New York Noodles: Cannes Edition

Staff Writer
New York Noodles: Cannes Edition

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Cannes at Night

A trip to Cannes for the film festival in late May brought a bounty of great food, including plenty of Provence's rosé, frommage, Magnum bars, and of course, noodles.

In the medieval hilltop village of Mougins, L'amandier offers a special chocolate-inspired menu. Fines ravioles chocolatées, mousseline de loup tartuffe are chocolate ravioli stuffed with a light sea bass mousse, and served with a squash puree. Combining sweet and savory in bites that almost float on your tongue, this dish was a vision of incredible decadence, especially when paired with a sparkling rosé.

At Paloma, an elegant Michelin-starred eatery, the Breton lobster marinière was one of the highlights on the chef's menu. Medallions of poached lobster were served with homemade linguine and accompanied by a creamy, foamy orange sauce and a bitter cocoa emulsion. Each bite was rich, sweet, savory, and perfect. At the table, I declared this dish my last meal, desert island food, whatever you want to call it. It was incredible. Also paired with a sparkling rosé, Champagne Louis Roederer Rosé, it was the ultimate in fine dining.  

Lunch at La Guérite on Ile Sainte Marguerite, a small island off of the Cannes beach, brough more rustic, but equally as delicious fare. Following the seafood and pasta theme, I knew that the pâtes avec homard, pasta with lobster, would be a solid choice. Eating a grilled lobster atop fresh linguine with the salty ocean breeze blowing into the tangles of noodles was an dining dream come true, and it would be untrue to say I don't fantasize about reliving that meal almost every day. 

Related Links
New York Noodles: BaoburgNew York Noodles: GianoNew York Noodles: Hand-rolled Pasta at TavolaNew York Noodles: Homemade Pasta at Bar EoloNew York Noodles: Imported Italian Pasta at Da Marcella