Lou Pantail
Lou Pantail, “the dream” in Nice, is the name of the family restaurant created in 1990 in the Nice-Nord district, close to the Joan of Arc church in the shape of a meringue, by Paul Nespolo, his wife Jacqueline, and their son Jean-Paul, former amateur soccer player at OGC Nice. The restaurant was a former catechism classroom, it has become a paradise for Nice cuisine, a favorite table for soccer players and stars visiting Nice. On the menu: pissaladière, socca, purple artichokes and parmesan, stewed gnocchi, veal tartare, stockfish, pizza, tiramisu from Nonna, and a raspberry and speculoos cup, highly Instagrammable!
Good to know
- Every Sunday, order pan bagnat, richly filled and bathed in olive oil in a round loaf signed by Jean-Marc Bordonnat. Surely the best pan bagnat in the world!
- Christophe Aramini and Jérémy Stuner, children of Nice-nord and the Sérail Lou Pantail, respectively head of the room and kitchen, have now taken the reins of the establishment, with the greatest respect for the traditional recipes of Nonna Jacqueline, which has since disappeared.
- Once a month, find mouth-watering Nice recipes from yesteryear: stockfisch, stuffed veal pouch, headless larks, stew and chard cannelloni...
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