Maison Joia

06000 NICE

Practical information

Chef
Julien Pilati
Cooking
French | Gastronomic | Healthy cooking | Mediterranean
Services
Terrace
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
79 € to 135 €

Gault&Millau's review

14/20
Chef's Restaurant What a wonderful idea to have set up this gourmet restaurant in Nice's Art Deco Musiciens district. Chef Julien Pilati left his native Champagne region, accompanied by Laetitia, his wife from Brittany, to create a Joia house that brings light, joy and flavor to the triangulation of good eating. Trained by the greats - Alain Ducasse, Jean-François Piège, Hélène Darroze - the Champagne chef is at ease with the whole score, from starters to desserts. The culinary identities of our guests punctuate the three-, five- and seven-course menus, and bear witness to the host region: the Mediterranean. Glazed carrots from Vaucluse and buckwheat crackling, accompanied by a vegetable raviole and a brunoise of colorful carrots, browned in rosemary butter and escorted by a saffron foam; scallops just snacked in salted butter (from Brittany, of course), a creamy samphire sauce and a lemon coral cream, then in the second course, scallops marinated raw, placed on a bed of Breton shortbread. Scorpion fish, as tender as it is tough to work with, cooked at low temperature, with a celeriac purée flavored with fish soup, accompanied by a celery foam emulsified in almond milk. The Sisteron lamb, rosy, tender and perfect, and the small tartlet of chard and sea lettuce. Finally, the Nice lemon in a trompe-l'oeil worthy of the greatest pastry chefs, with the taste of the fruit intact. In the dining room, the precision of the plates is matched by that of the service, provided with brio by Laetitia. And in the cellar, bottles from Champagne first and foremost, but also treasures from other regions, patiently sourced from friendly winemakers.
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Address 41 rue Verdi
06000 Nice
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    Julien Pilati Chef
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    Laetitia Pilati Chef de service
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