Pierre Gagnaire signs the dishes of this house for southern seniors

The five-toque chef uses his expertise to delight the taste buds of residents and onlookers in this popular district of Nice.

Florine Amenta Published on 10/23/25 at 10:41 AM

We weren't expecting it here. In the popular Saint-Roch district of eastern Nice, a residence for senior citizens opened its doors two years ago. Located at number 40 boulevard, a stone's throw from the neighborhood's famous food market, this establishment is anything but a traditional retirement home. On the menu, there are hardly any EHPAD dishes, but creations signed Pierre Gagnaire (5 toques and member of the Gault&Millau Academy). A benchmark of French gastronomy, the chef has teamed up with Serge Trigano (Mama Shelter and Club Med) to launch the "Casa Barbara" project.

Someone who "embraces" the concept

"Serge told him about the project, and he jumped on board. it spoke to him and he was interested in the idea of sharing this adventure. For us, it was important for someone to embrace the concept. He's very committed," says Jean-Christophe Castillon, general manager of Casa Barbara in Nice. "Serge Trigano asked himself what are the keys to aging well. The answer: to feel good in a place where you do physical activity, have fun and eat well!"

As for the culinary aspect, who better than Pierre Gagnaire, known for his lively and creative cuisine, to draw up the contours of the menus. "In the early days, the teams put a lot of restrictions on themselves to adapt to our clientele. There was no raw fish, raw meat or ice cream, for example", but it soon became clear that this was not what customers were looking for.

Traditional with a Pierre Gagnaire touch

"In fact, for them, it's important to be at the table. It's an opportunity to share emotions and experiences. They used to talk to us about blanquette, pot-au-feu, boeuf bourguignon, offal... We quickly rectified the situation, telling ourselves we were on the wrong track". As a result, Pierre Gagnaire has changed course. He now offers traditional dishes, revisited with his personal touch.

each season, the menu is modified, with new recipes worked on by the Nice teams and Pierre Gagnaire's sous-chef. The summer menu, for example, includes sea bream crudo with apricot and mascarpone coulis, red tuna tataki with home fries, beef tartare au couteau and roast beef with eggplant and chimichurri sauce.

A mixed menu

It was important to please the residents, but not only them. The establishment's tenants are not the restaurant's only customers. "We work on the premise that diversity helps people to age well, to learn from each other and to improve themselves," explains Jean-Christophe Castillon.

The facility's residents, some of whom are here year-round, others only a few months a year, can eat in their apartments or at the Le Barbara restaurant downstairs. A bar, and soon a coffee shop, are open not only to seniors, but also to visitors from outside the area.everyone can enjoy breakfast, lunch and, more recently, dinner too," explains the manager. We don't want the residence's clientele to be inward-looking."

At lunchtime, two-course menus cost 21 euros and three-course menus cost 25 euros. Starters are priced at around 10 euros, and desserts are a single 8 euros. "There are classics and Pierre Gagnaire creations on the cart," enthuses Jean-Christophe Castillon. Seasonal fruit tarts, ice creams, a floating island, a tiramisu...

From now on, the establishment's ambition is to open a new address near Nice and another near Perpignan, with its feet in the water. Fifteen other openings are planned, "in leisure destinations".