CHANTECLERC
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Since last September, a young 34-year-old chef Jean-Denis Rieubland is at the helm of the kitchens of the Chanteclec, the restaurant of the Negresco. A former student of the Nice hotel school, its professional course is punctuated by prestigious houses: Eden Roc (Cap d'Antibes), Byblos (Saint-Tropez), Carlton and Palm Beach (Cannes), Miramar (Théoule-sur-Mer), Mas Candille (Mougins), Silver Tower (Paris) or Four Seasons (Domaine de Terre Blanche in Tourettes). He was awarded a consecration as the Best Worker in France in March 2007. You will have realised that it was not necessary to surprise and feast the gourmets, the great gourmet restaurant (1 star Michelin star). In the dining room, of the period Régence, the sumptuous woodwork of the th century, you will taste traditional cuisine inspired by Provence: a wild wolf in fine herbs accompanied with tomato petals and cocos, a segment of lobsters in red wine civet, a square of Alpilles lamb roasted with a spiral of herbs. The service is very professional. The huge but expensive cellar.
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