The Reblochon in particular stood out, a succulent farmhouse cheese from the Haute Savoie department. Creamy texture with a pale gold crust, this is a cheese of high quality. Patrick Rosa is the Chef Patissier and a valuable member of Alain Llorca's team. The Tapas menu will cost you 590 Frs, or you can go for the Chantecler menu at 460 Frs or the Seafood menu at 550 Frs. The A la Carte menu is also quite varied, and the Chantecler lunch menu costs 245 Frs per person.
Reservations are absolutely essential, especially in the high season.
Nice Cedex 01. Dear Dine Online, I came across your site completely by accident and found it very interesting and entertaining. I read with particular interest the article on the Negresco Hotel at Nice. I can highly recommend the Hotel Chateau de Germigney which is the Jura, near the Swiss border in France. The head chef is none other than Pierre Basso Moro, the ex-second chef to Dominic Le Stanc when he was chef at the Negresco.