Épicentre

Rating: 14.5
Author: Gault&Millau

06300 NICE

14.5/20
Chef's Restaurant

BOOK

6 PHOTOS

Chef: Sélim M’nasri
Cooking: Gastronomic | Modern
Style: Romantic

Price Indicative price per person (excl. drinks)

89 € to 149 €

Gault&Millau's review 2026

With his Bob Dylan-style hat screwed on his head, chef Selim M'Nasri immediately imposes a singular silhouette, between self-assumed nonchalance and inner rigor. Behind this free-spirited style lies a chef of formidable precision, trained by the very best - Marcel Ravin, Alexandre Mazzia, Dominique Crenn - and driven by uncompromising standards. His gestures are clean, his ideas sharp. He speaks of his dishes as stories to be told, between Mediterranean influences, world spices and Japanese techniques. His cooking is intuitive, inspired by the season, instinct and the desire to surprise without ever betraying the product. At his side, Hiseam Bardaï supports and extends this demand, drawing on his own experience with Arnaud Faye and Eugénie Béziat. This culinary four-hander works with a clear sense of complicity, synchronized gestures, a shared gaze and common demands. Together, they compose a score without false notes, where technique remains at the service of emotion, and where each dish bears the mark of a perfectly attuned duo. Offered at €89, the unique "seven spices" menu is a declaration of intent, that of a cuisine that is inhabited, generous and deeply mastered. The journey begins with seaweed tartar with bergamot, matured liche with fruity accents and Timut pepper, Grenoble asparagus in double service, Japanese barbecued langoustine ravioli with verbena-infused bisque, lamb confit with zaatar and Corsican nepita.. right down to the sweets: textured strawberries under hay-smoked yoghurt, topped with hibiscus powder; tonka bean ganache, praline poured at the table. The cellar, narrowed down to around thirty finely selected wines from both classic and living winemaking, offers a wealth of discoveries, from Pouilly-sur-Loire to Barolo. As for the service, it boasts the rare luxury of having the chefs themselves present each dish in detail, with precision, clarity and passion. A suspended moment, a remarkable new table.