Pinpin

06300 NICE

12/20
Gourmet Restaurant

5 PHOTOS

Cooking Modern | Tapas

Gault&Millau's review

12/20

Gourmet Restaurant In the port district, where good restaurants are added year after year, the duo Renaud Chaumien and Axel Blot de la Fuente have succeeded in creating a place that brings together fine products and natural recipes for an enthusiastic clientele. Pinpin's menu is full of food and drink, with a selection of nibbles from the various sections, including the must-try eggs mayonnaise validated by the very serious Association de Sauvegarde de l'Œuf Mayonnaise, the A.S.O.M., which recommends that eggs be cooked for less than 9 minutes. At the Raw Bar, try a veal tartare with tuna mayonnaise, and with "Sur le Feu", kidneys in pepper sauce, accompanied (or not) by good "Des Champs" produce, burnt leeks or creamy polenta with onion compote and Parma ham chips. As for desserts... it's hard to choose between the Pinpin Perdu, a generous brioche toasted with homemade caramel and a scoop of vanilla ice cream, and the Paris-Brest with its guaranteed wow effect. As for the wines, they're just like the two friends: natural or traditional, organic or biodynamic and well sourced. Efficient service.