La Réserve de Nice

Rating: 13
Author: Gault&Millau

06300 NICE

13/20
Chef's Restaurant

BOOK

13 PHOTOS

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

Budget (€)

Indicative price per person (excl. drinks)

45 to 125

Gault&Millau's review 2026

The location and panoramic views over the bay have contributed greatly to the Reserve's success over the decades. Today, it's still a high-profile restaurant that offers this moment of refinement with the work of chef Jérôme Cotta, a regular at chic tables, who works with prestigious ingredients without getting too attached to the terroir: crispy celery langoustines and aïoli sucs de bisque, scallops in carpaccio, wild sea bass emulsion with Noilly Prat, sweetbreads lacquered with clementine and timut. DeliBo desserts, three-course menu €110.

LOCATION

Address 60 Boulevard Franck Pilatte
06300 Nice

NAVIGATE TO

OPENING HOURS

MON Closed
TUE 12h - 14h 19h - 23h30
WED 12h - 14h 19h - 23h30
THUR 12h - 14h 19h - 23h30
FRI 12h - 14h 19h - 23h30
SAT 12h - 14h 19h - 23h30
SUN Closed

People

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 dishes

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