Previously chef at a MICHELIN-starred restaurant, Patrick Raingeard has given this bar-tabac in a village in the Nice hinterland a makeover, creating a place that feels friendly off the bat and already has a loyal following. With his son Édouard front of house and in charge of wine, he is stationed in the kitchen, meticulously preparing seasonal cuisine at reasonable prices. His signature dish still graces the menu: brandade of poultry with the bird's thighs confit in a parmentier. The lovely terrace in the shade of the plane trees smacks of joie de vivre.