The story
Pirouette, a modern cuisine bistro at 34 rue Bonaparte in Nice, earned a Michelin Recommended distinction in 2026. The team behind Les Agitateurs opened it in November 2023, a few steps from their starred restaurant, and its sharing-plate menu changes with the seasons.
Brice Costa, a chef with a Negresco background, runs the kitchen. Samuel Victori and Juliette Busetto, who have worked together for ten years, set the direction. The cooking mixes French classics with ideas from elsewhere, built for sharing and for good produce.
Le Fooding listed the restaurant in 2026 after a meal that included Mediterranean bluefin tuna in a Tahitian-style marinade with coconut milk, ginger and lemongrass. Lamb shoulder, slow roasted in harissa and shredded, arrives wrapped in lettuce with sesame cream and pickled cucumber. The meal closed with a crêpe Suzette and a citrus vacherin.
The dining room keeps its exposed stone walls, white tablecloths and golden light fixtures. It feels warm and intimate for an evening service. The space can also be booked privately and set up around the occasion.
Recognition
Ambience
Details
History
After shaking up Rue Bonaparte with their gastrological dishes, Les Agitateurs Juliette Busetto and Samuel Victori have taken over number 34 of the same street. There, they gave chef and Negresco alum Brice Costa control of the kitchen of this classic and muted space that combines exposed stone walls, white tablecloths and golden light fixtures. Picked from the dizzying menu the night we went: Mediterranean bluefin tuna in a Tahitian-style marinade with coconut milk, ginger, lemongrass, makrut lime and cilantro; lamb shoulder slow roasted in harissa and then shredded, before being wrapped up in lettuce like a taco, with sesame cream, pickled cucumber and shiso; lace-like scallop carpaccio paired with turnips, sorrel, yuzu and lemons from the coast; futuristic fried chicken and French fries, all served with sesame mayonnaise and a red cabbage, soy bean, cilantro and peanut salad; along with a balanced duck pithiviers (breast, stuffed thighs and foie gras) with a full-bodied jus … And to round out this seriously impressive affaire, a citrus fruit vacherin with meringue and herb sorbet, plus a perfect crêpe Suzette. // Lenny Vega
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