A career defined by exploration and consistency
Aurélien Martin began cooking in his family’s restaurant in the Hautes-Alpes before working in kitchens across France and Switzerland, including at the Hôtel Beau-Rivage in Geneva. His career later took him to Australia, New Zealand and Canada, where he refined his approach to technique, produce and structure. Today, he brings that knowledge to Le Panier, combining precision with flexibility. His cooking reflects the influences of his training and travels, shaped by a consistent focus on seasonal ingredients and balanced flavours.
To choose is to deprive oneself of everything else.
Le Panier
JREJRE-Jeunes Restaurateurs
Nice, France
Le Panier is a small restaurant in the Old Town of Nice, led by chef Aurélien Martin and sommelier Marie Lacoue. It offers seasonal carte blanche tasting menus served in a calm, residential street near the Marché aux Fleurs. With just a few tables across two compact dining rooms and a quiet summer terrace, the atmosphere is personal and relaxed. Every dish is based on daily market produce, combined with influences from the chef’s international career and shaped by precise technique and clear flavours.
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