Oscar's  

Oscar Ianacone plays the trattoria game with a touch of gastronomy. With no small helping of experience, he has arrived at a French cuisine which doesn't forget the region. Fine open ravioli with scampi and herbed sabayon; Saint-Jacques butterflies; small vegetable lasagnes and rouget filets with lemongrass; veal sweetmeats with foie gras de canard and lentils with sweet cider; raspberry flan with pureed pears... here we find juxtaposition and even a perfectionism that is surprising in this street of Old Antibes. A good wine card, somewhat limited in Provence, accompanies the food. Charming welcome from Mme. Ianacone.