Our Restaurant, on the beach of La Petite Afrique

Basically Mediterranean, his cuisine unveils recipes brimming with taste, revolving around simple products of the highest quality, fresh, seasonal, and locally sourced. Citrus fruit from Menton is a prominent feature in his carpaccio of octopus, while his "salade niçoise" is delicately comprised of small broad beans, radishes, and locally grown tomatoes. In his own words, Jean-Philippe explores "cuisine of emotion and feelings, comforting cuisine", and he certainly takes us on board. His favourite ingredient? Olive-oil, of course! His signature dish? "Saffron soup with rockfish", but his very own: rock fish with all their bones removed, tomatoes, fennel, spring onions, potatoes, saffron and olive-oil, all delicately cooked in reduced fish stock. Plus the detail that changes everything: a lemon dried for long hours in the sun, giving a tang to the entire dish. Made in-house, desserts include melted chocolate cooked in the dish and strawberry soup with champagne blended before the guest's very eyes. A ""straight from the market"" suggestion and a special children's menu complete the proposals. As for the beach, meals are in synch with a "chilling out" style. On the menu, finger food and a few dishes to share: "panis" bread with tomato condiments, "burrata" cheese on toast, fresh squid, Caesar and Niçois salads… Plenty to nibble, peck at, and enjoy!