Épicentre
Nice, France; 8 rue Fodéré, 06300 Nice, France
Épicentre makes spice a structuring idea rather than a final flourish. Chef Sélim M’Nasri, whose experience includes years alongside Marcel Ravin, brings a personal collection of influences to Mediterranean ingredients. At the rue Fodéré restaurant, the room is arranged so that guests can see the open kitchen, giving the work behind the meal a visible presence. Menus named around seven or nine spices suggest the direction of travel. Michelin describes ingredients such as sansho, timut pepper, green cardamom and black lime within a repertoire that draws on the sea and local produce. The interest lies in how these aromatic elements alter perception: acidity, warmth, fragrance and bitterness can each bring a familiar ingredient into a different register. The tasting format allows the kitchen to develop those ideas in sequence. Épicentre received its first Michelin star in the 2026 France selection. It belongs here as a distinctive addition to Nice’s contemporary restaurant landscape, with a clear culinary point of view and an intimate setting. Choose it for an evening centred on the chef’s interpretation, and confirm the current menu and reservation arrangements directly. Its appeal is the concentration of the experience rather than an extensive à la carte choice.