Les Agitateurs

06300 NICE

14.5/20
Chef's Restaurant

6 PHOTOS

Chef Samuel Victori

Cooking French | Mediterenean | specialty

Price Indicative price per person (excl. drinks)

95€ à 155€

Gault&Millau's review

14.5/20

Chef's Restaurant The indefatigable troublemakers from rue Bonaparte are confidently pursuing the path they began together on the benches of the Institut Paul Bocuse. The duo of agitators, Juliette and Samuel, deploy all their know-how around an inventive cuisine that is renewed every six weeks and puts regional products in the spotlight, with 3 menus to suit all tastes at €59, €75 and €125. Aubergine confite au jus de cochon, tonnato sauce, coriander and tangy condiment, grilled peach of the day with smoked mackerel tortellini and Dugléré sauce, pigeon pie, foie gras and Solliès fig violette, carcass jus court perfumed with fig leaves. Juliette's desserts, peach acquarelle, verbena and vanilla, whey ice cream with peach compote with verbena and sugar-coated sugar-coated almonds, round off the experience brilliantly. A cellar of fine quality also offers a list of precious and rare wines on allocation; it's the estates that decide how many bottles the restaurant will receive. Reservations seem essential for lunch and dinner, and service is friendly but needs to become more precise (at this level, I can't hear a waiter telling me he doesn't know what the dish is made of). And for art lovers, the Café Sous les Pins in the heart of the Fondation Maeght in Saint-Paul-de-Vence is the latest creation from our agitators, with a menu that invites sharing, travel and geometry... What's next? Why not a beach?

Plan