Épicentre

Épicentre is a restaurant in Nice that elevates both land and sea products. The kitchen champions close relationships with market gardeners, fishermen, butchers, spice merchants and small vignerons to source meticulously selected ingredients. The house positions itself at the intersection of contemporary gastronomy and artisan, producer‑driven cooking and is praised by the Michelin Guide, Gault&Millau and other press, and is a member of the Collège Culinaire de France. The dining room is intimate and warmly lit, furnished with natural materials and contemporary seating. All tables face an open kitchen so service is immersive and theatrical. Marion Callegari designed the interior to create a refined, home‑like environment. Cuisine is modern and contemporary, product‑led and influenced by travel and multiple cultures. Dishes emphasize precise technique and spice‑driven flavors while using seasonal ingredients from trusted local producers. Menus are presented as tasting sequences intended to create sensory journeys and emotional impact. Sélim M'NASRI is the chef; he trained in several starred houses, has worked alongside Marcel Ravin and cites Alexandre Mazzia and Dominique Crenn among his influences. Specialties include the Menu 7 Épices (seven‑spice tasting menu), the Grand Menu Shingenchi (chef's table menu), grilled octopus, ravioli and spice‑led blind tasting experiences conceived to be shared and to surprise the diner with spice‑led discoveries.