FRENCH RIVIERA
Calamari from the depth - Bari Caviar - Local Zucchini
wild Fennel
- Capucine flower - Carnaroli Risotto
Scallop Adriatic Sea -Confit Lemon - Chardonnay
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NICE'S HILLS
Mediterranean Lobster - Bearnaise Sauce
Crustaceous - Lemon - Ginger -Shallot
Tio Pépé - Xérès Vinegar - Christophine
Basilic Flower - Cucumber Flower
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FROM OUR FISHERMAN STEVE MOLINARI Nice
Vadouvan from Pondichéry - Fennel - Mussel from Camargue - Lovage
Olive oil - Fresh Almond - Green Tomatoes - Steam bread Bao - Lardo di Colonata
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Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong influences from the chef’s travels and background in Guadeloupe. As I found also on my last visit, my only bugbear was that the meal is very slowly paced. I was the first person through the door at 7.30 and I finally received petit fours at 11.30. This in a half empty restaurant of 9 covers including myself. I get why this is, and I will go back and I urge you to try. With only one (excellent, if a little OCD, he kept moving my cutlery back to it’s original position after I had moved it an inch in order to comfortably rest my arms on the table) front of house guy and just the brothers cooking in the kitchen there is no way they can achieve the standard that they do at a faster pace. So go, but settle in for the night 👍🏻
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Michelin Guide - ⭐️⭐️
OAD - recommended
W50B -
Best Chef Awards -
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