Patrick Raingeard opens a new restaurant with his son in Sclos de Contes
After thirteen years at Cap Estel, Patrick Raingeard is turning over a new leaf. At the beginning of May 2025, the 3-toque chef and his son will open Père & Fils in the hills above Nice.
at the age of 58, Patrick Raingeard has decided to change his scenery, but not his passion. In early May, the former chef of Cap Estel opened a new address in the village of Sclos des Contes, some twenty kilometers from Nice. at his side is his son Edouard. Together, they launch Père & Fils, a restaurant conceived as a place where people come to eat well, but also to share. At the stove: the father. in charge of management and hospitality: the son. A family adventure, between transmission, gourmandise and simplicity.
A new story for two
Trained by the greats - Alain Passard, Jacques Maximin, Pierre Hermé - Patrick Raingeard first forged his reputation in Paris, before putting down his knives on the Côte d'Azur. After a stint at the Port Palace, he joined Cap Estel in 2012, where he created an exacting, subtle cuisine with southern flavors, winning 3 toques and the Gault&Millau d'Or for the PACA region in 2013. Today, it's in a simpler setting that he returns to the essentials: generous, accessible cuisine, faithful to the product. All in a warm atmosphere, far from the palaces, but always with the same precision.
He now shares the adventure with Edouard Raingeard, a business school graduate and former operations manager of three restaurants. As a family, they have come up with Père & Fils, a contemporary inn rooted in its terroir.
A committed and sincere table
on the menu, generous cuisine focused on taste and the seasons. The produce is local, organic and sustainably farmed, and carefully prepared to enhance its simplicity. The idea is to offer a sincere, accessible experience, without compromising on quality.
The wine list will follow the same philosophy: a balanced selection, mixing small estates and rarer vintages. Enough to seduce both locals and lovers of fine dining in search of authenticity.
