La Roustide, located in Nice in the heart of Riquier, near the Carnavaliers’ workshops, is a place where it’s good to stop for a Provençal break around the flavors of the truffle, in winter and summer.
The restaurant La Roustide takes its name from the Provençal amuse-bouche la roustide, a piece of roasted bread, rubbed with garlic and wet with olive oil. The tradition of our terroir indeed in the plate, opening a culinary journey orchestrated by chef Alexandre Ben Nasser on jazz tunes. The young creative chef proposes a cuisine based on fresh and seasonal products – the menu changes every month – a tasty, delicate and (very) generous cuisine, based on the richness of the terroir and the enthralling flavor of the truffle.
Heat and friendliness of the welcome
Acquired a year ago by Frédéric and Erika Servoise, a couple of fans of gastronomy and restaurants, this charming hideout dedicated to the truffle in the heart of the Riquier district, a stone’s throw from the Museum of Modern Art of Nice, was enhanced with gastronomic flavors by the young chef Alexandre Ben Nasser. The truffle was already queen of the plates, since the former owner was Benjamin, one of famous chef Bruno‘s sons, a truffle specialist in Lorgues in the Var.
The decoration in Provençal style, all in honey-colored woodwork, with touches of dry herbs, gourmet jars – and even real Marseille soap – reflects the warmth and friendliness of the welcome of Frédéric and Erika.
Perfumes from the terroir and the truffle
The cuisine of the restaurant La Roustide is based on the richness of perfumes from the terroir and the truffle, exclusively concocted with fresh and seasonal products, around 4 starters, 4 courses and 4 desserts, on a menu renewed every month. Passionate about gastronomy, chef Alexandre Ben Nasser brings his creative touches to the dishes he makes with love. The à la carte dishes focuses on local products and his “cuisine de marché” changes every month.
For lovers of truffles, two tasting menus – 3 and 5 courses – offer the Black Diamond from the starter to the dessert. The vegetable flavors are also highlighted and garnish the generous portions of exclusively wild fish and premium meats. The charming restaurant welcomes 30 guests, complemented by a dozen more on the terrace for summer 2017.
In the evening, soft lights, candles and sweet jazz chords will make you experience a beautiful gastronomic experience tinged with romanticism for a romantic dinner.
A passionate young chef
Chef Alexandre Ben Nasser is 25 years old. He fell very early in the pot of gastronomy. His childhood memories bring him back to the family kitchen where his father, a cook by trade, cooks delicious dishes with oriental scents for all his entourage. This culinary childhood led the 14 year-old to integrate at the Hotel School Paul Augier in Nice working towards a CAP cuisine. After his training at the restaurant L’Aphrodite in Nice alongside the talented and highly creative chef David Faure, Alexandre has sharpend his skills at beautiful houses in Nice such as Le Panier, Gaël Passigli’s restaurant, L’Horloge at Hotel Aston, or The Hyatt Regency Palais de la Mediterranée.
La gastronomie de La Roustide
Amuse Bouche : Roustide with Velouté Leeks/Potatoes, Cumin and Truffle Oil. The roustide – grilled bread and truffled olive puree – is soaked with gourmandise in this velouté with the flavors of earth deliciously sublimated by the truffle.
Velouté of Yellow Carrots with Cumin, Espuma with Orange and fresh Truffles. A combination of two fruits from the earth – root and rare mushroom – rich in gourmandes and colored vitamins, with flavors ennobled by the truffle and its carnal perfume.
Duo of Foie Gras, Toasts of Country bread, Apple jelly, Pineapple Chutney. Chef Alexandre’s signature dish features two generous slices of foie gras, half-cooked and pan-fried, on soft and crispy toasts, accompanied by a refreshing and exotic fruit notes. A treat for pupils and papilae!
Duck leg confit with Apples, Braised Endives with Honey, Confit of Leeks with Oregano. The chef revisits this traditional dish with a sweet-savory dimension where the tasty, perfect-cooked poultry is savored surrounded by the sweetness of the in-season vegetables, endives and leeks, accentuated by the fruit of the apple and the forest perfume of the fresh truffle.
Saint Pierre with Herbes de Provence, Cauliflower, Creamy Acidulated Squash, Beurre Blanc with Pomegranate. The delicate flesh of the melting Saint Peter ventures on the fragrant soil of Provence to meet the sweet Cauliflower, languid on its colorful bed of squash. The acidulated pomegranate comes to titillate the papillae by enhancing the iodized mouthfuls of the fish on its unctuous tide of white butter, with the perfume of the slices of truffle.
Pear poached in Port, Creamy Banana Sauce, Chocolate Sauce. The pear, dressed in its ruby dress, flavored with the perfume of Porto, comes back as a childhood memory in an ode to chocolate and fondant fruit. We savor this sweetness after dressing the pear with a delicious sauce with strong notes of cocoa on accents of fruit with fine, very juicy and fondant flesh.
Tiramisu Fruit of the Passion, Orange Jam. An Italian dessert revisited in a fruit version, sparkling with aromas and cream. An explosion of tastes, a fireworks scented with stars, as colorful as Carnaval confetti.
The wine list includes delicious discoveries by Frédéric, ranging from Vins de Provence, including Cuvée Charlotte – Château Saint Hilaire ou Secret de Famille Blanc, to the main wine region in France. The wine list also follows teh seasons.
Tuesday to Saturday from 12h to 14h and from 19h to 22h.
Saturday only in the evening from 19h to 23h.
Plat du jour 12 € – Lunch formula 16 € and complete 20 €
Truffle: Petit menu dégustation 40 € and Grand menu dégustation 55 €
Organic and gluten-free dishes for vegetarians
Restaurant La Roustide
34, rue Beaumont
06300 Nice
Tel. 33 (0)4 93 89 69 60
Gastronomy and wine at restaurant La Roustide in images
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