Terraces in town

They set up their tables outside and, with the first rays of sun, play host to both regulars and tourists, eager to lunch outdoors.

The bonus offered by their restaurant ? A terrace. And in town, it is sometimes quite an achievement. The one proposed by Pierre-Jean Ferris and “L'Altro Cose Cosi” is not large. Which explains why the first unoccupied table is immediately taken by storm. The tea-room/restaurant/interior decor boutique, which just celebrated its first anniversary, has taken refuge on the ground floor of the Régina, an historic building in the Cimiez neighbourhood. Here, the former manager of the Château Eza proposes six dishes a day, depending on his findings at the market. The arrival of spring has seen a menu with an appealing choice of salads, tartares and fresh fish. Desserts come in the guise of homemade cheesecakes and chocolate from Lac. In Monaco, “Bistrot Tartine” benefits from a huge terrace with a view of the harbour and the magnificent yachts that drop anchor in the Principality. The emphasis here is on light dishes and organic ingredients : following the success of the first organic lunch-debate last March, Christelle Charron is going to repeat the experience once a month. The atmosphere of a New York bistro and “organic attitude” are on the programme. In Cannes, “Félix” is also blowing out the candles on its first birthday. And eight months after its reopening, its young chef, Nicolas Rondelli, has been rewarded by a “toque” from Gault Millau. One settles down on a spacious terrace, directly on the Croisette. Between contemporary design and baroque, this address plays on the timelessness of a decor all in black and white. With a view of the Med. On the plates, classic French cuisine revisited by the Chef : roast cutlets and saddle of lamb with sprigs of rosemary, “panoufles” and spring vegetables served as a stew, or oven-baked John Dory, vegetables stuffed with Swiss chards and squid, and a tasty sauce flavoured with fresh fennel. A little further from the sea, nestling in a house with a small garden, the restaurant “Côté Jardin” has all the charm of those secret addresses only passed on to close friends. Chef Philippe Treffot won his spurs with Ducasse and Lenôtre. Since 2002, he has manned the ovens in his own restaurant. And as soon as the weather permits, one adjourns to the garden to sample his “cook’s cuisine”. Dishes inspired by his mother and grandmother, to which he brings his inventiveness and know-how. No tricks, therefore, but scrupulous respect for seasonal produce, perfect cooking. For him, tradition and modernity go hand-in-hand : his ox-cheek presented in open ravioli is a favourite among his clients. Other classics include seared prawns, frothy juices and, of course, chocolate madeleines for dessert. All recipes that take on a different dimension when the sun invites itself to table to share our lunch.

Carnet

A very lovely terrace on the harbour, unimpeded view of the boats sailing in and out of the port, and cuisine of exemplary delicacy, that’s Bistrot Tartine, an absolute must in Monaco. Lunching here in fine weather is always a privilege.

L’Altro Cose Cosi, an unusual address combining a tea-room, restaurant and home decor boutique. From spring onwards, the small terrace is taken by storm at lunchtime.

“Félix”, the reference in Cannes re-opened its doors one year ago. With a delightful terrace welcoming both regulars and tourists, who all acclaim Nicolas Rondelli’s recipes. Here, one lunches on the legendary Croisette.

Bistrot Tartine, 30 route de la Piscine, Monaco (00 377 97 98 70 70). Lunchtime formula : starting at 15,80 €. Carte : approx. 45 €, drinks included. L’Altro Cose Cosi, 71 boulevard de Cimiez, « Le Régina », Nice (04 93 55 49 85). Main dish : from 14 to 17 €. Côté Jardin, 12 avenue Saint-Louis, Cannes (04 93 38 60 28). Formula (starter + main course or main course + dessert) : 22 €. Menu : 30 €. Sampling menu : 38 €. Félix, 63 La Croisette, Cannes (04 93 94 00 61). Croisette Menu : 55 €. Menu Félix : 80 €. Discovery menu : 110 €. Carte : approx. 90 €.

By Cecile Olivero.