In his 2014 report, the Michelin Guide awarded one star to the Paloma restaurant and its chef Nicolas Decherchi. This talented young chef, highlighting a menu around the “homemade” and fresh and seasonal products, seduces gastronomes with his southern dishes combining tradition and creativity.
The gastronomic restaurant Paloma opened its doors in June 2013 in Mougins, capital of gastronomy and Art of Living. A sublime opening night was held with spendors on July 26 in the presence of many VIPs and guests such as the France’s favourite chef Cyril Lignac, one Michelin star, who presided over this great event alongside Paloma’s young chef Nicolas Decherchi.
Bars and buffets were installed on the different stepped terraces of the old neo-Provencal style villa of the sixties. A music and and a relaxation area were installed under a canopy composed mostly of Mediterranean species. The guests could wander at their leisure in a setting of ocher and gray-beige with a harmoniously blending with its surroundings.
The restaurant Paloma has the advantage of benefiting on top of its estate of a stone cottage rehabilitated and turnerd into a restaurant, highlighted by an olive trees. The whole reflects the inspiration of bucolic Provencal farmhouses. At the foot of the citadel, the layout of the interior space allows to accommodate a dozen cars and a beautiful garden with fountains, a lounge area and a terrace with stunning views over the bay of Cannes and the Lérins Islands and also the Alps mountains. Conceived by designer Monika Babišová, the inside of the property is divided into three rooms plus an outdoor terrace welcoming forty persons in a contemporary baroque universe.
Crystal chandeliers illuminate the ceilings and their moldings, while the works of artist Pierre Chazelat plunge us into a dreamlike world where onirism mingles with photographs prospects of Renaissance. Mixture of styles, smoked glass wine bars, chairs and banquettes in the dining room but also cigar’s room with Chesterfield sofas, give the place a cozy and warm atmosphere where the art of the table is enhanced.
The reception and care provided to service ensure comfort and well-being of guests who can indulge in the pleasure of taste buds through the fusion of expertise and originality of Chef Nicolas Decherchi and Pastry Chef Yohan Jara. Paloma reveals a menu with Mediterranean flavors influenced by the seasons, boasting throughout the meal a magical balance between authenticity and originality.
Rigorous and precise in the selection and research of flavors, and always in accordance with the product, restaurant Paloma’s chef Nicolas Decherchi gives greater importance to “homemade” and revisits the Mediterranean classics with dishes such as South West Foie Gras with Scent of a Pina Colada, the Gamberoni of the Riviera with purple artichokes of Provence, South West veal shank, or the great macaroon with raspberry and basil. All dishes invite to discovery, highlighted by sommelier Alexandra Neyret’s advices, who selected a wine list of over 120 references.
Originating from the Var, Nicolas Decherchi made his first steps in the world of gastronomy at the age of 16 with renowned Michelin-starred chef Bruno in Lorgues where he was between 1997 and 1999. With this experience, Nicolas Decherchi perfected his technique and honed his skills in renowned institutions with other chefs: La Villa des Lys, 1 * restaurant of the Hotel Majestic in Cannes, the Louis XV in Monaco 3 *, La Chèvre d’Or in Eze 2 *, the Hotel Le Bristol in Paris 3 *, where he was Deputy Chief Executive and got the third star alongside Eric Fréchon from 2007 to 2009. For the sake of excellence, Nicolas Decherchi was inspired by and worked with chefs such as Georges Blanc from 2002 to 2003 and Bruno Oger from 2010 to 2012.
In parallel, he diversified his practice of cooking as chef consultant and creator of recipes with famous chef Cyril Lignac in “Top Chef” and “An Almost Perfect Dinner” shows. Their collaboration extends well beyond television sets as Nicolas Decherchi assisted Cyril Lignac in his restaurants, Le “15ème” and “Le Chardennaux” as chief executive.
On leaving the hotel school at 18, Yohan Jara began his career alongside pastry chef Pascal Hairston in the kitchens of the Hotel Vista Palace in Monaco, then by working for Parisian caterer Potel et Chabot from 1997 to 2001. He then attended renowned institutions: the Relais Gourmand, Le Clos de la Violette, the Parisian brasserie “Au Père Fouettard” in 2004, and he worked in Château d’Esclimont in 2005, and then with Jean-Georges Klein in the 3 * restaurant “L’Arnsbourg ” from 2006 to 2008. Motivated by the desire to improve his technique, he trained his talents with major chefs such as Pierre Hermé and Yves Thuries. With this experience, Yohan Jara created in 2001 the restaurant and tearoom “Gourmandise” in Punta Del Este in Uruguay.
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