Restaurant Parcours Live

This is the kind of place that Niçois gastronomes and foodies talk about in one-upmanship conversations with other locals. Its appeal derives from a combination of sweeping views, fabulous food, and the three monitors that provide real-time views of the food preparation rituals going on within the kitchens. Expect a century-old mas (farmhouse) Provençal, radically upgraded into a glossy, high-tech interior with seats for 85 diners at a time. Menu items, as supervised by two generations of the Galland family (son Fréderic capably handles the kitchens, mamam Danielle choreographs the dining rooms) vary with the seasons, but are likely to include Mediterranean tuna crusted with sesame seeds on a soy-soaked potato purée, fried slices of foie gras with fresh asparagus and morels, "filet mignon" of pork with hot sauce and truffled potatoes, and roasted scallops on a crispy bed of Jerusalem artichokes and mushrooms.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.