La Réserve de Nice

Name: La Réserve de Nice
Address: 60 Boulevard Franck Pilatte, Nice, Provence-Alpes-Côte d'Azur, 06300, FR
Telephone: +33497081480
Price range: 45€ - 125€
Rating: 14

06300 NICE

13/20
Chef's Restaurant

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13 PHOTOS

Chef: Jérôme Cotta
Cooking: French | Mediterranean
Services: Access for people with disabilities | Pets allowed
Style: Romantic

Price Indicative price per person (excl. drinks)

45 € to 125 €

Gault&Millau's review

13/20

Chef's Restaurant There's no doubt that La Réserve has been a fixture on the Nice scene for ages. Boasting one of the finest views of the Baie des Anges, it's the chic and glamorous place to be, with its yacht-like decor of precious woods and gleaming chrome, overshadowed only by the impeccable attire of its impeccable waitstaff. At the helm is chef Jérôme Cotta, a former companion of Dominique Le Stanc's at the Negresco, who focuses on simplicity, drawing his ideas from the produce caught each day, as well as the region's finest meats and vegetables. The first three-course Canon de Midi menu at €45 shows the way. But it's on the "more serious" menus, in three or four courses at €100 and €125, that the chef makes his mark, with land and sea proposals that may be a little classic, but are well executed: roasted veal sweetbread escorted by asparagus in hazelnut Viennoise and a tartelette with onion confit and asparagus brunoise with tarragon, under an invigorating siphon of yuzu sabayon; back of sea bass lacquered in beurre blanc, accompanied by leeks burnt with a blowtorch and a maraîchère of spring vegetables, topped with a marjoram shellfish foam; finally, the 70% chocolate soufflé should put everyone in agreement. The cellar, with its sixty or so references, caters for all tastes, with the added bonus of some fine finds from the hills of Nice. A second chef's hat.

MAP

Address 60 Boulevard Franck Pilatte
06300 Nice

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Jérôme Cotta Chef

Jérôme Cotta Chef
Frédéric Barranca Chef de service

Frédéric Barranca Chef de service

Surprise egg breaded with roasted hazelnut, smoked potato espuma and honey caramelized onion, Melanosporum truffle shavings, pissaladière emulsion €39
Harlequin of duck foie gras 2-cooked with citrus zest, duck consommé jelly, fresh Corsican clementine, green apple and celery, toasted dried fruit bread €42

Main course

Lacquered sea bass with Noilly Prat white wine sauce and lime zest, seared shellfish and cuttlefish, local vegetables and purple artichoke, iodized emulsion, shellfish oil and seaweed powder €55
Southwestern veal fillet roasted with sage butter, roasted capers and pine nuts, baby carrots, candied beet, sucrine and crunchy radish, gnocchi and hearty jus €55