I made a promised to Chef Moscardino in September of 2023 we’d return soon – – little did I know it would be a little over eight months, but here we were, back in paradise.

Having mesmerized our palates during the last visit, once again we had an exquisite and personal experience, one that will definitely be repeated – – funny how that keeps occurring. Perched high above it all, where one can truly escape and enjoy moments of bliss while your senses are stimulated without restraint, if allowed – – is a must when you become one with this special place.

Greeted and welcomed back by the amazing and lovely Marie-Elodie, we were assured the evening would be another spectacular experience and we would not be disappointed. She was so right as Chef made a personal appearance to welcome us back as he informed us he was to be away the evening of our return, but here he was to welcome us. We were blessed and very appreciative to experience this amazing cuisine in such a magical place once again with so many warm and inviting personalities at Ceto at The Maybourne Rivera.

Marie-Elodie

Without missing a beat, the one and only Bastien was on point as he appeared with another fantastic Rosé to kick off the evening. And as they say…..the rest is history, one that I’ve come to enjoy repeating.

Bastien with Bollinger Rosé

Another Unforgettable Experience and View!!!

Amuse Bouche (Octopus, clams and marlin)

Clement’s exceptional explanation of the L’Huilerie Saint-Michel olive oil from Menton, and the O-Toro Sashimi Tuna was terrific.

​60-day matured O-Toro sashimi Tuna

Sommelier, Yann selected an excellent Benjamin Kuentz Single Malt to pair with the Tuna…..first time, definitely not the last as the combination exposed flavors unlike any pairing I’ve experience with tuna or a single malt.

Sashimi de O-Toro de Thon maturée 60 jours sauce XO Tuna O-Toro Sashimi, matured for 60 days XO sauce

Apolline served Laherte Freres Rosé de Meunier – – which was a wonderful complement to the San Remo Gamberoni.

Gamberoni de San Remo mi-cuite, cerise et fleurs de sureau  San Remo Gamberoni braised with cherries and elderflowers

Chef Sommelier, Victor Bigot serves a 2019 Côteaux Bourguignons from Domaine Prieuré Roch which was an excellent contrast to pair with the rock octopus.

Poulpe de roche «à la provencale », sauce vin rouge et groseille Rock octopus “à la provencale”, red fruit civet sauce

Beaumont 2021 Hope Marguerite Chenin Blanc’s clean green fruit flavors with a slight hint of oak was ideal with the catch of the day.

Retour de Petit Bateau, sabayon marin, petits pois «à la française » Catch of the day (Barracuda), 3 colour micro algae sabayon with peas “à la française”

Pana cota avocado leaf, lime sorbet and avocado leaf, pine oil and local citrus

Millefeuille marin à l’algue Nori, vanille Bourbon, sauce toffee  Nori seaweed marine Millefe ville, Bourbon vanilla, toffee sauce

Éclaire hoja santa cream, apple cucumber pavlova and sea lettuce, plankton madeleine, avocado cannolo almond and plankton, fruit paste jelly and pepper.

Chef, many thanks to another wonderful evening at Ceto!!! We are grateful for the entire team as the seamless professional and gracious energy they maintained throughout the evening made for an exceptional experience which only enhanced your well crafted, exceptional and flawless cuisine. We promised last October we’d return, and so once again we are making the same promise. We’ll be back soon as we are looking forward to the return.

Located in The Maybourne Rivera 1551 Rte de la Turbie, 06190 Roquebrune-Cap-Martin, France, +33 4 93 37 22 44