Fodor's Expert Review La Réserve de Nice

Chef Jêrome Cotta knows what it takes to earn restaurant acclaim, and his originality and attention to detail are reflected in creations like mille-feuille of foie gras caramelized with maple syrup; fig marmalade flavored with port wine, cranberry, and red-currant jelly; and cod fillet cooked in frothy butter, shallots, and cocoa beans stewed with bacon in a fine truffle bouillon. It's easy to run up a bill of €200 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 site of one of the city's most stylish bars.