The story
In the medieval village of Tourrettes-sur-Loup, Spelt offers a refined take on modern cuisine. The kitchen is led by Chef Raphaël, who builds his cooking on classical foundations while letting his own creativity guide the plate. He describes his style as “simple” – fresh, local ingredients elevated by a precise sauce, seasoning, and careful cooking.
Raphaël trained with Michelin-starred chefs including Gérard Besson, Roland Durand, and Michel Rostang, later serving as sous-chef and head chef at Le 110 de Taillevent in Paris and London. In the pastry section, Chef Marion creates harmonious desserts, relying on the natural sugars in her ingredients. Her background includes time with Cedric Grolet and Nina Métayer, and she led pastry at Les 110 de Taillevent London and L’Atelier de Joël Robuchon Saint-Germain.
The team extends to the front of house, where sommelier Romain brings over 15 years of experience from Michelin-starred restaurants in France and abroad, and Maxime handles tableside service and a carefully curated cheese selection.
Spelt’s suppliers and local producers are chosen with care, with an emphasis on craftsmanship and environmental respect. The restaurant accommodates dietary needs – the chef and brigade can propose alternatives upon request.
Open for lunch (Bistrot) and dinner (La Table), Spelt is open Wednesday to Saturday. Its recognition in the Michelin Guide reflects the precision and warmth of the experience.
Recognition
Ambience
Details
History
Chef Raphaël Grima (ex-Taillevent) and pastry chef Marion Luque-Bouvier (ex-Meurice and L’Atelier de Joël Robuchon) have set up shop with their knives and spatulas in tow in the adorable village of Tourettes-sur-Loup, in Nice’s backcountry! Inside an old building that’s been entirely remodeled (exposed stone walls, blonde wood tables, an impressive terrace with dizzying views of the steep valley below), the duo sent out a skillfully prepared seven-course meal the night we went: a tender caramelized onion, tucked into puréed potatoes, all bathed in a licorice-infused broth; a delicate porcini mushroom fricassé, serrano ham and Parmesan tartelette; spelt wheat risotto moistened by lobster bisque and Parmesan-mascarpone cream, all topped with a generous piece of lobster meat… Grand! What came next? Perfect bass roasted in scale-like shaved mushrooms in a beurre blanc sauce, with celery and chestnuts on the side; a vertiginous pithiviers pie filled with veal rump, prawns, spinach and chanterelle mushrooms, served with bisque and jus de volaille ; a basil sorbet to refresh the palate; before a trompe-l’oeil-style lemon made out of white chocolate, filled with a mint-ginger cream, drizzled in a calamansi juice and preserved zest coulis, and served with a lime / tequila sorbet. // Laetitia Sayre
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