It is in the heart of Nice that Vanessa and Thierry welcome you to taste their delicate dishes such as pissaladière, courgette flower fritters, eggs mayonnaise, bottarga and chickpeas, charcuterie from the hinterland, frog legs. in parsley, salad of purple artichokes, peppers in oil.
Wild mushrooms, fresh truffles and locally caught fish can be found in small take-out meals during this special period. Desserts are also in the spotlight, such as their famous lemon meringue pie, strawberry panna cotta, the famous rum baba ...
Thierry Grattarola followed a course in the kitchens of the greatest tables of the Côte d'Azur such as the Palm Beach, the Casino de Monaco, the Miramar Beach or the Belles Rives hotel in Juan-les-Pins, where he spent 6 years. run the kitchens. From the "Vieux Murs" on the ramparts of Antibes to the Brasserie Evasion in Cap 3000, he has developed authentic cuisine combining quality products purchased from local producers, in line with the seasons.
As for Vanessa, she devotes herself to pastry making, bringing sweetness, freshness and refinement.
Something to feast on around an excellent wine-dish pairing and travel between the hills of Languedoc and the mildness of the Alpes-Maritimes.
Take a look at our different ranges of Reds, Rosés and Whites wines, AOP and IGP