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VIRGINIE BASSELOT, CHEF OF THE NEGRESCO RESTAURANTS

Virginie Basselot is one of the figures of the new generation of French gastronomy. Recognized as a Meilleur Ouvrier of France (Best Craftsman of France), she has already won many awards.
Since 2018, she has been at the helm of the two Michelin-starred restaurant The Chantecler, The 37 Pop, room service and banquets.
Portrait.

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negresco-hotel-news
ITINERARY OF A CULINARY PRODIGY

The collaboration of Virginie Basselot and the Negresco is reminiscent of another journey: that of the emblematic owner of the hotel, Jeanne Augier. A free-spirited, creative, and entrepreneurial woman, who, like our new chef, followed her heart’s desires in life without giving in to the pressures of “public opinion”. Madame Augier was capable of steering her ocean liner with its pink dome and Virginie Basselot successfully found her place in a very competitive field, in which she has followed her "gut feeling…the flow of destiny, like the meeting with Mr. Bord, Director of the Negresco, which won me over. That’s why I took the position".

Two parallel lives that intersect in the baroque decor, surrounded by paintings of masters, across from the Bay of Angels. In the history of the Palace, it's the first time that a woman has worn the chef's hat. A tall order, but which is at the height of her talent.

“ I was immediately captivated by the place. It is unique, just the way I like it, and full of history. I certainly don’t want to work in a chain ”

CULINARY TALENT RUNS IN THE FAMILY

Just like Obélix, that famous gourmand from Gaul, Virginie fell into the magic cauldron as a child; her father owned a restaurant in Pont-l’Evêque. She started her training quite young, through an apprenticeship back in her native Normandy.

At 19, she decided to head to Paris as an assistant in the kitchens of the Hôtel de Crillon. Although her beginnings were humble, nothing would stop her later from reaching the height of her art.

As the years went by, she honed her special style to create a cuisine that fits her personality: “classic, direct, and simple“

negresco-hotel-restaurants
negresco-hotel-restaurants
negresco-hotel-restaurants
A TASTE FOR SHARING HER PASSION

Virginie Basselot has made rigor her keyword, and sharing her passion is a genuine battle cry. With her recipes, above all, she wants to please her guests: “my passion is really cuisine and using food to achieve for every guest a true moment of happiness. I don’t want to unsettle guests, but to reassure them“, she declares. As MOF, she accepts that she has a certain responsibility as a “guardian of culinary heritage“.

A new adventure in Nice doesn't intimidate this young woman with an honest directness, but who describes herself as “reserved“. The proximity of the sea inspires her. “It’s not the same sea, but I was also born by the water. I love to prepare fish. I’m immersing myself in this region to build the menu, but I know that I’ll cook some of my signature dishes, like cod loin with lemon balm butter and bass and oyster tartare. Of course, I’ll change the name to reflect the local dialect. I’ll adapt to the region“, she jokes.

The menu will showcase fish, but vegetables too, “for a cuisine that is lighter than what I did in Switzerland, where there was a lot of cheese and Alpine-inspired dishes“. She finds “the South a magnificent region” and says she is enchanted by this experience in Nice, and intends to bring a breath of fresh air and novel style to the Promenade des Anglais.

ALLOW YOURSELF TO BE TEMPTED BY AN UNFORGETABLE CULINARY EXPERIENCE…

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The Chantecler

Every evening, from Tuesday to Saturday, The Chantecler skillfully revisits the codes of gastronomy conferring to them grace and sincerity. It offers a talented tribute to products from the region.

negresco-hotel-restaurants

THE 37 POP

During the renovation work at the Rotonde, discover: THE 37 POP - A Pop-up restaurant with inspirations from Nice and fresh products from the market.

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OFFER THE CHANTECLER

With its sumptuous wordwork dating back to 1751, The Chantecler offers an 18th-century decor which is both ethereal and sumptuous for exceptional dinners.