Sweetbread glazed with fermented plums, pickled plums, herbs from local farm and brown butter sauce
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Local baby hake fish, chantarelle mushrooms, lardo and fermented potato, smoked beurre blanc with sage oil
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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... More
Sweetbread glazed with fermented plums, pickled plums, herbs from local farm and brown butter sauce
.
Local baby hake fish, chantarelle mushrooms, lardo and fermented potato, smoked beurre blanc with sage oil
.
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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