Le Chantecler - Le Negresco

06000 NICE
16.5/20
 Remarkable Restaurant
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© GregoireGardette
© )Anthony Lanneretonne
© GregoireGardette
11 PHOTOS
Chef
Virginie Basselot
Cooking
French | Gastronomic | Local | Mediterranean | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Valet parking
Style
Elegant | Exceptional setting | Romantic
Price Indicative price per person (excl. drinks)
210 € to 280 €

Gault&Millau's review

16.5/20
Remarkable Restaurant Pushing open the door of Le Chantecler means leaving the hustle and bustle behind and losing yourself in another time. Under the Negresco gilding and 18th-century woodwork, the moment takes on a unique flavour, with a live-in pianist, pedestal table service and formal dress requirements... Here, everything contributes to creating a special atmosphere, which is as much about the place and the service as it is about the food. For the past eight years, Virginie Basselot, Meilleur Ouvrier de France (Meilleur Ouvrier de France) chef, has been creating precise, sincere cuisine, close to her suppliers: Steve Molinari's peaches, Agnès Papone's vegetables, Georges Nery's cheeses and Jean-Paul Veziano's bread broken at the table... And if it's not flamboyant or flashy, the kind of glitter that the French Riviera is so fond of, sometimes its cuisine remains faithful to a form of rigorous French sobriety, where each plate expresses the exactness of the product. The five- or eight-course menus reveal a Mediterranean reinterpreted and brilliantly implemented by room manager Julien Freulon and his team, the vegetal carpaccio of the moment, topped with a fresh herb sorbet, like sunshine, the beef heart tomato, lightly roasted and dehydrated, under a shower of candied egg yolk, its white crispy, the duck carpaccio covered with a leaf to leaf of multicolored beets, nourished with an elderberry juice and a poultry reduction lightly acidulated with raspberry juice, live fish, that fish with such a bad reputation, cooked at low temperature, its skin crispy, a green bell pepper coulis perfumed with cardamom, a green tomato purée, and then a bit of bourgeoisie on the plate with Pierlas poultry simply poached, the supreme cohabits with gourmet peas skilfully arranged on their slice, serving as a chalice for a fall of chanterelles, a supreme sauce infused with verbena, with good Normandy cream, lights up the whole. Finally, it's time for dessert: first a "cheesemaking moment", a fresh goat's cheese from the hinterland with rosemary oil, placed on a bed of purslane and covered with a pollen tuile, then pastry chef Yann Le Douaron arrives with his pedestal table for the final sequence, which he has thought up like a chef and will carry out the final phase at the table. Seasonal strawberries rub shoulders with Amazonian chili, the acidity of lemon and the freshness of a subtly spiced ice cream. Such a place cannot fail when it comes to the cellar, with its 2,500 references carefully selected by new head sommelier Jean-Gabriel Siviragol, a veritable liquid library designed to accompany every moment of the meal. Le Chantecler remains a table where tradition and modernity assert themselves, where rigor and creativity combine to compose a true voyage of the senses.
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Address 37 Promenade des Anglais
06000 Nice
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Monday Lunch Dinner
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People
  • Virginie Basselot
    Virginie Basselot Chef
    Virginie Basselot Virginie Basselot Chef
  • Created with Fabric.js 5.2.4
    Yann Le Douaron Pastry Chef
    Created with Fabric.js 5.2.4 Yann Le Douaron Pastry Chef
  • Julien Freulon
    Julien Freulon Chef de service
    Julien Freulon Julien Freulon Chef de service
  • Created with Fabric.js 5.2.4
    Jean-Gabriel Siviragol Head sommelier
    Created with Fabric.js 5.2.4 Jean-Gabriel Siviragol Head sommelier