(27 July 2007)
This is an offshoot of a famous Nice restaurant that I’ve been to a couple of times in the past that just opened in
I went without a reservation figuring that since it the place is new it would not be full. This being
The Restaurant is in an odd shaped corner space that actually works rather well for a restaurant because you walk in and the whole space opens up in front of you at a 90 degrees angle rather than at 180 degrees as is more normal. The dining room is also rather large and bright, painted cream coloured with very elaborate flower arrangements providing colour. All in all they have very successfully created a very Nicois feel to the place.
The concept of the place is European food served Asian style i.e. many small and large dishes to share. The food also ranges from very simple (fave beans and pecorino) to the opulent such as the blackleg chicken with fresh braised foie gras. There is also a satisfyingly large selection of dishes.
We had only three courses, namely:
- Salad of broad beans (fave beans in French), basically broad beans, olive oil, salt, pepper and slices of pecorino. Works beautifully;
- Baked Aubergine, shrimp and melted cheese: I don’t generally hold with cheese and seafood but I found this too intriguing not to try. It really works extremely well delicate flavours that are not at all drowned by the cheese as I had feared;
- Blackleg chicken with fresh braised foie gras. I could not resist this dish even though it takes an hour to get it to your table, (I think they managed in 45 min but can’t be sure as I was not paying attention). Blackleg chicken is a French type of free range chicken that is let grow quite large and is exceptionally tasty. They marinate it in lemon before braising it for and hour in a heavy oven pan. That’s it, served with fried foie gras and Pommes Dauphinoises it really is to die for. The quantity was rather more than the two of us could handle as it could easily have fed four as long as none of them is my nephew.
I’ll be going back for dishes like: pissaladiere (caramelized onion tart topped with anchovies); Nicoise salad; sweet peppers in olive oil; stuffed Mediterranean vegetables; deep-fried baby squid; deep-fried courgette flowers, sage, with anchovies and onions; and warm prawns with olive oil, Carpaccio of Scallops… And they also have macaroni with summer truffles… actually I may have to go back tonight for that!
The best thing though, they serve Chateaux Rasque – La piece nouble! My absolute favourite Cote de Provence that I have every time I go to Bruno’s in Lorgue. You normally can’t find this wine outside of
To top everything off the service is also great provided by mostly young French people. How come that when you get good service in