The story
Just steps from the Michelin-starred Les Agitateurs, Pirouette brings a different kind of energy to the rue Bonaparte. It is the latest venture from Samuel Victori and Juliette Busetto, who for a decade have been creating living, sensitive spaces that blend entrepreneurial drive with team spirit. Pirouette opened in November 2023 as a neo-bistro that feels both cosy and elegant.
The philosophy here is straightforward: a cuisine of sharing, built on the pleasure of good produce. The menu is described as a “grand écart” between classic French dishes and unexpected, offbeat pairings. It changes with the seasons, reflecting a desire to keep surprising. Dishes like a pithivier of pigeon and foie gras with crunchy salad and figs sit alongside Mediterranean-influenced plates, such as the day’s catch served with a rockfish soup-based ragout and rouille. A playful dessert named “Le Casse-noisette” reinterprets a Paris-Brest with a noisette caramel crunch.
The atmosphere is described as whirling, raw, and poetic—a place where elegance meets simplicity. This modern cuisine is about movement and discovery, a joyful choreography of flavours with every bite. The team behind Pirouette has earned recognition from the Michelin Guide, a testament to their consistent, human-focused approach to dining in Nice.
Recognition
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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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