Flaveur
Nice, France
⭐2 Stars
The Experience
From Michelin Guide
The Tourteaux brothers, Gaël and Mickaël, are inseparable. Not only did they attend the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honest, tasty fare. The result of this fraternal alliance is Flaveur, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How might the Tourteaux touch be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice comes up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always pays off. Fine and masterful cuisine with character from start to finish. Bravo!
Unique Things
From Visitor Experiences
Fusion of Mediterranean Freshness with Subtle Asian Influences
Flaveur uniquely blends Mediterranean ingredients and flavors with subtle Asian culinary techniques and touches, creating an innovative and adventurous menu that stands out from traditional French cuisine.Intimate Dining with Only One Seating per Night
The restaurant offers a cozy, intimate atmosphere with just a 20-cover dining room and limits itself to a single seating each evening, allowing for a focused, immersive, and leisurely multi-hour tasting experience.Artistic and Elegant Ambiance Featuring Works of Art
The dining space is bright and elegant, decorated with characteristic pieces and artworks, enhancing the sensory experience beyond just the food and contributing to a refined and unique atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Flaveur in Nice include:
Scorpion fish from Nice: This local fish is featured prominently, often paired with a fish broth enhanced with vadouvan, an aromatic Indian spice blend, showcasing the restaurant's blend of local and exotic flavors.
Vadouvan spice blend: A heavily aromatic Indian spice mix used to elevate traditional fish broth, reflecting Flaveur's bold and confident fusion of regional and international influences.
Soy-marinated mackerel: Used in a signature dish served on rice chips with celery cream and wood sorrel, highlighting a creative use of local seafood with Asian-inspired preparation.
Fresh seasonal market ingredients: Flaveur emphasizes daily fresh produce from the market, adapting their menu weekly to feature the best seasonal items, often focusing on fish and seafood.
Island salmon: A specialty ingredient cooked for over seven hours at very low temperature, served with tomato, demonstrating the restaurant's technique-driven approach to ingredient preparation.
These ingredients illustrate Flaveur's hallmark of combining local Mediterranean products with daring global spices and techniques to create refined, characterful dishes.