For those seeking French tradition with a creative twist, Salette is a bistronomic gem on Rue Bonaparte. The name itself, drawn from the Provençal exclamation “Oh salette!”, promises moments of culinary joy and conviviality.
What? Bistronomic restaurant
📍 35 Rue Bonaparte, 06300 Nice
🕑 Tue–Sat, lunch & dinner
💰 Starters €8–15 / Mains €18–26 / Desserts €7–10 / Weekend specials €12–26 / Glass of wine €7
🚋 Tram 1: Garibaldi / Tram 2: Port Lympia / Parking: Lympia
📞 06 14 85 59 82
A Duo of Passion
At the heart of Salette are Émilien Catherinet, an accomplished chef trained at prestigious venues including the Negresco, Hôtel de Paris in Saint-Tropez, and Fyn in Denmark, and Léonard Hubert-Meynier, a former software developer turned maître d’. Together, they created a warm, approachable bistronomic experience where local produce and careful craftsmanship take center stage.
With only 25 seats, the restaurant maintains an intimate ambiance, combining soft green tones, bistro-style furniture, banquettes, and tastefully framed mirrors.
Culinary Simplicity with Creativity
Salette’s menu follows the “rule of four”: four starters, four mains, four desserts, refreshed monthly according to seasonal availability. Every dish showcases local and responsibly sourced ingredients:
- Meats from seven-generation Aveyron butchers
- Fruits and vegetables from the Libération market
- Fresh herbs and edible flowers from the chef’s own garden
Signature dishes blend tradition and inventiveness: terrine de campagne, parmesan panisses with squash cream, foie gras with kiwi-ananas chutney, or delicate spring salads with borage flowers. Mains include truffle-studded gratin dauphinois, rabbit porchetta with chickpea-beet purée, and puntalette pasta risotto with mushrooms and pork pluma.
The wine list, refreshed quarterly, balances classic appellations with a weekly rotation of by-the-glass selections, encouraging guests to discover new flavors.
Sweet Endings
Desserts at Salette are as thoughtful as the mains: verbena crème brûlée, raspberry confit tiramisù, chocolate mousse with caramelized pecans, and the indulgent pain perdu with chestnut cream, almond, and vanilla ice cream.
The Little Extra: Weekend specials offer shareable pieces of meat or fish, from whole dorade to côte de bœuf or suckling pig shoulder, at unbeatable prices—perfect for a festive group meal