Le Méridien Nice Meet the Chef Sébastien Giannini
The young Toulon-born chef offers a Mediterranean cuisine, using authentic products to create highly innovative dishes.
Trained according to Auguste Escoffier's standards and a member of the Académie Nationale de Cuisine, 29-year old Sébastien Giannini, has already followed the path of a traditional craftsman. «The two people who significantly influenced the first few years of my career are Gui Gedda, the Pope of Provençale cuisine and Philippe Joannes, who was awarded M.O.F in 2000 and who has taught me the top cooking techniques » explains Sébastien.
Following a classical training, Sébastien Giannini worked at the L'Ile Rousse hotel's gastronomic restaurant in Bandol, a member of the prestigious « Châteaux & Hôtels » group, whose President is the renowned Alain Ducasse, with whom he has also followed numerous trainings. His ambition then took him to the famous Kilimanjaro Hotel in Chourchevel and to l'Ecurie de Castellas in Ramatuelle, in the South of France. In 2004, he took over the reigns at ‘Chez Vincent & Nicolas', a gastronomic bistro in Cannes, and at exclusive hotel-restaurants such as ‘Les Mille Chandelles', also part of the « Châteaux & Hôtels » Collection.
« Offering the best quality products, cooked in the best possible way and retaining their initial taste », such is Sébastien Giannini's motto since his arrival at Le Méridien Nice. He demonstrates this with exciting dishes such as : « Millefeuille of duck presented as a nougat, warm Rosevalt sauce ; Mediterranean Ombrine fish with taggiasche olives, creamy polenta and aged parmesan sauce ; Filet of beef panfried, Adora potato cooked in curcuma, wrapped in cabbage and crispy bacon ;
Chocolate tart, light Grand Marnier cream and orange zest. The menu also includes a selection of more classical dishes such as Penne pasta served with a tomato sauce, Parmesan cheese and Pesto ; Provençale pie and Sébastien's version of the Salade Niçoise. Guests can also choose from a selection of low-calorie dishes including : Medallions of monkfish steamed and served with confit fennel bulbs ; Half lobster sprinkled with olive oil and served with organic « aquarello » risotto.
As a child, Sébastien Giannini recalls : « I remember my grandmother taking me regularly to the fantastic market at the Cours Lafayette in my hometown, Toulon. Being as high as the stalls, I was overwhelmed by all the colours and the perfume of the products. This is where I get the respect for the products from ». The menu is accompanied by an extensive wine list mainly concentrated on the Mediterranean: Domaine de Jale ‘Cuvée Les Fenouils'; Château Sarrins ; Domaine La Courtade; Château Les Valentines ‘Cuvée Bagnard'.
The "Colonial Café" is open from 10am to 10pm and until 10.30pm on Fridays and Saturdays. Located on the 9th floor, "La Terrasse", which has already been highly praised, is open for lunch and dinner.
Le Méridien Nice
1, Promenade des Anglais
06000 Nice, France
Réservations : +33 (0)4 97 03 40 37 / 95