Fishing in the Med - Miramar style

Head chef Guillaume Goubert and the platter of fresh seafood for the choosing that is presented to customers at Miramar Plage

Sitting with head chef Guillaume Goubert on a beautiful July day, I learned that the day’s offerings are actually delivered right to the shore of this beach restaurant by the fishermen themselves, just metres from where we are sitting. "I love my produce," smiles Guillaume, "our cuisine is all about the ingredients."

You can see the excitement in the chef's eyes as he talks about his fresh local ingredients; it is, no doubt, the dream of any great chef to work with the best produce available.

Plump and vibrant looking sea bass, sea bream, saint pierre and john dory are delivered fresh every morning, while other crustaceans, like crayfish and giant tiger prawns, are sourced from a reputable supplier - and all is presented to the customer for their choosing on a giant silver platter. But what should customers be looking for?

"You must choose a fish with firm skin and flesh, clear rounded eyes, very red gills and of course, there must be no bad smell," explains Guillaume.

The best way to cook and serve fish is the simplest - oven baked, grilled or pan fried, techniques that allow the flavour of the fish to be the hero. "It is also important to keep the fish slightly translucent in the middle. To finish, add some butter to the pan and lightly baste the fish," advises Guillaume.

"My favourite fish is the john dory. It is easy to cook, but you must be attentive as it is very quick and it must not be overcooked," he adds.

Matching beautiful fresh fish with equally wonderful wine is one of those simple pleasures in life. At Miramar Plage, restaurant manager and sommelier Julien Hocqaux has created an extensive selection of some of the finest wines available.

My céviché was matched with a stunning Chablis Grand Régnard - the perfect marriage on this fine summer's day. The wine card reads like a veritable wish list, with bottles from the Provence, Alsace, the Loire and Rhône valleys, Bourgogne and Bordelais.

Guillaume has been at the helm of Miramar Plage for one and a half years, having previously headed the kitchen at the Martinez. "We make Michelin-star quality cuisine, on the beach," beams the chef. And with his 20 years experience in the industry, I do not doubt him for a minute.

Service is also a major focus at Miramar Plage. Sébastien Monbrun, the restaurant's event & communication executive, says hospitality is indeed a career and the staff treat it as such. "It is a real job," he says, "and our servers take honest pride in what they do."

Anyone who has walked the full length of the Croisette knows that it is back-to-back with private beaches.

So what is it that makes Miramar Plage different?

"While all the beaches are fabulous," says Sébastien, "each has a different focus, whether it's relaxed service, regular beach food, or entertainment. Here, it is simple - we do what we do best, we provide an excellent restaurant on the beach."

Cassandra Tanti

Tel: 04 93 94 24 74

Boulevard de la Croisette

www.miramar-plage.com