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Le Goupil Another new restaurant in Nice

Le Goupil Another new restaurant in Nice

Again?  Yes, but this one is unusual.  Two hotshots, François Xavier Lemoine and Alexandre Buchet went into partnership to offer their hosts a simple and mouth watering cuisine.  They chose a name that would distinguish itself and used it to play on words: le gout pile… which is more or less the right taste.
 
What is so unusual with a new restaurant in that trendy place nearby the port?  First of all, we deal here with high level of expertise.  Alexandre Buchet, who is in charge, was none other than Joël Rebuchon’s first sous chef at the Metropole in Monaco for 7 years.  He was only 27 when he was offered the post: a young prodigy… His partner, François Xavier Lemoine is an expert pastry chef.  Member of the Guild of trades, he worked in prestigious hotels such as the Grand Hotel at Saint Jean Cap Ferrat, with Chef Meziano at the Royal Riviera where he returned as pastry chef, at the Chateau Eza in Eze sur mer and eventually he became Chef Rebuchon’s assistant director for 4 years at the Hotel Metropole.  So, the chances are high to have good food at Le Goupil.
 
We tested it and it was an exquisite discovery.  All our senses were excited.  The “petits farcis “ with ham hock are gems, the avocado and scallop salad is absolute delight, and the sweetbread with cep, the shoulder of lamb, and every dish is perfect.  Now, for the sweets:  they are prepared at the bar, a real show for the guests!  The mille feuille, hallmark of the restaurant, and the pot of chocolate combined with the Tonka bean are delectable to any gourmet.
 
At Le Goupil, the philosophy is respect for the season produce and, obviously, that is no news!  But Alexandre and François Xavier go further.  To them, the question is: Why alter good produces? And the answer comes with more questions:  How to highlight them?  How to put in our guests’ plates a dish that magnifies the quintessence of their tastes and flavours?
 
The menu changes with as only rule that of the local producers’ offers.  So, you can’t know in advance what they will serve.  Only the Chef decides on the day’s produce.
 
The lunchtime 18-euro special is composed of a starter and a main or a main and a dessert with a glass of wine.  The 22-euro special includes a starter, a main, a dessert and a glass of wine.
 
The Petit Immo team is unanimous to rank Le Goupil’s food as “tastes sublime”.  Over to you!