FlavorFlavor

Image Credit: Not only did they wait for the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honor, saty fare. The result of this fraternal alliance is Flavor, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How much the "Tourteaux touch" be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice come up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always countries off. Fine and masterful cuisine with character from start to finish. Bravo!