Le Panier
Contemporary tasting menus in the heart of Old Nice
Le Panier
Nice, France
Aurélien Martin
Aurélien MartinAurélien Martin began cooking in his family’s restaurant in the Hautes-Alpes before working in kitchens across France and Switzerland, including at the Hôtel Beau-Rivage in Geneva. His career later took him to Australia, New Zealand and Canada, where he refined his approach to technique, produce and structure.
International influences
Seasonal, market-driven cooking
Open kitchen
A global outlook, shaped by precision and produce
At Le Panier, there is no set menu. Chef Aurélien Martin serves blind tasting menus of 4, 5 or 7 courses, each one developed from the day’s produce and influenced by techniques and flavours from his years working in France, Switzerland, Australia, New Zealand and Canada. The focus is on well-sourced ingredients, carefully balanced flavours, and subtle nods to international cuisines. Fermentation, smoking and slow extractions are used where relevant, but always with clarity. Dishes change regularly and are built around seasonality, locality and the chef’s own culinary direction.
A direct view into the kitchen
Guests at Le Panier can watch the team at work through the open kitchen on the ground floor. With a small team and few covers, service is personal and efficient, with the chef often visible during the meal. The wine pairings are selected in-house by sommelier Marie Lacoue, with a focus on small-scale producers and biodynamic estates.
A central location in Vieux Nice
Le Panier is located in a narrow pedestrian alley just behind the Cours Saleya, one of the busiest streets in Old Nice. Despite being in a highly visited area, the setting is quieter than nearby squares. The restaurant is surrounded by local markets, historic architecture, and independent shops, and is only a short walk from the sea. It’s a convenient stop for lunch or dinner while exploring the centre of Nice.
An independent restaurant with hands-on leadership
Le Panier is run directly by its founders, chef Aurélien Martin and sommelier Marie Lacoue, who took over the space in 2020. They are involved in every aspect of the experience—from sourcing and cooking to service and wine. Produce comes from small-scale local suppliers and market stalls nearby, and the atmosphere is shaped by a team that works closely together on a daily basis. The result is a restaurant with a clear identity and a consistent approach.
There are no boundaries to culinary creativity.
Opening times
| DAY | LUNCH | DINNER |
|---|---|---|
| Monday | 12:00 - 13:15 | 19:00 - 21:15 |
| Tuesday | ||
| Wednesday | ||
| Thursday | 19:00 - 21:15 | |
| Friday | 19:00 - 21:15 | |
| Saturday | 12:00 - 13:15 | 19:00 - 21:15 |
| Sunday | 12:00 - 13:15 | 19:00 - 21:15 |
Book a table @ Le Panier
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
