Set at the heart of the iconic hotel Le Negresco , Le Chantecler continues its unique dialogue between heritage and modernity. Recognised by the MICHELIN Guide, the restaurant embodies French gastronomy deeply rooted in tradition, yet boldly embraces the future.
The year 2026 marks the start of a new chapter. This spring, a fully reimagined marquee, designed under the guidance of Antoine Madelénat, Chief Architect of Historic Monuments, will revitalise the façade and once again emphasise the restaurant’s entrance. Following this, the kitchens will be renovated, a crucial stage supporting the ambitions ahead.
The renewal of the setting thus accompanies that of the talent. It showcases a living heritage in motion, driven by young, dedicated teams whose average age – 26 – exemplifies a generation already familiar with the codes of excellence.
Virginie Basselot – exacting standards, without ostentation
A House is never defined by just one name; it is shaped by the personalities that give it life. At the helm of the kitchens, Virginie Basselot, Best Craftsman of France, holds a unique place in the history of Le Negresco: never before has a woman taken on the role of head chef. The moment is anything but incidental in a palace where tradition carries as much weight as the gilding.
Her path mirrors that of Jeanne Augier, a free-spirited and determined figure who shaped the hotel’s identity. Two temperaments, two visions, one symbol. One at the helm of an ocean liner topped with a pink dome; the other within a gastronomic world long governed by strict conventions. Today, this culture is more feminine than ever, extending into the vibrancy of the kitchens themselves, carried by two sous-chefs – one Executive, the other at Le Chantecler – united by a genuine spirit of sisterhood.
Through esteemed houses and exceptional brigades, she has worked with, and under the formative influence of her father, himself a chef, Virginie Basselot she has successfully embodied her own style: modern and bold. Today, her journey unfolds along the winding roads of the Nice hinterland and the luminous shores of the Mediterranean. ‘I aspire for my cuisine to stand out brilliantly, to bear a unique signature, and for Le Chantecler to become a gastronomic icon on par with Le Negresco, by contributing to the influence of authentic Niçoise cuisine.‘
Yann Le Douaron, pâtisserie as narrative
Pastry Chef Yann Le Douaron has recently joined Le Chantecler, adding a storytelling element to the dessert menu.
His Easter Egg 2026 is the most expressive example of this approach. It is opened, contemplated, and its heart revealed. Manjari 64% from Valrhona – a Maison recognised as a Living Heritage Company – forms the structure, adding depth and aromatic tension.
Notes of milk chocolate and hazelnut soften the profile, while subtle touches of white highlight its lines. In the centre, a hazelnut praline unveils a silky texture, extending the tasting experience.
For Easter, I envisioned an egg as a casket. The key is revealed by a door bearing the emblem of Le Negresco. The key is there, present, yet offered only to the gaze of those who dare to make the gesture of opening it.’
The Signature Easter Egg continues the symbolism first introduced with the Yule log: the key, unveiled then revealed again, serves as a metaphor for opening – representing the Jeanne & Paul Penthouse Suite, a story, and an experience
Wine, flame, and gesture
An excellent restaurant is judged by its cuisine; it is recognised by its service.
Julien Freulon, Director of Dining Room Services, upholds a precise vision of the French art of living, shaped from childhood by the epicurean pleasures of fine dining. His commitment extends equally to his teams. ‘My success rests on them, in the dining room as much as in the kitchen, and on the partners who surround me.’
This vision naturally unfolds through space and gesture. New tables, wider and rounder, blending leather and wood, redefine conviviality while retaining elegance. Tablecloths and napkins, woven from Madeira embroidery thread, are decorated with a yellow cockerel designed by Garnier -Thiebaut, recognised by the Living Heritage Company label.
At his side, Jean-Gabriel Siviragol, Head Sommelier, curates a meticulous wine list, designed to complement the chef’s creations and convey a clear vision of the gastronomic experience. Even before decanting, his dedication is evident in the precise pairings, aimed at enhancing each dish.
By candlelight, he then performs the time-honoured act of decanting, separating the wine from its sediment with clarity and reverence. For him, wine is ‘a story to be told, a sensory journey, an intimate encounter between each bottle and each guest’.
Major moments in a house in motion
Over the course of the season, Le Chantecler will establish its rhythm through a series of exceptional encounters. The four-hands dinners will unfold as a true triptych.
On the 8th of April, the first act of this gastronomic encounter will bring together Emmanuel Renaut, Chef of the three MICHELIN-starred restaurant Flocons de Sel, and Virginie Basselot, at the helm of the MICHELIN-starred restaurant Le Chantecler. During this event, the Alps and the Mediterranean will share their landscapes and their character, in dialogue through inspired cuisine. A culinary exchange united by shared values of transmission, generosity and excellence — the hallmarks of the Best Craftsman of France.
The second chapter will open in November with Christophe Hay, Chef of his eponymous two-MICHELIN-starred restaurant, crowning this series of four-hands dinners.
In parallel, Wine Dinners will punctuate the season with exceptional food and wine pairings. On Saturday the 20th of June, Le Chantecler’s table will be paired with the wines of Thibault Liger-Belair around an exclusive menu, whilst on Saturday the 3rd of October, Champagne house Frédéric Savart will grace a bespoke dinner with its delicate bubbles.
