Les Agitateurs

These agitators are far from the hot air breed, indeed they are full of talent! Chef Samuel Victori (former second chef at Passage 53) and his partner, Juliette Busetto, craft dishes rich in texture, flawlessly cooked and subtly seasoned. Local suppliers take the limelight: baker, fishermen, market gardener, breeder and potter. Michel Troisgros is the duo’s mentor and their concept is original, vibrant, amusing, disruptive food, served in a lively, buzzy vibe. Attentive, efficient service. The venue features two dining areas, one on the ground floor and the other in the basement with a wine cellar. The set menu changes regularly in line with the seasons. Just next door, Pirouette, a bistro founded by the same owners, offers dishes to share and natural wines.

• Near Nice's Port: a smart, compact room with an open-kitchen buzz
• Chef-led storytelling: Samuel Victori often explains the layers and intent of each plate
• Playful dish naming: menus framed as moods and instincts, with titles designed to tease curiosity
• Local-supplier focus: a tight radius of producers, expressed through seasonal, texture-rich cooking

Ingredient anchors

• Local Mediterranean seafood: a seafood-forward menu built on local sourcing
• Seabass: gently poached, served pearlescent and precise
• Kochihikari rice: a Japanese-style rice used as a textural counterpoint
• Turnip and seaweed: crisp, saline accents
• Bonito-dashi and beurre blanc: a French sauce structure sharpened with Japanese savouriness

What to eat

• Creative, farm-to-table cooking in a lively bistro setting

Michelin-highlighted dish

• "What the sea gave us": poached seabass with kochihikari rice, raw turnip, seaweed, and a beurre blanc built on bonito-dashi

Service notes

• Dinner Thu–Mon, plus weekend lunch