Les Agitateurs

Les Agitateurs is one of the rare restaurants that has changed the perception of gastronomy in Nice.
No heavy formality, no grandiose decor. Just precise, vibrant cuisine, driven by a chef who personally explains his dishes to the diners.
The Michelin star arrived in 2021 as a confirmation, not as a goal. That's precisely what makes the place authentic.

Juliette Busetto and Samuel Victori met at the Institut Paul Bocuse in Lyon. They both then honed their skills in renowned establishments. Samuel worked at La Vague d'Or ***, Troisgros ***, Le Bristol ***, and Passage 53 **, where he was sous-chef. Juliette, for her part, worked at La Réserve de Beaulieu *, Troisgros ***, and Le Bristol ***.

Returning to their native south, they opened Les Agitateurs in 2016 on Rue Bonaparte, a stone's throw from Port Lympia. Initially, the concept was simple: a few daily specials and a six-course tasting menu. The restaurant gradually and naturally moved upmarket, eventually earning its Michelin star in 2021 , a distinction it has maintained every year since. Juliette Busetto herself says that they didn't necessarily set out to become a fine-dining restaurant. It was the desire that grew with the team.

Today, Les Agitateurs is a house, in the truest sense. The group has four addresses: the gastronomic restaurant Les Agitateurs on rue Bonaparte, Pirouette , a relaxed neo-bistro in Nice,  Sous les Pins , a restaurant opened in the Maeght Foundation in Saint-Paul-de-Vence, with furniture designed by Diego Giacometti and the very recent  Magma restaurant , a free fusion cuisine, inspired by Asia and nourished by the Mediterranean at 31 rue Bonaparte in Nice.

Samuel Victori doesn't have a menu. Everything is conveyed through the set menus, structured like stories. The descriptions are poetic, sometimes even perplexing. The dishes themselves, however, are precise. The chef works exclusively with local suppliers and creates a cuisine he defines as free and vibrant, a blend of sea and mountain, tradition and freedom.

The restaurant's philosophy: "We wake up each morning more adventurous and inspired than the day before." In practice, this translates into dishes bursting with seafood, vegetables, meat, and acidity. Textures that surprise. Meticulous cooking. And often, the chef himself steps out of the kitchen to set down the plate and explain its composition.

Some creations that made a lasting impression: poached sea bass fillet
with kochihikari rice, raw turnip, and a beurre blanc sauce made with dashi stock and dried bonito flakes; scallops prepared with a beetroot vinaigrette; carabineros scallops with avocado and passion fruit vinaigrette; and leeks deglazed with veal jus, bone marrow, and truffle. These recipes draw inspiration from the French Riviera, Japan, and travel memories.

Menus and prices

No menu. Only tasting menus.

Lunch : from €95
Dinner : from €135
Wine pairings : from €55 (3 courses) or €95 (5 courses)
Wine list focused on small regional producers and natural wines.
Menus change regularly according to the season and availability of ingredients. No set menu. This is one of the reasons why regulars often return.

Atmosphere

The restaurant is small. The dining room is bright, uncluttered, and recently renovated with care. Neither ostentatious nor coldly minimalist.
Jasmine and wisteria climb the façade on Rue Bonaparte. Inside, the music is there, but not intrusive. The average age of the staff is young. The atmosphere, too.

The service is anything but stuffy. The dishes are explained with enthusiasm, questions are answered, and there's laughter. Samuel Victori regularly comes out of the kitchen to present his creations. This direct contact with the chef contrasts sharply with the often distant image of fine dining establishments. Here, it feels more like a meal at the home of friends who cook wonderfully.

In summer, the windows open onto the street, letting in the air from the port. In winter, the atmosphere is cozier, more intimate.

Visitor reviews

Positive points: Les Agitateurs has established itself as one of Nice's most exciting gastronomic destinations, and visitors consistently praise the creativity and precision of the cuisine. Many emphasize the profoundly unique nature of the dining experience: each menu is described as a sensory journey, a succession of daring dishes blending unexpected textures, surprising combinations, and remarkable technical mastery.
Iconic Mediterranean ingredients—scallops, sea bass, prawns, and lamb—are prepared with an inventiveness that is universally acclaimed, and several regular diners say they rediscover the restaurant with each visit thanks to the constantly evolving menu. The chef's presence and involvement in the dining room are highlighted in numerous reviews. Visitors particularly appreciate the chef's personal presentation of certain dishes, his explanations of the pairings, and his time spent chatting with diners—a rare level of personal interaction in a Michelin-starred restaurant that deeply humanizes the experience and makes it truly memorable.
The setting and atmosphere are also highly praised. The recently renovated dining room is described as cozy, elegant, and welcoming, with meticulous attention to detail—tableware, music, lighting, and décor—that contributes to a seamless sensory experience, from the welcome cocktail to the array of seaside desserts that conclude some menus. Several guests also mention the thoughtful touches upon departure, such as a gift from the chef or a petit four to take away, gestures that extend the enjoyment of the evening and foster lasting customer loyalty.

Areas for improvement: Some visitors mentioned that the pace of service could be more flexible, depending on the table and its preferences. Some diners, accustomed to fine dining, felt the courses were served too quickly, preventing them from fully savoring each stage of the tasting menu. This comment, though a minority compared to the overwhelming number of positive reviews, nevertheless highlights a legitimate point for consideration in a gastronomic context where time spent at the table is an integral part of the experience. Furthermore, the basement aperitif area was described by some visitors as an interlude whose narrower, darker atmosphere contrasted with the elegance of the rest of the dining room. Finally, while the wine list is generally praised, some occasionally felt it could be improved in terms of surprising food and wine pairings, with some guests wishing for a more daring sommelier selection to reflect the style of the cuisine.

Overall opinion: Les Agitateurs embodies a vibrant, ambitious, and resolutely creative Niçoise cuisine, driven by a chef whose talent is unanimously recognized by a diverse and demanding clientele from all over France, Europe, and beyond. The generous menus, the precision of the dishes, the warmth of the service, and the refined atmosphere make each visit a special occasion, whether with family, as a couple, or with friends. Many diners believe the establishment deserves a Michelin star higher than its current one, a strong indication of the trust and loyalty the restaurant has cultivated.
For anyone seeking a sincere, inventive, and profoundly human gastronomic experience in Nice, Les Agitateurs is an essential destination.