The story
Florent was born in Nice, and his culinary roots run deep. From his grandmother Mémé Marie, who tended her garden on the Corniche Fleurie, he learned the art of true Niçois cooking – beignets de fleurs de courgettes, pissaladière, pan bagnat, gnocchi daube, and raviolis. Her lessons in patience and respect for the land became the foundation of his work.
After a decade of training with his stepfather in a celebrated seafood restaurant on the Côte d'Azur – from the kitchen to the dining room – Florent opened his first restaurant, Don Juan, in the heart of Vieil Antibes in 2005. He transformed an old pizzeria into a place where the ingredients speak for themselves.
The cooking at Chez Jules Le Don Juan is Provencal and Mediterranean in the truest sense: fresh fish worked whole and cooked to perfection, vegetables sourced directly from Niçois producers, and a philosophy that avoids unnecessary sauces or fanciful emulsions. The flavours are natural, the technique precise. Each plate tells the story of Florent’s childhood and his deep respect for local agriculture.
This commitment to quality and authenticity has earned the restaurant a Michelin Recommendation – a recognition that reflects the integrity of every dish.
In the pedestrian streets of Vieil Antibes, the restaurant offers a setting that is simple and refined, with outdoor seating for warm evenings. Whether you come for lunch or dinner, the experience is one of genuine hospitality – a place where the cuisine is both humble and elevated.
For those who wish to take the flavours home, the restaurant also offers takeaway and catering, including Niçois specialities for private events.
Recognition
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