main menus are served for lunch. The Menu Plasir has has a choice between two
appetizers, two main dishes and two desserts. For an additional 10 euros excellent
local wines can be paired to the entree and main dishes. The Seasonal menu consists
of three dishes each paired with wine.
new chef at Chantecler is Jean-Denis Rieubland, 34 years old. He succeeds Bruno
Turbot as head chef. Rieubland is a former pupil of the hotel college of Nice.
He will be seconded by Thierry Michelet from the Hotel Ritz in Paris. After graduation
at the Lycée Hôtelier de Nice, his path led him to the prestigious «Eden Roc »,
« Le Byblos des Neiges », « Carlton* », « La Tour d'Argent*** » in Paris, « La
Villa Florentine*» in Lyon, « Lapérouse » in Paris and then « Le Mas Candille
*» in Mougins.
has achieved numerous distinctions including the Disciple d'Escoffier, winner
of the Auguste Escoffier Trophy Normandy 2005 and more recently the coveted award
as "Best craftsman of France 2007" (Meilleur
Ouvrier de France).
Rieubland describes his cuisine as "Inspired by the products
& traditions of Provence. "