Michelin-starred Restaurant in Antibes
Exquisite Seafood Cuisine
"Cooking is, above all, about love, sharing, and emotion," writes Chef Aurélien Véquaud on the menu at La Passagère. "My team and I do everything we can to ensure that each meal, though fleeting, is both surprising and unique."
Aurélien Véquaud
This promise is fulfilled with a menu that consistently surprises and delights guests. Imaginative and sophisticated, Aurélien Véquaud's cuisine is also generous and sincere. From start to finish, the harmony between the dishes and desserts is complete, with the key focus being lightness.
The essence of the restaurant’s culinary identity? The sea! The Michelin-starred chef draws from local resources to make the most of them and allow his creativity to flow.
Having grown up on the Atlantic coast, he expertly masters the delicate briny notes of fish, shellfish, and seafood. Even the lesser-known varieties—typical regional fish like mullet, liche, rouffe, as well as seaweed and samphire—make their way onto the plates. Even the house-made butter—an exclusive—reflects this strong marine identity: crafted like a cream, it is infused with the subtle, citrusy hints of sea fennel.
Aurélien Véquaud honed his skills at renowned establishments in the region, first as the Sous-Chef of Arnaud Donckele at La Pinède (Saint Tropez - 3 Michelin Stars), and then with Yannick Franques at La Réserve (Beaulieu - Meilleur Ouvrier de France, 1 Michelin Star).
Steve Moracchini
Equally imaginative, Pastry Chef Steve Moracchini creates "myriads and stars," always changing, blending fruity, sweet, and even marine, tangy-sweet flavors. These are seven to nine bites of pure creation, leading to the final stop, just as indulgent as it is spectacular: coffee served with a dark chocolate tablet infused with immortelle essential oil, which is then broken into the cup before you.
Steve Moracchini proudly calls himself a "self-taught gastronome," with pastry becoming a true creative passion for him. To achieve excellence in this field, considered the most demanding in haute cuisine, he has worked tirelessly alongside great chefs. The result is a remarkable combination of mastery and inventiveness, to the great delight of the guests at La Passagère.
La Passagère and its teams
Alongside the two chefs, twenty people work in the kitchen and dining room—five of them in pastry. The perfect harmony between the kitchen, dining room, and sommelier team creates an unforgettable gastronomic experience. Under the leadership of Damian Sanchez, the front-of-house team is dedicated to ensuring every guest enjoys a memorable moment.
Their professionalism, expertise, and attention to detail create a warm and refined atmosphere, where every movement is carefully orchestrated to enhance the meal. At the same time, the sommelier team, led by Aymerick Verdy, Head Sommelier, plays a crucial role in the experience by selecting the perfect wines to complement each dish and elevate the flavors.
