The unmissable chicken pie at “Bistrot de Jan” in Nice
The universe of Michelin-starred chef Jan in the port of Nice is surprising, exotic and refined. Expertly blending original flavours, he is playing with textures, discoveries and innovations. This South African has truly retained a taste for unexpected pairings, offering an original and seductive cuisine with all its generosity and exotic accents.
Conviviality around the table with several small dishes to share @ Jan Innovation Studio
On top of the gastronomic restaurant, favoured by the most discerning of gourmets for years, Jan has opened a bistro breathing a greater simplicity, but maintaining the same spirit. “This is a playful and lively bistro, where we break the mold with no compromise on elegance. Here, we cook with passion, but also with pleasure. We play, we dare, we laugh. Designed as a sensory interlude where each plate is telling a story and every detail is carefully chosen, it is a place that is both sincere and daring.” The highlight of its menu is a traditional chicken pie, inspired by a grandmother’s recipe. A family dish eaten around the table, whilst sharing memories. A free-range chicken and roasted vegetables come together under a spiced and fresh herbed béchamel, topped with a truffle sauce. All wrapped in a delicious and crispy homemade short crust pastry.
Famous chicken pie by Jan @ Jan Innovation Studio
Two more dishes perfectly embody “Bistrot de Jan’s” spirit. Its lentil bobotie is a vegetarian interpretation of a great South African minced meat classic. This time, soft lentils, apricot jam and honey are creating a beautiful balance between sweetness and spice.
@ Jan Innovation Studio
The Malva pudding, meanwhile, is truly reminiscent of Proust’s madeleine. This soft, caramelized South African dessert is served warm with a homemade vanilla ice cream. “For me, it evokes childhood, Sunday meals, the sweetness of a moment suspended in time.”
Chic entrance to Le Bistro de Jan @ Jan Innovation Studio
Emotion, tenderness, joie de vivre. These ingredients come abundant in “Bistrot de Jan”.
Jan’s Bistro
12, Rue Lascaris, Nice
Reservations: tel +33 (0) 4 93 26 81 62
The bouillabaisse at “Maison de Bacon” in Antibes
The Bacon, a genuine Antibes institution since 1948, is internationally renowned for its bouillabaisse. Nestled in the rocks of the Cap, this restaurant is offering breathtaking views of the Mediterranean and the Mercantour mountains. For the past three years, it has gained a new momentum, embarking on a true renaissance under the name of “Maison de Bacon.” Nicolas Davouze, a former of “Bocuse” and “Bristol”, is honouring the restaurant’s staples while adding a touch of modernity.
A dream location with breathtaking views of the Mediterranean @Cedou Cedou
“As a Tour de France compagnon, I was learning my trade from the greatest chefs until the age of 40. Now is the time for me to pass it on. It’s hard to keep things simple and at the same time, that’s what it takes. That’s what I am striving for.”
The legendary bouillabaisse from Maison de Bacon, a real ceremony! @ Gabriel MARTINEZ, Coline CIAIS, Cedou Cedou
Dishes combine aesthetics and taste@ Gabriel MARTINEZ, Coline CIAIS, Cedou Cedou
Thanks to him, the restaurant is boasting a solid local clientele, favoured by gourmets from all walks of life. The presentation of the famous bouillabaisse is revisited here preserving the legendary house’s DNA. “The fish soup is made with rock fish caught in the Gulf of Antibes. “We serve a plate of poached capon pieces, John Dory, gurnard red mullet, Mediterranean red mullet, and monkfish tail, while the waiter is pouring the soup over the fish.” Nicolas Davouze is evoking a true ceremony here, occasionally highlighted by the presence of a lobster on the plate. A contemporary touch to this traditional dish from the south of France.
Chef Nicolas Davouze, Bocuse d’Or France, inventive and attentive to every detail @ Gabriel MARTINEZ, Coline CIAIS, Cedou Cedou
In homage to his masters, namely Paul Bocuse, the chef has also added a lobster ravioli and sea bass en croute, wrapped in a brioche pastry. A nod to the expertise of the most illustrious French gastronomy figures.
Maison de Bacon
664, Boulevard de Bacon, Cap d’Antibes
Reservations: +33 (0) 4 93 61 50 02
Lobster Pasta at “Chez Louis” in Italian Bordighera
This Italian restaurant is a favourite with many French from all over the French Riviera and Monaco. “Chez Louis” has built a solid reputation since the 1960s. Nestled in the heart of the charming town of Bordighera in nearby Liguria, the Novembre family restaurant has been excelling for decades. With a large number of artists and painters who favoured it back in the day, it was even nicknamed the arty bistro. A father of romantic lovers, the illustrator Raymond Peynet, was famously among its guests.
A refined decor for an Italian restaurant widely frequented by the French © DR
Set up just a few steps away from the beach, its refined decor is strongly influenced by the Mediterranean, with fish and shellfish in the spotlight. Among the restaurant’s specialties is the lobster pasta, attracting gourmets from far and wide.
This typically Italian festive recipe brings the ancestral chef expertise of hand-rolling homemade pasta and a delicate aroma of the king of shellfish. For extra flavour, the fish comes with exquisite cherry tomatoes.
The restaurant’s signature dish, the famous lobster pasta © DR
A long, hollow pasta with cheese and pepper, garnished with raw scampi, the bucatini, is another one of its highlights. These two dishes truly stand out for surprising and incomparable flavours.
As to desserts, traditional Italian specialties are rubbing shoulders with a lemon curd here topped with meringue to satisfy the most discerning palates.
A beautiful, elegant and refined address in a city of many treasures. Take a digestive stroll across its streets heading to the “Cita Alta,” the old town particularly dear to Claude Monet’s heart.
Chez Louis
Corso Italia 39, Bordighera, Italy
Reservations: Tel (+39) 184 26 16 03
Dining and Cooking