3 /5
Rating
★
★
★
To make a living as a restauranteur on the seafront ofRoquebrune/Menton is quite a challenge. The summer seasonis short & the competition is strong. How to price your menu, howto offer something different - how to make your clients dream!Here there is a beachfront annexe which can be the beginning of adream - perhaps a calm moonlit evening - but what is the food going to be like - here is the eternal problem. Good food needs a good chef, who is not cheap & may leave , so a medium chef means medium food. And you may dream of a moonlight serenadefrom the sea view but here you will not dream over the food.