Jeanne

06600 ANTIBES

12.5/20
Gourmet Restaurant

7 PHOTOS

Chef Elsa Gauthier

Cooking French | Tapas

Gault&Millau's review

12.5/20

Gourmet Restaurant Just a stone's throw from the tourist attractions where the sun on the terrace excuses the lack of imagination on the plate, Jeanne goes against the grain, nestling in a shady street and only opening at dusk (except weekends). For the past six years, the two Gauthier sisters, Marine and Elsa, have been working on a natural cuisine that is invented according to local produce. Elsa concocts simple, tasty recipes: a few cubes of raw bonito from the local fishery accompanied by celeriac "cooked" with salt and blanched peas are an ode to freshness; a risotto with dandelion and Salers cheese (the cheese, not the meat...), cooked flawlessly, is an ode to freshness.) is memorable, and the desserts are treated with the same inventiveness, like this "torta caprese" style chocolate cake with almond powder, poached quinces in syrup and a few roasted Piedmont hazelnuts. But Jeanne is also, and above all, a cellar, and Marine is its guide. Winner of the Gault&Millau Jeune Talent Service en salle award for the PACA region in 2022, she knows her stuff when it comes to finding the right bottles. Whether the wine is organic, natural or traditional, they all have one philosophy in common: they must be "SAINS" (without any inputs or sulfites). Let her guide you blindly through the 350 references, she knows them all. The 2 toques are close.