Apopino

After an initial career in finance, Jacopo Brunero turned to cooking, training at the École Ritz-Escoffier and then at the Institut Paul Bocuse. There, he was mentored by Franck Ferigutti, Meilleur Ouvrier de France, whom he later joined at the Terre Blanche Hôtel Spa Resort in Tourrettes, Var. Building on this experience, Jacopo co-founded the Apopino restaurant in Grimaud with his partner Victoire and associate Dominique Calcerano. After seven years in business, the couple decided to move to Nice, taking over the former Bistrot Marin from the Geille family, linked to the Séjour Café. Apopino, the nickname given to Jacopo by his grandmother, is now located in the heart of Nice, in an intimate, carefully decorated setting. The cuisine is based on Italian-Provençal influences and features carefully selected produce. The short, structured menu includes Nonna Teresa's vitello tonnato, a terrine of foie gras, duck and rabbit in a speck crust, and a whole sea bream with potato millefeuille. Pasta is homemade, including a version with scallops and lobster sauce. Desserts include pan-fried panettone with homemade ice cream and Gianduja millefeuille. Service, provided by Victoire, is smooth and attentive.