Fresh goat cheese with verbena, vinegrette of browned butter, black berry vinegar, roasted Piedmontese hazelnuts and fresh blackberries.
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Dinner last week at Nice’s newest addition to the @michelinguide ⭐️ @restaurantpurev where chef Mads Thomsen @mthomsen91 and owner @vanessabella34 Vanessa Massé... More
Fresh goat cheese with verbena, vinegrette of browned butter, black berry vinegar, roasted Piedmontese hazelnuts and fresh blackberries.
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Dinner last week at Nice’s newest addition to the @michelinguide ⭐️ @restaurantpurev where chef Mads Thomsen @mthomsen91 and owner @vanessabella34 Vanessa Massé have created a very welcome Nordic vibed haven in the heart of Nice.
This is really such a welcome addition to the Côte d’Azur’s dining scene and something truly unique along this coast. The cooking is Pure and focuses on carefully chosen local produce prepared with a definite lean towards the Nordic style (close your eyes and you could be sitting in Amass Copenhagen).
The V in the restaurant’s name is for owner Vanessa who provides a warm and friendly service and a carefully chosen selection of natural wines.
I really can’t wait to go back and you should get there as soon as you can. Very highly recommended. Thanks for the tip @steveplotnicki @oadtop100
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Michelin Guide - ⭐️
OAD - (soon I hope)
W50Best -
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