Flaveur

06000 NICE

17.5/20
Prestige Restaurant

3 PHOTOS

Chef Gaël et Mickaël Tourteaux

Cooking Gastronomic

Services | Children's Menu | Pets allowed

Price Indicative price per person (excl. drinks)

180€ à 250€

Gault&Millau's review

17.5/20

Prestige Restaurant When cuisine travels, it takes with it a little of the chefs' souls, as their stories unfold. This is the story that Gaël and Mickaël Tourteaux tell of their youth in the islands of Guadeloupe, followed by an encounter with the land of the Marais. This culinary journey, written by four hands, is a perpetual search for tastes from here and elsewhere. Their table is off the beaten tourist track, in the Belle Époque district of downtown, but no matter where it is, we'd come anyway. We're off to explore with the eponymous menu, where iodine and spices collide and compete for flavor. Marinated lily with shoyu sauce, cucumber ravioli with wild Madagascar pepper, Entrevaux secca on a black garlic tartlet, black pudding and beef consommé with spices and combava zest are just a few examples of the many precisely ordered and masterfully executed appetizers. The Riviera takes center stage with cuttlefish spaghetti on a creamy risotto deglazed with Chardonnay, topped with Adriatic scallop foam and a little caviar for iodine. The cuisine! Local fishing has its own plate, with this "perfect stew" of rock fish flavored with a broth made from dry spices that chefs get from Pondicherry, vadouvan, and a little olive oil and lovage infusion developed with a local oil mill. Don't forget to top the dish with this bao roll with Colonnata bacon and bottarga. We leave the shores to head inland, where two terroirs meet, where Piedmont veal gently roasted with ficelle and its grilled sweetbread finds the green curry on a raw garnish, and on the second plate, trouchia raviole with chard, a few green chickpeas on a frothy blanquette milk to remind us that we're in Nice. We end with a fresh, gourmet return to the Caribbean, with pineapple pain de sucre flambéed and roasted in old rum, a little Suzette-style, accompanied by passion fruit and green banana sorbets, some very thin slices of apples tangy with combava, tapioca pearls, Tahitian vanilla vegetable jelly on pieces of puffed white chocolate. The mignardises, in the form of a pan masala playing on textures and flavors, round off the exploration in the best possible way. In the cellar, the chefs offer an interesting choice of regional labels, not forgetting the great wines from Burgundy, the Rhône, Bordeaux and the Loire, as well as some fine champagnes from winegrowers. None of this would be possible without the perfect service that punctuates the experience.