Imagine this – Being served the most exquisite of French cuisine, whilst pouring out another glass of ice-cold Veuve Clicquot champagne, returning the bottle back into the ice bucket, digging your feet further into the soft white sand at the Mediterranean’s edge whilst taking in some of the most breath-taking views of Cannes and the globally acclaimed Promenade de la Croisette.

Scenes of utopia don’t come more ‘utopic’ than this and fortunately are a reality at the Vegaluna. This waterfront restaurant is situated opposite the Ritz Carlton in Cannes, and, given its enviable position, reputation for serving some of the best cuisine on the Cote d’Azur and idyllic ambience; it is hardly surprising that the Vegaluna is an eatery favourite amongst celebrities and some of the most ‘well-heeled’ tourists the French Riviera attracts.

The décor, like its food, is taken extremely seriously at the Vegaluna, which exudes style, taste and refinement with numerous floral arrangement and sculptures scattering amongst the modernist furniture under a pristine-white tent-like roof.

The candles that accompany each table augments the atmosphere of the restaurant, particularly at dusk when the first lights on the Promenade de la Croisette are lit and cast a twinkle of the gentle waters of the Mediterranean.

Similar to all good restaurants, the service its guests receive is as an important component of the whole dining experience as the food, décor and atmosphere. Since the Vegaluna was opened in 2003 by the highly talented Monegasque chef, Alain Ducasse, there has been a strong emphasis on providing a welcoming atmosphere at the Vegaluna, with Ducasse reportedly personally training his staff in how to provide on the best of restaurant service.

Alain Ducasse is associated with a number of the world’s finest restaurants, including the Alain Ducasse at The Dorchester in London, which holds the top ranking, three stars in the Michelin Guide.

Formerly holding French nationality, Ducasse has dedicated much of his time in the Cote d’Azur and in 1986 was offered the Chef position at the Hotel de Paris in Monte Carlo.

But it is perhaps the Vegaluna looking out to Cannes that is Alain Ducasse’s greatest achievement, and it is easy to understand why.

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