Sun‑drenched flavors
I should not have done that: write the review of Azur Beverly Hills on an empty stomach. Every flavor came rushing back to my senses, and I immediately wanted to return.
The dishes are not complicated. They are joyful, honest, and so true to their ingredients that you’ll want to share them with the friends and family at your table. And that is the purpose of going to Azur Beverly Hills: sharing the table, savoring the moment, and creating memories together.
The menu is built around La Cuisine du Soleil, wood‑fire cooking, seasonal produce, and coastal seafood — all developed by Chef Éric Cuenin and executed by Chef Stanley Suchy.
The evening that I went, I started with the Socca, a Niçoise chickpea crêpe; the Laitue, a tender butter lettuce with the best dressing ever, a Champagne shallot vinaigrette; and the Pissaladière, Mediterranean slow-melted onion tart. Then came the Petits Farcis, traditional Nice-style vegetables, and the Loup de Mer, see below. They are all must-haves.
On another occasion, I tried the Tartare de Boeuf, and the Ratatouille — they are also d e l i c i o u s.
The cocktail program is Mediterranean in spirit, favoring citrus, herbs, and aromatics. The wine list is international but with a clear nod to France — rosés from Provence, coastal whites, and a thoughtful selection of Champagnes.
Service is polished and well‑paced, with staff who understand the restaurant’s dual identity: elegant early, celebratory late.
When the Mediterranea comes to your table
Of course, as a Mediterranean restaurant, seafood is a highlight. The Loup de Mer is the star of the show. Cooked in the wood‑oven, the fish speaks for itself with its mild, delicately subtle sweetness and silky, flaky texture.
It is deboned tableside (see video below) and serves four.
| And sea bass is even good for you! Here is its nutritional profile:
• High in lean protein |
Really, the end? (I don’t want to leave)
Côte d’Azur implies Saint-Tropez, so you need to have a Tarte Tropézienne.
| Here is its history:
La Tarte Tropézienne was created in 1955 in Saint‑Tropez by Alexandre Micka, a young Polish pastry chef who adapted a family recipe from his grandmother. Actress Brigitte Bardot, filming Et Dieu… créa la femme in Saint‑Tropez, fell in love with the dessert and suggested its name, which Micka later trademarked in 1973. |
Other sweet options include the Tarte Fine aux Pommes, or Crème Brûlée à la Lavande.
The year is not over yet, but Azur Beverly Hills could well be one of Los Angeles’ 2026 Best New Restaurants.
Atmosphere: Riviera Chic, Lively, Immersive
Azur Beverly Hills is also about the atmosphere. The Chols have imagined a bohemian, chic interior in natural tones, creating a design and ambiance that transport you to the spirit of the French Riviera.
As the evening progresses, the room subtly shifts: the lighting deepens, the VOID sound system awakens, and the restaurant transitions from a refined dining room into a festive, Riviera‑style night scene, complete with a DJ and/or live music. It’s a place designed not just for dinner, but for an evening to remember.
