Épicentre

Presentation — Nice's Gastronomic Revelation of 2026

Located at 8 rue Fodéré, steps from the port Lympia, in Nice's port neighbourhood — now the city's most Michelin-starred district, where JAN, Les Agitateurs and O'Nice each carry a Michelin star —, Épicentre opened on 27 February 2025 and earned its first Michelin star on 16 March 2026, at the Michelin France ceremony at Monaco's Grimaldi Forum. Épicentre is among the 62 new stars awarded that year — a rare feat that took just twelve months, from first service to international recognition.

To understand Épicentre, simply deconstruct its name: spices are at the centre of everything. Not to make food spicy in a blunt sense, but to perfume, elevate and guide. Sansho, Timut, green cardamom, black lime — the chef brings them back from his travels around the world and integrates them into a cuisine that relies, paradoxically, 99% on local Azurean products. Local catch fish, regional fruits and vegetables, neighbourhood producers: the territorial anchoring is total, the aromatic openness is global. «99% of the restaurant's products are from here, in terms of fruit and vegetables,» the chef has confirmed on the airwaves of ICI Azur.

The Chef — Sélim M'Nasri, Eight Years of Formation and a Blazing Vision

Nice-born, with roots in Kasserine, Tunisia, and a family tie to Soliman, Sélim M'Nasri turns 34 in May 2026. His career path is that of a culinary adventurer: a globe-trotting Fedora-wearing chef, inspired by Anthony Bourdain and tempered by the spartan discipline of his mentor, who combines a rebel traveller's spirit with the rigour of the great houses.

He spent eight years alongside Marcel Ravin at the Blue Bay in Monaco — the gastronomic restaurant of the Monte-Carlo Bay Hotel & Resort, 1 then 2 Michelin stars — rising through every rank from commis to sous-chef within Ravin's celebrated « teamtchok ». Under his mentor's recommendation, he also collaborated with Lebanese chef Maroun Chedid on four-hands dinners on the Rock. He then ventured to Singapore — declining an offer from Julien Royer for the opening of Odette, which would go on to earn three stars —, before working alongside Alexandre Mazzia (3 stars, Marseille), Ronan Kervarrec (La Chèvre d'Or, 2 stars, Eze-Village), and stages in Martinique and Lyon. It is Marcel Ravin himself who, before Épicentre's opening, delivers his final counsel: « Tell your story. »

Restaurant — Blind Tasting Menus, Spices and Seasonal Produce

Épicentre offers blind tasting menus only — the 7 Épices menu at €89, a true aromatic journey where each spice guides the reading of every dish. A shorter format is available on certain evenings. The open kitchen faces all tables — chef Sélim M'Nasri, alongside his sous-chef Hiseam Bardai, regularly visits the pass, this watchpost where he invites guests to discover the evening's spices before any plate arrives: an immersive, educational staging that gives meaning to every course.

Skate wing, sea lettuce and wasabi sesame; locally caught fish with sansho; territory vegetables with black lime — preparations are pared-back, modern, allowing the natural colours of the ingredients to express themselves with as much depth as naturalness. No overloading, no showmanship: simply the precision of a chef who tells a story and the mastery of a musician playing without a score.

Atmosphere — Intimacy, Curves and Sensory Experience

Épicentre's dining room is intimate — around twenty covers, including three at the counter —, designed with sweeping curved lines like waves, noble materials (wood, stone) and subdued lighting that create a true cocoon. The counter, closest to the action, offers the finest view of the cooks' ballet. Service runs evenings only, Thursday to Monday — a format that allows the entire team to focus fully on each table, without compromise. The Tourteaux brothers (Flaveur, 2 stars) were among the first to hail this table as an obvious excellence.

Visitors' Reviews

Highlights: Visitors are unanimous on the originality and mastery of the proposition: the use of spices is hailed as a revelation — a way of rehabilitating aromatics often misunderstood in French gastronomy. The intimate setting and open kitchen create a rare immersive experience. The chef's personality — his regular visits to the pass to present the evening's spices, his presence in the dining room, the pedagogical service — is cited as a distinctive strength. Many describe a complete experience, from product to narrative, that transcends a simple meal.

Room for improvement: The blind tasting menu format can surprise visitors seeking a traditional carte. Some mention a lack of visibility on allergens and dietary restrictions before booking — it is advisable to flag these at the time of reservation. The very limited capacity (around twenty covers) makes reservations difficult, particularly in high season — plan several weeks in advance.

Overall: Épicentre is unquestionably Nice's most exciting table in 2026. Sélim M'Nasri embodies a new generation of Niçois chefs: rooted in their territory, open to the world, personal and precise. An address to book as early as possible — and to miss under no circumstances.