Pure & V by Maison Joïa

Presentation — Nice's Most Confidential Address

Set facing the Lycée Masséna — an Art Deco building constructed between 1909 and 1931, whose architectural influence permeates the Carabacel neighbourhood just above Old Nice —, Pure & V by Maison Joïa is one of those tables passed on in hushed tones, which end up speaking to the entire world. It has been featured in the New York Times, praised on TripAdvisor by American and European visitors, and awarded a perfect 9.9/10 on TheFork.

Since 10 November 2025 — when Laetitia and Julien Pilati took over and entirely reimagined the address of the former Pure & V by Vanessa Massé (which then carried a Michelin star) —, the table also holds a Gault&Millau 3 toques distinction and the eco-responsible Green Key and FIG labels. Beyond that: the house was elected national Green Key Coup de Cœur 2026 in the Restaurant category, recognised at the official ceremony on 22 January 2026 — an ecological distinction of rare national scope for a recently opened restaurant.

The main dining room accommodates a maximum of 30 covers, in a service conceived as a moment of listening and sharing. Discreet light projections, carefully considered table art and a hushed service rhythm create a true gastronomic theatre — a complete experience that begins upstairs with aperitifs and carefully crafted amuse-bouches, before descending to the main dining room. The Carabacel neighbourhood takes its name from an ancient etymology meaning « the root » — a fitting omen for a house that makes territorial anchoring its very raison d'être.

The Couple — Julien and Laetitia Pilati, A Story of Passion and Territory

Behind Pure & V by Maison Joïa is above all a human story: that of Julien Pilati, a chef from Champagne — born among the vineyards, raised in his father's and godfather's kitchens —, and his wife Laetitia, a Breton, expert in international luxury event management. Together, they have created in Nice a house that resembles them: personal, sincere, rooted in the territory.

Julien trained alongside the greatest houses: Alain Ducasse, Hélène Darroze, Arnaud Lallement (L'Assiette Champenoise, 3 stars) and Michel Sarran — a career path confirmed by Gault&Millau, which also notes a formative period at La Fenière in Lourmarin, a Provençal reference table. Each stage built the precise technique and sensitivity to produce that reads in every plate.

Their philosophy is clear: nature sets the tempo. All products come from small French producers, predominantly local and organic. Exclusively French farming, livestock and fishing. Every dish reflects this connection to living things and seasons — « The product, nothing but the product, » Julien Pilati repeats as a mantra.

Restaurant — 3 to 7 Course Menus, Land-Sea and Vegetable

Pure & V by Maison Joïa offers several formats: a 5-course plant-based menu at €89 — a true aromatic journey exclusively around vegetables, grains and legumes, particularly acclaimed by visitors — and the Menu des Musiciens, combining land and sea proposals, from 3 to 7 courses. Julien Pilati weaves a thread between his native Champagne, Laetitia's Brittany and Mediterranean terroir: celeriac with black truffle, garden herb poultry, subtly crafted French-fished fish, and the house's emblematic lemon illusion — a mousse and marmalade confection disguised as fruit on a bed of cocoa soil — a signature dessert featured in the New York Times and now firmly part of Niçois gastronomic legend.

Every Thursday evening, kitchen and cellar unite for a shared sensory score — a food-and-wine pairing conceived as a dialogue between chef and sommelier. The cellar offers a selection of independent winemakers, natural and biodynamic wines.

Atmosphere — Intimate Gastronomic Theatre

Service at Pure & V by Maison Joïa is orchestrated with rare rigour and fluidity: Laetitia runs the room with the precision of the greatest houses, presenting each dish with passion and pedagogy, creating authentic rapport with each table. Julien regularly greets guests at the end of the meal. 30 covers maximum, dinner only Monday to Friday, with the chef's table on Saturday evenings by reservation only. A terrace is available for aperitifs in season. A format that guarantees total attention for every diner — « a gastronomic, human and sensory experience, » as visitors unanimously describe it.

Visitors' Reviews

Highlights: Visitors unanimously describe a total experience — gastronomic, human and sensory. The quality and freshness of products, all French and predominantly organic, are hailed as exceptional. Laetitia's service is cited in virtually every review as a key element: passionate, precise, warm and never condescending. Multiple reviews — including TripAdvisor comments from international visitors — evoke a house worthy of one Michelin star, even two. The plant-based menu and the signature lemon illusion dessert are particularly acclaimed. The New York Times feature attests to a reputation that extends well beyond Nice.

Room for improvement: Price is considered high by some visitors, though the majority find it fully justified by the quality of the experience. The very limited capacity (30 covers) makes reservations difficult, particularly at weekends and in high season. The terrace is appreciated for aperitifs, but some summer visitors would have wished for more outdoor space.

Overall: Pure & V by Maison Joïa is one of Nice's most sincere and accomplished tables. Julien and Laetitia Pilati offer a deeply human, eco-responsible and emotional authored gastronomy — a house that touches the heart as much as the palate, to be recommended to one's dearest friends. Book well in advance.