Raw local Mullet fish, timut pepper, butternut squash, broth of butternut squash and lemon verbena
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Celery and patchouli salt
Sage foam
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Onion tartlet, vermouth gel, pecorino and fermented mushrooms
.
Another visit to my favourite restaurant in Nice, now in its new, more central location and with a much more stylish dining room. I have had... More
Raw local Mullet fish, timut pepper, butternut squash, broth of butternut squash and lemon verbena
.
Celery and patchouli salt
Sage foam
.
Onion tartlet, vermouth gel, pecorino and fermented mushrooms
.
Another visit to my favourite restaurant in Nice, now in its new, more central location and with a much more stylish dining room. I have had some stunning meals at @restaurantpurev Pure & V and this was probably my favourite so far. Finnish chef @pinja.cheffe Pinja Paakkonen brings her own excellent Scandi take on the local produce available and she is a true talent. @vanessa_pure_and_v Vanessa (the V in Pure & V) is opening a second more casual restaurant @pure.vins Pure Vins upstairs which I can’t wait to try. Highly recommended.
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Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
