Rooted in the Riviera
Nouvelle Côte began as a whisper—a shared belief between founders Amélie and Julien Laurent that the essence of Mediterranean dining had been lost to complexity. They sought to return to the source: the earth, the sea, and the sun.
Opened in 2014 in a restored 19th-century limestone atelier, the restaurant was designed to reflect the landscape. The architecture strips away the unnecessary, leaving only light, texture, and space. This physical minimalism mirrors our culinary approach.
Our relationships with local foragers, artisan fishermen of the Baie des Anges, and small-scale organic farmers in the hills of Provence form the backbone of our existence. We do not dictate the menu; the land does.
Julien Laurent
Chef Julien spent his formative years in the kitchens of Paris and Kyoto, mastering both classical French technique and the Japanese philosophy of shun—capturing ingredients at their exact moment of peak perfection.
Returning to his native Riviera, he developed a style he calls "Architectural Cuisine." It relies on rigorous technique applied invisibly, allowing the raw beauty and unadulterated flavor of the region's produce to stand alone.
A Quiet Commitment
Luxury cannot exist without responsibility. We operate a zero-waste kitchen, composting all organic matter for our partner farms. Our seafood is exclusively line-caught by day-boats, and our wine cellar focuses heavily on biodynamic and low-intervention viticulture from independent producers.
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