Le Chantecler - Le Negresco

06000 NICE

16/20
Remarkable Restaurant

11 PHOTOS

Chef Virginie Basselot

Cooking French | Gastronomic | Local | Mediterenean | specialty

Services Accomodation | Children's menu | For people with disabilities | Valet parking

Price Indicative price per person (excl. drinks)

210€ à 260€

Gault&Millau's review

16/20

Remarkable Restaurant A myth and a reality, Negresco 2024 is nothing like the sleeping beauty of the previous decade. With Lionel Servant at the helm, the management is truly concerned and proactive, and the teams are finally motivated and united. The beautifully renovated rooms are now complemented by three fully booked restaurants, including the flagship Chantecler, led with growing talent by Virginie Basselot. The MOF from Deauville, Gault&Millau d'Or this year for her region, in addition to her know-how, has a quality of listening and flexibility that should enable her to once again bring the Chantecler up to the level it deserves. She works increasingly with local ingredients, creating a pretty little Niçoise farandole in her own way as an appetizer (trouchia, socca, pan bagnat...) and finding, among fishermen and breeders alike, what nourishes a menu that's as much about prestige as proximity. A remarkable mussel starter with a broth scented with local saffron, a fine delicacy of simple appearance and great precision, a classic and perfect bass tartare with oysters from La Seyne and caviar from Sologne, with a lovely iodized freshness, ravioli from Nice in an interpretation of daube au vin de Bellet and excellent poultry, cooked tender and moist, a good idea of the broth (unfortunately brought hot and impossible to seize) to make the palate, and zucchini finely brought chicken juice. Julien Freulon, recruited from Abbaye de la Celle at the beginning of the summer, brings his enthusiasm, youth and ease to this fine project. After a delightful fig dessert, it's the chef herself who presents and perfects the last dessert, a very successful marriage of chocolate and olives from Nice. The cellar has evolved considerably, becoming more modern and complete, with some surprising gaps, and prices that have adapted to the times (almost nothing under €100, not a Condrieu or Châteauneuf under €200), but also a wealth of champagnes and grands flacons, with a good selection from abroad, for wealthy tourists rather than connoisseurs. The new sommelier, due to arrive this autumn, will be able to work in the same direction as this house, which is definitely moving forward.

Plan

Address 37 Promenade des Anglais
06000 Nice

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Virginie Basselot Chef

Charles Bernard Pastry Chef

Julien Freulon Chef de service

Menu A la carte

Main course Raviolis niçois joue de bœuf au vin de Bellet émulsion de parmesan €60 Cèpes de Lozère en tartelette, grillés et glacés, tomme de Nice, condiment roquette €85 Loup sauvage de méditerranée huitres Giol en tartare, crème acidulée et caviar de Sologne tuile de sarrasin croustillante €110 Boeuf jersiaise fine mousseline d’artichaut olive croustillante, jus réduit aux anchois €110

Dessert Framboises de l'arrière pays, fraîches et en gelée, sorbet à la livèche, fine meringue et pommes vertes €30 Figues de Jean-Charles Orso cuites en croûte de sucre, compotée au piment d’Espelette feuilletage et crème glacée aux feuilles de figuier €30

Menus Le chant des saveurs €210 Les secrets de Virginie €260