Escale Magazine Beauvallon Collection

Presentation

Estelle, our Manageress, Jean and Geoffrey welcome you to 21 Boulevard where Chef Christophe Reuillon Chef Christophe Reuillon, assisted by second chef Claude Guillaumin, proposes an inventive, authentic and honest cuisine with deliciously simple and generous dishes. Such as sea bream carpaccio, pickled carrots, finger lime and olive oil, lightly grilled sea bass, coulis, seasonal vegetables with olive oil and Safran garlic Mayonnaise, Iberic pork with grilled bell pepper and eggplant, piment d’Espelette sauce or Souffle with Grand Marinier, blood orange sorbet. For wines, Stéphane Guidot, a Burgundy wine specialist since 1991, places more than 750 references at your disposal. The ideal way to accompany your gourmet meal. And if you wish, you can prolong your experience in the Wine Club, which may be privatised for all kinds of occasions.