Aux Bons Enfants

Aux Bons Enfants is a family-run Provençal restaurant since 1935. Across four generations the Giorsetti family has built a local institution championing convivial, generous cooking rooted in family recipes. It holds a Michelin Bib Gourmand and other gastronomic recognition. Its uniqueness lies in combining long family tradition, traditional recipes prepared daily and a strong local sourcing philosophy tying the menu to Cannes terroir. On rue Meynadier at the foot of Le Suquet, the restaurant has warm bistro interior, outdoor terrace and cozy, convivial family character. The kitchen serves traditional Provençal bistro cuisine revisited with gourmand touches; dishes emphasise seasonal, market-fresh produce sourced each morning from Marché Forville and artisan butchers, fishmongers and cheesemongers. Chef Luc Giorsetti trained in management and worked at Hôtel Martinez under Christian Willer before taking over in 1999; he leads culinary direction while preserving family’s culinary memory, and his son Ugo, a Paul Bocuse Institute graduate who worked at Eden Rock in Saint Barthélemy, joined family business in 2022. Specialties include traditional Provençal dishes, market seasonal plates, family recipes passed through generations, local seafood and regional charcuterie and cheeses.