Restaurants in Nice can be dicey. We can eat well here but you have to choose carefully. Good value for money can be hard to find. We’ve eaten a few times at Luc Salsedo and have never been disappointed. The cuisine is exquisite and always based on fresh, local ingredients. I find that the €25 lunch menu offers extraordinary value but don’t go in ravenous! Portions are modest. I ordered only the starter and main course. It was fine but I still wanted more. We split a dessert and that did the trick. The menus change every two weeks and you always have a choice of three for the starter, main course and dessert. The young chef is strong in the vegetable department which especially pleases me. John felt that the foie gras was the best he’s ever eaten in his life. It’s not my thing. … Continue reading →

Chantecler restaurant at the Negresco is the finest dining experience in Nice which I can now say is true through experience, not just reputation. John and I decided to celebrate our fourth anniversary here. Yes, it’s been four years to the day since we met on the Promenade des Anglais. Today was warm and mild compared to the sunny but blustery day we met when the wind was whipping up the waves to spray a fine mist on our pebbly beach. Dozens of sunbathers speckled the beach at midday and the sea was reduced to gentle ripples as we headed in to lunch. The Negresco’s domed lobby bathed us in sunlight that softened when we entered the Chantecler’s wood-panelled dining room. We were seated to have a view of the sea which, together with the pink and mauve decor, made the atmosphere less stuffy than I would have expected from such a toney place. As we settled in, other diners drifted in or, in some cases, hobbled in. We were clearly the youngest of the bunch with well-coiffed and dressed older folks making up the bulk of the crowd. Now for the food! We opted for the fixed-price lunch menu with wine (a discretion) and coffee forEUR55. It’s called Le Menu Plaisir “Retour de Marche”.As an amuse-bouche the chef, Bruno Turbot, opted for the fashionable “food in a glass” starter. Served in a small, narrow glass, this was a frothy mixture involving foie gras and a mushroomy flavour. I first … Continue reading →