Pure & V | Vanessa Massé | Natural Wine | Nice | France

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Pure & V HeartHeartHeart
Restaurants and bars
Nice
Open: Lunch Wed - Fri, Sun, dinner Wed - Sun
Price: Moderate

Reviewed By

Sue Dyson and Roger McShane
Phone Number: +33 6 19 88 68 90
Address: 15, rue Bottero
Nice, Provence, 06000
Country: France

Pure & V is a small, yet perfectly formed restaurant in Nice. Here, Vanessa Massé oversees the front of house while Mathias Silberbauer brings his experience from Copenhagen to the kitchen. As well as ensuring that guests are greeted warmly, Vanessa has assembled one of the best natural wine lists in the country to accompany the delectable food that comes out of the kitchen using ingredients that are organic and locally sourced. The two meals we had here recently were both excellent!
It nails the combination we are always hunting for of excellent locally-sourced ingredients, clever cooking (with technique often disguised by the apparent simplicity of the presentation (except the chocolate dessert that flaunts it)).
Here are some highlights from two meals in two days. Both meals started with with greens beans coated with a tempura batter and accompanied by a stunning, vibrant green, shiso emulsion made from shiso oil. The emulsion was topped with very fresh shiso leaves. This was an incredibly light yet flavoursome dish that was a perfect start to the meal.
The ravioli dish matched with Ganevat’s Dédée was so good it was emotional.
 
     
 

Tempura beans with shiso (Perilla frutescens) emulsion and leaves

Tartare with Shiso Emulsion

This was a delicious dish with veal tartare, tomato and croutons sitting on a shiso emulsion.

Smoked Mackerel with Salad

The smoked mackerel was topped with some delicious, fresh leaves that accompanied the fish perfectly.

Ravioli with sage leaves matched with Ganevat?s Dédée

Sometimes a dish and a wine just sing! This was certainly the case with the ravioli, an incredible sauce, the fried sage leaves and, of course, the Dédée from one of the master winemakers of the Jura.

Mediterranean fish with artichokes

This fish was caught locally (we didn?t remember the name) but it was cooked to a lovely crispness on the outside and was meltingly tender on the inside.

Pork, Pumpkin and Langoustine Sauce

Chocolate ice cream with rampant shards

Marzipan and Meringue

For the finish for our second meal a nod to the homeland of the chef (Denmark).

 
     


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