Chef Keisuke Matsushima's restaurant is small, cozy, and pristine. On sunny days tables are set out on a terrace. The Japanese chef is the rage among serious Nice foodies. He is known for his delicate flavors and the subtlety of his ingredients, based on the best of market-fresh produce. His dishes are forever harmonious and sometimes surprising in flavor and texture, as exemplified by the red tomato gazpacho with a scoop of bright green basil and almond sorbet. He does wonders with young pigeon. Shrimp is shipped in fresh from the neighboring coast of Liguria in Italy, and it's served here with braised baby artichokes and Parma ham. One of his heavenly concoctions is a risotto with Gorgonzola and the white truffles of Alba in Italy. For dessert, finish off with the best tiramisu we've ever had in Nice.
- © Frommer's 2013
- Very Highly Recommended 2010