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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Le Chantecler - Le Negresco

06000 NICE
16/20
 Remarkable Restaurant
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© GregoireGardette
© )Anthony Lanneretonne
© GregoireGardette
11 PHOTOS
Chef Virginie Basselot
Cooking Cuisine d'auteur | French | Gastronomic | Local | Mediterranean cuisine
Services Access disabled | Accomodation | Children's menu | Valet parking
Price Indicative price per person (excl. drinks)
210 € to 280 €
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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.
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Address 37 Promenade des Anglais
06000 Nice
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Monday Lunch Dinner
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Virginie Basselot
Virginie Basselot Chef
Virginie Basselot Virginie Basselot Chef
Created with Fabric.js 5.2.4
Charles Bernard Pastry Chef
Created with Fabric.js 5.2.4 Charles Bernard Pastry Chef
Julien Freulon
Julien Freulon Chef de service
Julien Freulon Julien Freulon Chef de service
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Discover this restaurant's hotel

Hôtel Le Negresco
Exceptional Hotel
Hôtel Le Negresco
Address 06000 NICE
Services Disabled access, Meeting rooms, Minibar, On-site catering, Pets allowed, Restaurant selected by G&M
Budget 590 €
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Open
Hôtel Le Negresco
Exceptional Hotel
Hôtel Le Negresco
Address 06000 NICE
Services Disabled access, Meeting rooms, Minibar, On-site catering, Pets allowed, Restaurant selected by G&M
Budget 590 €
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