Bessem

For a long time, chef Bessem Ben Abdallah worked in the shadow of great chefs (eg Michel Del Burgo, Marc Meneau and Pierre Gagnaire). In this town house with its terrace shaded by plane trees and a fountain, he gets to give full rein to his talent. He brings a deft touch to a delicate Mediterranean brand of cuisine that is personal to him, as in his catch of the day, artichoke purée, spinach with parmesan, courgettes, green beans, a yuzu-kombava broth, tagetes and lovage. He is assisted by a talented pastry chef. It's worth noting that the chef serves his own selection of Tunisian single-estate olive oil and raises chickens so as to have access to fresh, quality eggs! Two seasonal surprise menus; closed at lunchtimes in summer.

A Culinary Journey with Chef Bessem Ben Abdallah

• Formerly the executive chef at Pierre Gagnaire's establishment in Courchevel, Chef Bessem brings a wealth of experience and a fresh perspective to his restaurant, focusing on seasonal and market-driven cuisine.

A Serene Green Oasis

• Located just steps away from the bustling center of Mandelieu-la-Napoule, Bessem Restaurant features a tranquil, verdant terrace where guests can enjoy their meals amidst the sounds of nature, including cicadas and a charming stone fountain.

Event-Centric Dining Experience

• Bessem Restaurant is not just a dining venue; it also specializes in hosting private and professional events, ensuring that every occasion is memorable with impeccable service and a picturesque setting.

Signature Ingredients

• Foie Gras: A hallmark of French cuisine, the foie gras served at Bessem is sourced from local farms, ensuring high quality and ethical practices. The chef's unique preparation methods enhance its rich flavor, making it a standout dish.
• Fresh Seafood: Sourced from the nearby Mediterranean, the seafood at Bessem is celebrated for its freshness and quality. The chef often features seasonal catches, prepared simply to highlight their natural flavors.
• Local Vegetables: The restaurant emphasizes the use of seasonal vegetables from local markets, which are integral to the dishes. These ingredients are often roasted or grilled to bring out their natural sweetness and are a testament to the restaurant's commitment to market-driven cuisine.
• Herbs and Aromatics: Fresh herbs, such as basil and thyme, are used extensively in the dishes, sourced from local gardens. They add depth and complexity to the flavors, showcasing the chef's dedication to freshness and quality.
• Artisanal Cheeses: The selection of cheeses served at Bessem includes local varieties that are carefully chosen to complement the menu. These cheeses are often paired with seasonal fruits or homemade preserves, enhancing the dining experience.