Fodor's Expert Review La Réserve de Nice

Chef Jêrome Cotta knows what it takes to earn restaurant acclaim, and his originality and detail are reflected in his creations, like millefeuille of foie gras caramelized with maple syrup; fig marmalade flavored with port wine, cranberry, and redcurrant jelly; and the cod fillet cooked in frothy butter, shallots, and Coco beans stewed with bacon in a fine truffle bouillon. It's easy to run up a bill of more than €180 per couple with drinks here, but the panoramic views, especially upstairs, from the Art Deco building jutting over the sea cannot be faulted. It's also the location of the city's most stylish bars.