Private chef, Nicolas Rimée has built a culinary identity shaped by the gastronomic kitchens of the South. A journey built on exacting standards, passion, and a love of beautiful ingredients.
His cuisine? Epicurean, indulgent, and deeply colourful. Inspired by the Mediterranean and Italian traditions, it combines generous flavours with precise technique — where each plate becomes a composition in its own right.
Philosophy
Epicurean & Gourmet
A cuisine that celebrates pleasure in its most sincere form. Generous without being excessive, it invites you to savour every bite as a moment of pure pleasure — direct, unmistakable flavours that speak to all the senses.
Colourful & Artistic
The plate as canvas, the gesture as brushstroke. Nicolas conceives each dish as a visual composition: plays on texture, colour contrasts, and balanced forms. Cooking is also drawing — and every service is a new work of art.
Rooted in the Mediterranean
Sun-kissed produce, fresh herbs, olive oil, fine fish and seasonal vegetables — a culinary identity that is deeply sincere. The Mediterranean is not just an inspiration; it is a way of being at the table: convivial, generous and full of life.
Gallery
Lobster Ravioli, Beurre Blanc Sauce, Sea Purslane
Prawn Ravioli, Champagne Sauce, Scallops & Caviar
Red Mullet, Grilled Provençal Vegetables, Fish Reduction
Gallery
Mediteranean Sea Bass & White Asparagus Tartare, Beetroot & Granny Smith Jelly, Miso Sauce
Squid Ink Tagliatelle, Clams & Octopus
Beef Rossini
Gallery
Monkfish Slow-Cooked at Low Temperature, Seasonal Vegetables, Beetroot Sauce & Green Herb Oil
Paprika Salt Cod Mosaic with Roasted Red Pepper Emulsion