Le Chantecler - Le Negresco

37 Promenade des Anglais, 06000 Nice, France
16.5/20
 Remarkable Restaurant
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© Mujo_Simona_Simonetti
© Simona_Simonetti
© Mujo_Simona_Simonetti
16 PHOTOS
Chef
Virginie Basselot
Cooking
French | Gastronomic | Local | Mediterranean | Signature cuisine
Services
Access for people with disabilities | Accommodation | Children's Menu | Valet parking
Style
Elegant | Exceptional setting | Romantic
Budget (€)
Indicative price per person (excl. drinks)
210 to 280

Gault&Millau's review 2026

It’s no longer a secret: in Nice—both at the Negresco and beyond, and even at Gault&Millau—everyone wants the Chantecler to succeed, the flagship that Maximin once turned into an eternal beacon. And everyone is rooting for Virginie Basselot, who has the determination, courage, and talent—but even more so, those human qualities that bring people together. For the past eight years, she has broken new ground and set the right course, thanks to her personality as well as her humility. And the hard work is paying off, as the entire team rallies around her, including the newcomers: sommelier Jean-Gabriel Siviragol, who oversees the extensive wine cellar filled with fine labels—now expanded to cover the entire South—and pastry chef Yann Le Douaron, who seems to have adapted very quickly to the environment and the chef’s style. Increasingly precise and confident, Virginie Basselot presents a very cohesive menu, deeply inspired by the Nice region—as evidenced by her three appetizers that reinterpret pissaladière, pan bagnat, and barbajuan—while not forgetting Normandy. The sea bass crudo is remarkable, served with crème fraîche and Sologne caviar, featuring a well-defined and perfectly balanced oyster flavor—just like the scallops (from Normandy, of course!)— a nicely tangy mimosa sauce and seaweed cream—a silky, refined, and indulgent dish that won us over. The potato—a good idea paired with sage and a vegetable-based sauce—still falls a bit short in texture, lacking that melt-in-your-mouth quality. The veal sweetbreads are simply perfect—cooked to perfection, golden brown in the sauté pan—and the harmony of flavors, with mushrooms and watercress, is classic and excellent. Excellence is the watchword at this establishment, where pleasures abound—from the “jukebox” pianist who’ll play any of the 650 songs on request to the remarkable dessert of pear, buckwheat praline, and cream. Another key factor in the restaurant’s current success is Julien Freulon, the maître d’, who brilliantly manages—and always at just the right pace—service of the highest caliber, worthy of the very best.

Map

Map — Le Chantecler - Le Negresco © OpenMapTiles © OpenStreetMap
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Virginie Basselot
    Virginie Basselot Chef
    Virginie Basselot Virginie Basselot Chef
  • Yann Le Douaron
    Yann Le Douaron Pastry Chef
    Yann Le Douaron Yann Le Douaron Pastry Chef
  • Julien Freulon
    Julien Freulon Chef de service
    Julien Freulon Julien Freulon Chef de service
  • Jean-Gabriel Siviragol
    Jean-Gabriel Siviragol Head sommelier
    Jean-Gabriel Siviragol Jean-Gabriel Siviragol Head sommelier
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