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
Budget (€)
Indicative price per person (excl. drinks)
210 to 280

Gault&Millau's review 2026

It's no longer a secret: in Nice, in and around the Negresco, and even at Gault&Millau, everyone wants the Chantecler to succeed, the flagship that Maximin once made an eternal beacon. And everyone wants Virginie Basselot to succeed, because she has the will, the courage and the talent, and even more, the human qualities that bring people together. For the past eight years, she has been shaking things up, setting the right course, with her personality, but also her humility. And the work is paying off, with the whole team rallying around her, like the newcomers, sommelier Jean-Gabriel Siviragol, who looks after the very large cellar of fine labels, now reinforced throughout the South, and pastry chef Yann Le Douaron, who seems to have adapted very quickly to the context and to the chef's work. More and more precise, more and more assertive, Virginie Basselot presents a very coherent menu, very inspired by the Nice region, like her three appetizers revisiting pissaladière, pan bagnat and barbajuan, but not forgetting Normandy: the bass crudo is remarkable, with fresh cream and Sologne caviar, with the taste of the oyster well reinforced and just right, like the scallops (from Normandy, of course!) with a tangy mimosa sauce and crème des barbes, a silky, distinguished and gourmet dish that won us over. The potato - a good idea with sage and a vegetable sauce - is still a little lacking in texture, and the sweetbreads are just perfect, cooked to a golden brown in the sauté pan and in the harmony of flavors, mushrooms and watercress, classic and excellent. Excellence is the watchword at this restaurant, where pleasures abound (like the jukebox pianist who will play any of the 650 pieces on offer on request), right through to the remarkable dessert of buckwheat praline pear and cream. Another key element in the success of the moment is Julien Freulon, the restaurant's manager, who runs a top-notch restaurant, worthy of the best, with brio and always at the right pace.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 37 Promenade des Anglais
06000 Nice
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
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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