpriced, rather the opposite - it ended up costing half of what I estimated... that's when you see a sommelier is really good)Anyway : Michelin, please add a star (hey, Llorca already had some more stars before, I remember eating at the Negresco / Chantecler a long time ago...)We will definitely be back...