The French culinary world celebrated a historic moment as Fabien Ferré, at just 35 years old, became the country’s youngest chef to earn three Michelin stars on his first try. His achievement showcases the exciting changes in the French Riviera’s best restaurants.
The French culinary scene is thriving. A total of 63 restaurants earned new Michelin stars in 2024, and the best establishments from Cannes to Monaco keep pushing boundaries while staying true to their high standards. The region now boasts 630 starred establishments across France and Monaco. Places like La Bastide de Moustiers earned a green star for their eco-friendly approach, adding more variety to the region’s food scene.
Let us take you through the best restaurants French Riviera’s dining landscape. You’ll discover hidden gems and rising stars that are changing the local food scene. Meet talented young chefs, experience sustainable dining concepts, and find unique restaurant settings that create memorable dining moments.
Meet the New Generation Chefs Of The Best Restaurants French Riviera
“World-renowned chefs Anne Sophie Pic, Glenn Viel, Gérald Passédat, Fabien Ferré and Mauro Colagreco share three stars in the Michelin Guide, a visceral desire to showcase the products and flavours of their region, and the desire to reinvent themselves and renew their menu every season.” — Relais & Châteaux, Luxury hotel and restaurant association
The French Riviera’s culinary world shines bright as more than thirty restaurants run by chefs under 40 earned their first Michelin star. Théo Fernandez leads this gastronomic renaissance and earned the prestigious MICHELIN Young Chef Award. His passionate regional cuisine at Auberge de la Forge speaks volumes.
Young talents under 35
Fabien Ferré made history at La Table du Castellet by becoming France’s youngest tri-stellar cook at age 35. French cuisine got a fresh boost when 52 restaurants earned their first Michelin stars, with 23 new openings leading the charge. These places, mostly outside major cities, show how the new generation brings innovation to French cooking.
The French Riviera’s best restaurants now include ONICE in Nice. Lorenzo Ragni and Florencia Montes, who learned their craft at the three-starred Mirazur, founded this gem. Restaurant Franchin also stands out under Antoine Gandon, a Gault et Millau Young Talent. His unique vision comes from working at prestigious spots like Le Meurice and the Ritz London
Photo from La Table du Castellet restaurant
Female chefs breaking barriers
The latest guide shows only six women chefs receiving stars, highlighting a continuing challenge. In spite of that, Chef Virginie Basselot shines bright as one of just two women recognised as Meilleurs Ouvrier de France (MOF) since 1923. She guides future female chefs through her work at The Chantecler and La Cuillere d’Or.
International influences
The best restaurants south of France blend global flavours beautifully. Marcel Ravin‘s Monaco restaurant shows this perfectly by mixing Caribbean and Mediterranean tastes. As with Bessem in Mandelieu, Chef Bessem Ben Abdallah creates his distinctive style from lessons learned working with culinary giants Michel Del Burgo and Pierre Gagnaire.
These young chefs share key traits that drive their success:
Strong connections with local producers
Steadfast dedication to regional ingredients
Innovative interpretation of traditional techniques
Balance between professional excellence and personal life
This new guard brings a transformation to French gastronomy. Les Ambassadeurs by Christophe Cussac proves this point by earning two Michelin stars soon after opening. These chefs honour French culinary heritage while creating unique, contemporary dining experiences.
Photo by Coline Ciais-Soulhat, Onice restaurant
Photo from Hotel Metropole, Monte Carlo
Sustainable Dining Innovations
Sustainability leads culinary state-of-the-art ideas in the best restaurants French Riviera offers. These establishments set new standards for eco-conscious dining and prove luxury can work hand in hand with environmental responsibility.
Zero-waste kitchens
Chef Mauro Colagreco guides circular gastronomy at the three-starred Mirazur in Menton with his steadfast dedication to waste reduction through creative techniques. The restaurant achieved a soaring win in cutting waste, returning nutrients to the soil and removing single-use plastics.
The kitchen team at Monte-Carlo Beach Hotel creates extraordinary dishes from ingredients others would throw away. Their creative approach turns carcasses into oils, peelings into stocks, and husks into creams. The hotel earned a Green Globe Gold Standard certification that shows their commitment to green practises.
The best restaurants south of France now accept these zero-waste ideas:
Converting spent cooking oil into biodiesel
Transforming food scraps into compost within 24 hours
Using biodegradable packaging materials
Creating new dishes from typically discarded ingredients
Photo by Nathalia Khoroshayeva
Garden-to-plate concepts
Mirazur’s biodynamic approach shows what garden-to-plate dining can achieve. The restaurant’s menu follows the lunar calendar and changes based on roots, leaves, flowers, and fruits grown in their five-hectare garden. This biodynamic farming helps create dishes that reflect nature’s rhythms while maintaining excellent culinary standards.
The Cuisine Nissarde label rewards restaurants that promote traditional Nice cuisine and emphasises fresh, seasonal produce. Right now, thirty establishments hold this prestigious recognition . These restaurants build strong bonds with local farmers to keep ingredient travel distances short.
Green gastronomy goes beyond individual establishments. Restaurants in the region now use energy-efficient practises, water conservation systems, and work with conservation organisations. This shared effort shows how the best restaurants French Riviera offers help shape a greener future for fine dining.
Unique Dining Settings
The Best Restaurants French Riviera combine exceptional cuisine with stunning settings along the Mediterranean coastline. These venues create lasting memories through their unique locations and charm.
Cliff-side restaurants
La Chèvre d’Or stands as a culinary gem in Èze’s mediaeval village, with panoramic views. This two-starred Michelin restaurant serves modern Provençal flavours while guests watch the Mediterranean’s changing blues, from indigo to turquoise.
Mirazur, near the Italian border, lets diners enjoy innovative fusion cuisine with dramatic cliffside views. The restaurant’s position gives guests a perfect spot to watch the sun paint golden hues across the Mediterranean.
Photo from La Chevre d’Or restaurant
Historic building venues
La Réserve de Nice, 160 years old, captures the region’s heritage through its elegant Art-Deco architecture. Large patio doors in the dining rooms open onto terraces where guests enjoy exceptional dishes with waves gently crashing below.
Le Cap restaurant sits inside the iconic Grand-Hôtel du Cap Ferrat from the early 20th century. Lush gardens hide this exclusive spot where guests can choose between an elegant dining room or a terrace under tall Aleppo pines.
Secret garden locations
Le Mas du Langoustier on Porquerolles island gives guests a quiet break from busy coastal towns. The setting takes diners into scenes from F. Scott Fitzgerald’s novels. La Villa Archange in Le Cannet welcomes visitors with a beautiful courtyard full of greenery that creates a Belle Epoque atmosphere.
The best restaurants south of France often feature:
- Private dining spaces for intimate celebrations
- Terraces offering Mediterranean panoramas
- Historic architecture blending with modern amenities
These remarkable venues maintain high culinary standards while preserving local heritage. Each spot pairs its unique setting with exceptional food. Dining becomes an unforgettable experience through the French Riviera’s rich cultural landscape.
Future of French Riviera Fine Dining
Nice’s food scene has changed dramatically in the last decade, making it a top spot for food lovers. The city’s UNESCO World Heritage status draws talented chefs looking for new opportunities, which has made the dining scene even better.
Photo from Grand Hotel St Jean Cap Ferrat
Emerging culinary trends
The best restaurants on the French Riviera now embrace many cultural influences. Aldehyde serves Franco-Tunisian fusion dishes, while Korean and Middle Eastern flavours add to the region’s food identity. This mix of cultures shines at places like Lavomatique, a 35-seat restaurant that led Nice’s small-plate dining movement.
The area stays committed to green dining practises. Nine restaurants earned the MICHELIN Green Star in 2024, which proves France leads the way in eco-friendly dining. Food tourism now focuses on experiences that cater to plant-based and Mediterranean diets.
The best restaurants in southern France put emphasis on:
- Menus that change with local seasonal produce
- A blend of South African and French cooking traditions
- Restaurant’s own gardens and orchards
- Mediterranean-style tasting experiences
Chefs and wine experts moving from cities like Paris and Rome have sparked Nice’s dining revival. These food artists work together on new restaurant ideas that bring fresh takes on classic dishes. To name just one example, at Racines, Chef Bruno Cirino creates plant-based dishes with typical Côte d’Azur ingredients.
The area’s growth goes beyond traditional restaurants. Pampelonne Beach now features world-class venues with:
- High-end food paired with modern design
- Beach clubs working with luxury brands
- Hotel Costes-style DJs who create the perfect mood
This food renaissance draws visitors who want real experiences through food and drink. Local markets, vineyard tours, and cooking classes add hands-on elements to the area’s food scene. Olive oil tastings, truffle hunting, and rosé wine experiences make the French Riviera even more appealing as a food destination.
The French Riviera’s culinary scene is at an exciting crossroads. Traditional cooking meets state-of-the-art techniques through talented young chefs, environmentally responsible methods, and stunning venues. The achievement of 35-year-old Fabien Ferré’s three Michelin stars shows this remarkable development. Mirazur leads the movement toward environmentally responsible dining.
These exceptional restaurants prove great food and environmental responsibility can coexist. Their steadfast dedication shows in zero-waste kitchens, garden-to-plate concepts, and strategic collaborations with local producers. Unique dining settings turn simple meals into memorable experiences, from cliff-side venues to historic buildings.
The future looks bright with multicultural influences and environmentally responsible methods. Young chefs challenge traditional techniques by blending them with modern approaches. This vibrant transformation makes the French Riviera a must-visit destination for food lovers who seek authentic culinary experiences.
The region’s restaurants show that great dining surpasses mere sustenance. They celebrate culture, state-of-the-art techniques, and the Mediterranean coast’s timeless appeal. Their soaring win proves culinary excellence comes from balancing tradition with bold new ideas while honouring our environment and local heritage.
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