The story
Olive & Artichaut is a small restaurant tucked into a lane of Nice’s Old Town. The two intimate dining rooms are simply decorated, but the real draw is the warmth of the welcome from co-owner Aurélie Marion and the sight of her partner, Thomas Hubert, working at the stove in an open kitchen at the end of the bar. His cooking is efficient, natural, and entirely visible.
The restaurant’s name comes from two iconic local ingredients: the olive of Nice and the violet artichoke, both found regularly on market stalls throughout the region. The philosophy here is straightforward — champion local producers and seasonal ingredients from Provence to bring freshness and character to every plate. The cuisine is authentic Niçois, rooted in the Mediterranean and respectful of the land.
This approach has earned Olive & Artichaut a Bib Gourmand from the prestigious Michelin Guide, an award that recognizes good quality, good value cooking. It is also mentioned in the Gault & Millau guide. For a restaurant of this size and ambition, the recognition speaks to the consistency and sincerity of the kitchen.
Beyond the dining room, the team runs a bicycle-based catering service called Olive&Artishow, equipped to bring their simple, flavorful cooking to private events and professional gatherings.
Aurélie and Thomas first met while studying hospitality at the Lycée Paul Augier in Nice over twelve years ago. After years of building experience, they opened their own place in the heart of the Old Town. As Thomas puts it: “My recipes are stories that want to make people happy. Season everything with love — that’s my secret.” It is a sentiment that runs through every dish served at Olive & Artichaut.
Recognition
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