Ronan Kernen's inventive cuisine based on market products
A discreet entrance on the Cours Mirabeau for a gastronomic moment of first order. Chef Ronan Kernen and his team treat us. In an inner courtyard, a few tables outside for the nice days and all year round, a chic and trendy winter garden. Depending on the season, you can choose from the menu turbot and St. Pierre, a revisited bouillabaisse, in autumn porcini mushrooms, truffles, smoked mozzarella, sweetbreads and crayfish, the chef's specialty, Iberian suckling pig, wild prawns in a salt crust, and in the desserts, lemon hibiscus pie or the house hot chocolate mousse. All accompanied by fine wines from here and elsewhere, 150 references on the menu. You can find the chef at the Petite Ferme avenue Victor Hugo and at the Petit Prince rue Gaston de Saporta.
Members' reviews on CÔTÉ COUR
Quand au service, le top, des serveurs sénégalais, sympathiques, attentionnés..,
Merci beaucoup
Fine French food seekers should definitely try.
A special shoutout to Momo at Côté cour, whose friendly and welcoming service added a personal touch to the entire experience. Beyond the delicious plates, Momo's warmth made the meal feel like a cozy gathering among friends.