In a fine old residential neighborhood between the waterfront and the train station, this peculiar little white cube of a restaurant may not look appealing from the outside, but its shape creates a pretty rooftop terrace and a closed terrace, quiet oases where you can enjoy a hearty meal à la Provençal. Specialites include fresh sea bass steamed with mushrooms and braised fowl with potato galettes, all prepared by local chef David Faure.
Reviewed by josie23 from Wisconsin on 6/1/07
The first year in Nice we went to their Sister Restraunt in the old city and had the "chefs choice" menu. The 2nd time the sister restraunt had become a bistro but they sent us here to get our dinner. David was still the chef and it was delicious.
Once again we got the "chef choice" but this time I told them I did not like anise, and my DH added that I loved mushrooms. Every dish but dessert came with shrooms. The main course was a split lobster with golden chantrells and a butter sauce. To die for.
That was the only part of the meal where we each had the same thing. We each got diffeerent apps, different soups and beautiful desserts. I think it was a 6 course meal, and everything was prepared immediatly before serving. It was not cheap, but I wouldn't go back to Nice without a night here.
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