As the harshness of winter gives way to the gentle warmth of April, the Riviera comes alive. The markets in Nice overflow with the first tender shoots of asparagus, early strawberries, and the sharp, peppery bite of wild arugula. At Nouvelle Côte, spring is not just a season; it is a profound shift in our culinary philosophy.

We move away from the deep, root-heavy dishes of winter, embracing a lighter, more ethereal approach. Our tasting menu transitions to feature ingredients that speak of renewal. A simple dish of raw sweet peas, lightly dressed in our estate olive oil and a touch of sea salt, perfectly encapsulates this philosophy.

Spring on the Riviera is fleeting, a delicate balance of sun and rain. We strive to capture this ephemeral beauty on the plate, reminding our guests that the truest luxury is experiencing nature in its exact moment of perfection.