Chabrol's exquisite seasonal menu in Nice France
Nestled in the heart of Nice on Rue Bavastro, Chabrol offers a delightful culinary journey that celebrates the best of Provence-Alpes-Côte d'Azur's local ingredients. This inviting restaurant presents a monthly rotating à la carte menu that emphasizes seasonal freshness and regional flavors.
Starters
Begin your meal with refined starters crafted from authentic regional recipes. Experience the rustic charm of Capoun and the rich, slow-cooked daube de sanglier à la provençale, a wild boar stew that bursts with intense Provençal herbs and spices. Alternatively, savor the elegant tartelette champignons topped with a perfectly cooked œuf mollet and a dusting of Parmesan, marrying earthiness and creaminess in every bite.
Main Courses
Chabrol's mains showcase the best of local produce and refined culinary techniques. Delight in the catch of the day, featuring fresh local fish served with vibrant carrots and fennel scented with orange, all enhanced by a luscious bisque de homard that adds a decadent seafood richness. For a hearty yet sophisticated option, the braised veal breast is accompanied by nutty topinambours and earthy mushrooms, creating a harmonious and satisfying plate.
Desserts
Indulge your sweet tooth with Chabrol's artful desserts that blend traditional French patisserie with inventive flavor pairings. The chestnut cake, layered with rich ganache and accompanied by a silky chocolate sorbet, offers a deeply satisfying finale. Alternatively, the moist olive oil cake infused with fresh basil is served alongside a refreshing yuzu sorbet, creating a bright and aromatic contrast that cleanses the palate.
Drinks and Specials
Complement your meal with a curated selection of wines and cocktails that reflect the vibrant terroir of the region. Chabrol prides itself on wines from Provence and beyond, perfect to enhance the flavors of each dish. The restaurant also serves coffee and offers a cozy ambiance ideal for relaxed dining. While the menu is subject to change daily, patrons often enjoy special dishes such as escargot tart with mushroom mince and expertly prepared veal alongside broths that surprise with depth and nuance.
- Starters – Capoun, Daube de sanglier à la provençale, Tartelette champignons with œuf mollet and Parmesan.
- Mains – Local fresh fish with carrots, fennel and bisque de homard, Braised veal breast with topinambours and mushrooms.
- Desserts – Chestnut cake with ganache and chocolate sorbet, Olive oil cake with basil and yuzu sorbet.
- Drinks & Specials – Regional wines, crafted cocktails, coffee, and seasonal specials like escargot tart and secret broths.
