The best French cuisine restaurants Provence-Alpes-Côte D'Azur

The chef, Didier Perrot, offers a fine, personal cuisine prepared with fresh products, and all made home, bread, truffles for coffee, champagne and bouches. On the menu, gastronomic dishes evolve over the seasons, in the dining room with carved wood décor, on the beautiful terrace with, perhaps, the chance to see the turtles of the house, or under the very bright glass glass.

Located in the pedestrian zone, this chic and refined rendezvous is a real oasis. Located in the heart of an inner courtyard, you can enjoy the lovely green patio, the terrace and the rooms. Alain Rus displays his culinary orientations nisso-nissartes. It proposes nice salad, soup of fish, ravioli ravioli juice, bouillabaisse, aioli, paella to seafood, plate of Corsican cheeses with fig jam, charlotte charlotte, brûlée cream with citrus fruit, le trio… evening the atmosphere is intime, the salles trio… it promotes an exceptional moment.

First, we are attracted by his forthcoming presuture. Then we pass the front door and we're convinced we've made the right choice. A cozy room, beautifully decorated, complemented by a vaulted cellar in the more intimate basement. Nicolas and Thomas have been officiating for more than five years in Old Antibes and their excellent reputation is no longer to be done. The kitchen is inventive and designed solely with fresh products from the market. It's a little bit of grandmother's recipes updated by the chef's creativity. Specialties: Sprinkler eggs and its wet-liver mouths, counter lamb, bluefin tuna crisp, white chocolate foam verrine and strawberry coulis.

Laurent Pisani, a talented young chef who has made his arms alongside Jacques Chibois, will offer you a semi-gastronomic cuisine that séduit the world because it often displays complete. You can discover the flavours of a fondant of zucchini to saffron and basil, enhanced by a puff pie in Cantal, the tempura of spices and its mint sauce, the flowers of zucchini stuffed to the chanterelles and its medallion of pan-fried foie gras, the bricks of gras au, the bricks of flambées flambées… The glacé glacé in red fruit grout, profiteroles and chocolate moelleux. In short: are you happy!

The chef, Dominique Passeron, took over the fourneaux of La Diva in 2006, after having spent his talents in Lydo for several years. The décor has not yet evolved since this new impetus, but the kitchen has gone up to the top speed. At lunchtime, the regulars of Old Nice are here for lunch peacefully, sheltered from the bustle of the course Saleya. The day's suggestions and the week's menu evolve with market products. To sample the chef's special preparations, we advise you at noon the tapas menu. And for the gourmets who know how to take their time, Dominica's specialities are to taste absolutely: the crisp of saint to apples and its honey sauce, the duck wok wok, laminate feuilleté from the lamb saddle to the pineapple tomato and basil… or the nettles of red butter. Some customers come only for this! A simple and rustic framework and authentic cuisine based on quality products. Welcome and courteous service.

The modern bistro of Frédéric Roggemans, a little eccentric at the top of Antibes Street, opens onto an elegant setting that blends wooden parquet floors with dark wood bottles. There is a nice selection of wines served by the glass, juached on chairs installed around the barrels, or installed in the sun on the small terrace. À la carte: heart of artichoke artichoke, tuna tartare and wasabi oil, creamy risotto to truffle, various tarnishes and Iberian meats (pata negra, serano, knife tartare). In the wine cellar, you can enjoy informed advice and make its market among the wines from all the French regions, wine producers and fine selection of champagnes, all offered for sale.