La Réserve de Nice

06300 NICE

13/20
Chef's Restaurant

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6 PHOTOS

Chef Jérôme Cotta

Cooking French | Mediterranean

Services Disabled access | Pets allowed

Price Indicative price per person (excl. drinks)

45€ à 125€

Gault&Millau's review

13/20

Chef's Restaurant There's no doubt that La Réserve has been a fixture on the Nice scene for ages. Boasting one of the finest views of the Baie des Anges, it's the chic and glamorous place to be, with its yacht-like decor of precious woods and gleaming chrome, overshadowed only by the impeccable attire of its impeccable waitstaff. At the helm is chef Jérôme Cotta, a former companion of Dominique Le Stanc's at the Negresco, who focuses on simplicity, drawing his ideas from the produce caught each day, as well as the region's finest meats and vegetables. The first three-course Canon de Midi menu at €45 shows the way. But it's on the "more serious" menus, in three or four courses at €100 and €125, that the chef makes his mark, with land and sea proposals that may be a little classic, but are well executed: roasted veal sweetbread escorted by asparagus in hazelnut Viennoise and a tartelette with onion confit and asparagus brunoise with tarragon, under an invigorating siphon of yuzu sabayon; back of sea bass lacquered in beurre blanc, accompanied by leeks burnt with a blowtorch and a maraîchère of spring vegetables, topped with a marjoram shellfish foam; finally, the 70% chocolate soufflé should put everyone in agreement. The cellar, with its sixty or so references, caters for all tastes, with the added bonus of some fine finds from the hills of Nice. A second chef's hat.

Plan

Address 60 Boulevard Franck Pilatte
06300 Nice

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Jérôme Cotta Chef

Menu A la carte

Starter L’œuf surprise pané à la noisette torréfiée, espuma de pomme de terre fumée et oignon caramélisé au miel, copeaux de truffe Melanosporum, émulsion pissaladière €39 L’arlequin de foie gras de canard en 2 cuissons aux zestes d’agrumes, gelée d’un consommé de canard, fraîcheur de clémentine Corse, pomme verte et céleri, pain toasté aux fruits secs €42

Main course Le dos de bar laqué sauce vin blanc Noilly Prat et zestes de citron vert, coquillages et seiche juste saisis, maraîchère de légumes locaux et artichaut violet, émulsion iodée, huile de crustacés et poudre d’algues €55 Le filet de veau du sud-ouest rôti au beurre de sauge, câpres/pignons torréfiés, jeunes carottes fanes, betterave confite, sucrine et croquant de radis, gnocchi et jus corsé €55

Dessert La Tartelette aux agrumes, crémeux et segments frais €18 Le chocolat caramel sarrasin €18

Menus Canon de Midi €45 Menu Reserve €100 La Grande Réserve €125