Tradition Meets Vision

IndulgeFH Feature

Aug 4

At the newly opened Hôtel du Couvent in Nice, conventual tradition and heritage are respected while freely interpreting products and recipes. Read about the vision of Owner, Valery Grégo, who imagined and created this unique space.

In the old section of Nice lies a convent from the 17th century with a luxurious garden. A picture of light and simplicity. This lovingly restored former convent is THE new place to be on the French Riviera.

At the Hôtel du Couvent, cooking is a unique, secular ritual, passed down through history. This tradition is perpetuated with their Restaurant du Couvent, the Guinguette café and the bistro, along with their Bar du Couvent, far from the ceremony often associated with gourmet cuisine.

Choose from delicacies such as raw amberjack, Barbajuans de la Roya (regional specialty), pistou gnocchi and lemon tart. Their fruits, vegetables and eggs are harvested from the hotel farm in Touët-sur-Var. They also have their own freshly made bread at the hotel bakery.

Offering a local and seasonal cuisine using products from the garden and Mediterranean, truly understated but beautifully executed dishes are produced. A must try are the convent’s homemade preserves. Each product is carefully sourced to ensure the hotel has a positive impact on its environment and the local community.

A certain idea of identity, heritage and liberty

From the Owner, Valery Grégo, - “We create a cuisine from a region that impels us and a place we are honored to be in. Conventual heritage is above all about method, a way of doing things. We are in a 5* hotel in Nice, in the sun, looking over the town and the world, and no longer in a convent. It’s therefore about subtle reminders of the past and heritage, about symbols and atmosphere. Cuisine in Nice means freely interpreting products, recipes, and savoir-faire. It’s about striking the right balance between respect and method – between the conventual approach and the region’s culinary heritage. It’s when everything finds its place, in a 5* hotel, where nothing is too much. Exacting understated but high-level luxury.”

“Cuisine at the hotel is something that has been repeated for centuries. It can be renewed or revisited at any moment. A tradition that is updated every day by opening it up to the world. It’s indulgent, it exudes the colors and scents of Nice and the convent. It’s when playing by the rules means sharing, joy, simplicity and generosity. It’s humble, everyday cuisine, which honors products. Simply made, modestly presented, accessible but rich, joyous and generous in color, scent, and the variety and inventiveness of its recipes.”