Carlos Torres

The food lives up to the magical décor at Villa Azur, courtesy of chef Carlos Torres’s menu of seafood and grilled steaks. A full raw bar’s worth of sea-culled delicacies are proffered—oysters, clams, langoustines, lobster, and Petrossian caviar—in all their glorious forms. But despite the restaurant’s Côte d’Azur leanings, there’s plenty to keep it contemporary and creative. Carlos Torres cauliflower...

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The food lives up to the magical décor at Villa Azur, courtesy of chef Carlos Torres’s menu of seafood and grilled steaks. A full raw bar’s worth of sea-culled delicacies are proffered—oysters, clams, langoustines, lobster, and Petrossian caviar—in all their glorious forms. But despite the restaurant’s Côte d’Azur leanings, there’s plenty to keep it contemporary and creative. Carlos Torres cauliflower cakes are a plant-based play on the crab-filled classics but lighter and more suited to veggie-forward diners, while the scallop dish will have you sopping up every bit of its silky parsnip purée. That mix of bacchanalia and technique keeps things exciting and ensures guests keep an eye out for what Villa Azur will do next.

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