Chateau Eza on the French Riviera
Nestled at the top of a steep hill overlooking sweeping vistas of the Cote d’Azur, is the beautiful five star hotel and restaurant Chateau Eza, in stunning and historic Eze Village. Behind the narrow winding alleyways teeming with boutiques, holiday makers and colourful plants climbing the stone walls, this beautiful restaurant lies perched on the rocks directly over-looking the Mediterranean.
In the comfortable shade of the large parasols, Richard and I take our seats on the edge of the terrace and marvel once again at the perfect view. It’s been a year since we were here and we are back again, taking it all in like I’ve never seen it before. For it is that beautiful; it is easy to be surprised each and every time.
Great food and great views
The bright aquamarine sea shimmers below and surrounding rocks and mountains bake in the heat, but with a light breeze in our shady patch of heaven my biggest concern is which champagne to choose (the 1000 euros-a-bottle option brushed aside of course). The fantastic Amuse-bouches arrive to tickle our taste buds, and these tiny bite-sized concoctions are packed full of flavour. The scallop one is my favourite, what a fantastic texture. It is easy to tell it is cooked to perfection, even though I am totally new to scallops.
My champagne arrives and instantly I want to know its name. I’m no connoisseur by any means but this stuff is divine and I want to be able to find it again. Deutz, 2005. Maybe it’s just me, but it went exceptionally well with the truffle and gorgonzola filet steak main dish we both ordered. The juicy cuts of steak are adorned with generous sprinklings of summer truffles, delicately arranged on a bed of gorgonzola and rocket. Having never tried truffles before, I slightly dubiously spear a section of beef onto my fork with a delicate slice of truffle and a scoop of the exquisite cheese – what a taste explosion! Each item is complimented by the others and there is not one thing on my plate that I don’t enjoy, despite never having liked Gorgonzola before either.
Richard is too enamored with the taste of the steak to take it away with dessert, but I couldn’t resist. The white chocolate mousse is covered in a layer of the finest Belgian white chocolate and drizzled with dark. It is like little pieces of fluffy, creamy heaven in my mouth and I don’t want it to end.
The dessert canapÃ©s arrive and in true Richard fashion, his four are gone in seconds. I decide to savour mine and take my time, knowing the end is coming. Although I am thoroughly full, it’s a healthy feeling and having tried so many new items, we leave the restaurant jabbering away about the superior quality of the cuisine as if we’re highly acclaimed restaurant critics!
It’s amazing how a place like Chateau Eza can change your preconceived notions about food.
Chateau Eza is well-signposted in Eze Village. The Village itself can be reached by bus, or to the seaside resort below (1 hour’s steep walk between the two). Travel by train to the seaside resort is also possible. A regular bus service links the village and the seaside resort.
Text and Images Copyright © Lise Griffiths, 2013
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