It's a business that's evolving well, serious and professional. In this corner of Nice, just off the beaten track, Stéphane Chenneveau cultivates a certain difference, with his focus on the product, with a preparation and/or accompaniment dictated by the season and mood: scallops ballottine, carpaccio à la flamme, ravioli, beet sauce, veal fillet jus corsé sweetbread ravioli and veal tongue with gribiche sauce, not forgetting the declension on socca. Eclectic cellar with regional wines, a good representation from the Loire (the chef is from Vendée), but also wines from around the world, Italy, Austria, Greece..
Stéphane Chenneveau Chef
