Bessem

Bessem Restaurant is a boutique gastronomic venue in Mandelieu‑La Napoule presenting creative, Mediterranean‑inspired cuisine sourced from seasonal, market‑fresh ingredients. The kitchen is led by Bessem Ben Abdallah, former executive chef to Pierre Gagnaire at Les Airelles in Courchevel, who also worked at the Hôtel Le Lana and Spondi in Athens and is a member of the Collège Culinaire de France. The chef and team apply a perfectionist, detail‑led approach to deliver simple, effective and flavourful gastronomy. A cosy, verdant setting occupies the heart of town with a tree‑shaded terrace, the sound of cicadas and a stone fountain; the house offers intimate indoor dining and an arborous outdoor space. Cuisine is Mediterranean and market‑driven, focused on seasonal products and presented in creative savoury dishes and multi‑course tasting formats; the restaurant’s philosophy is ‘simple and effective’ cooking executed with strong attention to detail. Bessem Ben Abdallah is the chef. Specialties include Le Dégustation (7‑course tasting), the Le Tuniçois set menu, risotto with grilled prawns (gambas), seared foie gras lacquered with fruit vinegar and mango chutney, red mullet fillets with pomegranate molasses and aubergines, and saddle of lamb with grenaille potatoes.