Restaurant
- The Restaurant
- Access
- Bouillabaisse
- The Menu
- Our Team
'La Mère Germaine’ Restaurant in Villefranche-sur-Mer, a major gourmet
landmark on the French Riviera since 1938. “When I look at Villefranche,I
can see my youth. May Man never allow it to change,” said the poet and artist
Jean Cocteau of this place of legend.
It was in this fishing port between Nice and Monaco that La Mère Germaine
chose to locate her restaurant in 1938. On the waterfront, unique site on
the French Riviera this House fits perfectly in the tradition of fine tables,
hospitality, comfort and gastronomy: specialities of fish and seafood, its
famous bouillabaisse, one of the best in the Region…
At Villefranche-sur-Mer,we always strive to remain on a par with this exceptional
site where it is such a privilege to live.
The restaurant
At la Mère Germaine, the owner, Rémy Blouin and his son Thierry,
will greet you as privileged customers, like the celebrities who frequent
this world-famous establishment, which is listed in many tourist guides.
Our impeccable service, plus the valet parking and shuttle service to and
from your boat, will make you, too, a fervent fan of LA MÈRE GERMAINE.
We provide service for Groups to help you organize all the details of your
meal : Lunch or dinner and, near the restaurant, wine tastings in the famous
Rue Obscure where we have our wine cellars.
Informations
• Situated in the Bay of Villefranche-sur-mer in front of Saint-Jean Cap
Ferrat
• Fisherman’s wharf
• Picture windows in front of the sea are opened during summertime
• Open terrace with parasols
OPEN EVERYDAY
Average price à la carte (without drinks) : 48 €
Time of service : 12h00 to 14h30 - 19h00 to 21h30 (22h during summertime)
ANNUAL CLOSING : From mid-november to Christmas.
Accepted credit cards : CB - VISA - EUROCARD - MASTERCARD - AMERICAN EXPRESS
Number of seats : 120 (inside + outside terrace)
Access for disabled.
Dogs admitted.
For your reservations : A N° Vert (Free calling in France from a home
telephone) : 0800.673.496
Reservations from 10 AM : +33(0).4.93.01.71.39
Access
A unique site !!! Villefranche-sur-mer, a genuine fisherman’s wharf.
Continues in the tradition of the port founded over 700 years ago.
Situated between Monaco (12 km) and Nice (7 km), 13 km from the International
Airport of Nice.
Restaurant La Mère Germaine
Quai Courbet
06 230 Villefranche-sur-Mer
Restaurant : +33 (0) 4 93 01 71 39
Groups Reservation : +33 (0) 4 93 01 79 79
Fax : +33 (0) 4 93 01 96 44
restaurant@meregermaine.com
Itinerary Maporama
Bouillabaisse
‘La Belle Bouillabaisse’ in two services is one of La Mère Germaine’s
great specialities.
We take very special care in each step, from preparation to service (minimum
two people).
Recette : Preparation of the fish soup
The most important step is preparation of the fish soup, which takes approximately one and a half hours. The soup must be neither too thick, nor too thin.
Ingredients :
tomato paste, onions, garlic, saffron, fennel, celery, herbs of
Provence, salt, pepper, olive oil, white wine, Pastis (anise-flavoured
alcoholic beverage), small rock fish.
The ingredients are sautéed in olive oil in a large frying
pan and well mixed. The tomato paste adds the acid
touch necessary for the soup.
Stir the fish for approximately 15 minutes to obtain
a smooth consistency. That’s when you add the white wine,
then, after reducing, cover the fish entirely with water.
Simmer for approximately 1 hour.
Then blend the soup, strain it and place on the burner again. The
final seasoning with Pastis, saffron, salt and pepper is added after
skimming the soup.
Recette : Preparation of Bouillabaisse
The fish we usually serve for Bouillabaisse are weever, gumard (grondin or galinette), john dory, chapon (red scorpionfish) and sea bream, to which we add some mussels (in season), prawns and potatoes (preferably BF15, for their quality)
The fish, prawns, potatoes and mussels are cooked in court-bouillon
prepared from fish stock for 10 to 15 minutes,
according to their size.
The fish are then arranged in a dish surrounded by the prawns, mussels
and potatoes to be presented to our customers, accompanied by a
tureen to keep the fish soup warm.
The fish are filleted in the dining room in front
of our customers to remove all bones that might deter from their
eating pleasure.
The fish fillets, prawns, mussels and potatoes are arranged in a
dish kept warm, since the service involves two successive steps.
Recette : Serving Bouillabaisse
Bouillabaisse is accompanied by croutons and rouille, served separately. An essential condiment for Bouillabaisse, rouille is aioli (garlic mayonnaise) with saffron and hot peppers.
The soup is poured over the fish fillets, prawns,
mussels and potatoes arranged in a soup dish.
With a ‘Mère Germaine’ bib around your neck,
all your senses will be stimulated as you prepare to savour this
delectable recipe. La Belle Bouillabaisse is ready.
Bon appétit !
And now's the time to enjoy it ! Bouillabaisse at La Mère Germaine is an unforgettable experience.
The menu
Ask for our specials everyday according to the market
This list of dishes is not exhaustive.
La Mère Germaine
The set Menu
(served for lunch and dinner)
Hors-d’œuvres
Fish soup
or
« Salade Niçoise »
Salad, tomatoes, egg, olives, anchovies, tuna, sweet pepper
or
Ceviche style Sardine fillets, cold ratatouille, grilled sweet peppers and
rucola salad
or
Warm Niçoise style onions tart with red mullet fillets
Specialities
Roasted Cod fillet, Niçoise style tomato sauce
or
Plancha style fish fillets with olive oil and seasonal vegetables
or
Duck aiguillettes with soy sauce, « al dente »
vegetables and perfumed rice
or
Grilled lamb chops with rosemary
Desserts
Choice of pastries
or
Ice creams and sorbets
Our Team
Rémy BLOUIN is assisted by his two children in managing his establishment
:
Thierry BLOUIN, a born manager, masterfully supervises the dining room where
he greets you with Gilbert, maître d'hôtel (since 1975), and
Jean, sommelier (since 1985), as well as several experienced captains.
For a decade now, the team from Mère Germaine Service has been at
your service from April 1 to October 31 with valet parking and free shuttle
service for our customers from the sea.
Valérie BLOUIN, a computer buff, brilliantly manages the administrative
services, with special attention to managing and organizing meals for groups.
Our Chef de Cuisine Pierre ROCARD has been with us since 1996. Assisted by
the second Chef, he has been smoothly orchestrating his brigade made up of
first line cooks, prep-cooks and apprentices, for the greatest satisfaction
of our international clientele.
And we mustn’t forget our Pastry Chef Edouard Mari whose succulent pastry
and special desserts you can enjoy every day.
Quai Courbet - 06 230 Villefranche sur Mer - Tel : 33
(0)4.93.01.71.39
© Restaurant Mère Germaine 2003 (All right reserved)