We first ate at Au Mal Assis in the Old Port area of Cannes in 2015.
I gave it a rave review then.
We have since returned twice.
Au Mal Assis is the oldest restaurant in the Old Port. It has been in operation since 1914 and is located at 5 Quai Saint Pierre.
Be warned, the portions are generous here.
My far better half (FBH) had octopus (poulpe) salad which included two langoustines and two large shrimp (gambas). That could have been a main course. I noted at the time: ‘HUGE!’
I had a Dozen Escargots and was able to retrieve each from the shell. The parsley/garlic butter was copious and perfect with baguette.
BH ordered the veal escalope with creamy mushroom sauce and skinny chips (fries). It was another huge plate of food.
I opted for the coquilles St Jacques (king scallops) in sage and balsamic sauce over rice. What a delight!
We decided then that we would return in 2019.
We drank a satisfying red Bandol from the Var region: Domaine La Ragle 2011 (83330 Domaine de la Roque).
I ordered a cheese assortment (assiette de fromage), which was a delightful end to dinner.
FBH declined, having had too much to eat!
This was the first restaurant we went to this year.
Our expectations were high.
The bill came to €111.50 for two.
Service was very slow this year. Admittedly, we went out later than usual this time.
The dozen escargots were once again on the money. Unfortunately, I could retrieve only ten this time.
FBH ordered the home made foie gras de canard, which was delicious.
Both of us had stunning sea bass fillets (loup from the Mediterranean) which was encrusted with a tasty basil and bread crumb crumble. We would certainly order that again.
This dish is priced at a reasonable €22. In my notes, I wrote: ‘GREAT VALUE!’
We drank a white AOC de Provence: St Victorin from Christian Troin et Fils (Var).
I noted: ‘GOOD WINE!’
As it was late, I had eaten sufficiently.
BH wanted a cheese platter, but our waiter took so long to return to our table that we gave up, which was disappointing.
This is the menu, which shows that some dishes are much more expensive than others.
TripAdvisor has very mixed reviews.
As we left, one of the staff was assembling a two-tiered sumptuous seafood platter. We told him it was as if we were watching an artist at work. He smiled broadly and thanked us. Every bit of seafood had its precise place on the plates.
We would return to Au Mal Assis but would go shortly after it opens. The later one goes, the greater the likelihood of poor service.