**Ceviche, tartare, tataki, sashimi… emblematic creations of contemporary gastronomy magnified by a key dish: fresh fish consumed raw!**
Since Antiquity, civilizations living on the coasts, near rivers, or on islands consumed raw fish for its immediate freshness and practical nature. Today, modern cuisine draws inspiration from these ancient traditions to offer new taste experiences… Welcome to Peixes, where every dish is elevated by **Chef Pierre Lorenzo!**
Against all odds, it was **a simple whim** that pushed Pierre towards gastronomy! *”To fund my university studies, I worked at McDonald’s with my best friend Julien. We enjoyed the fast-paced and rigorous side of the kitchen. We often made ourselves good meals accompanied by fine wines… until it turned into a passion, then a career change!”* Determined and bold, he began as a kitchen assistant to **Chef and MOF Jean-Denis Rieubland** at the restaurant La Rotonde, within the 5* palace **Negresco**, for four years. *”With **Chef Rieubland**, I learned the precise cooking and clear seasoning of French cuisine. I had never set foot in a Michelin-starred kitchen… it was a real challenge!”*
To hone his skills and evolve, **he went to Paris** for five years, where he became chef de partie in the kitchens of **Chef and MOF Julien Roucheteau**, and **Chef Stéphanie Le Quellec**. *”Chef Roucheteau taught me how to work with acidity and bitterness by adding a touch of Asian flair. Chef Le Quellec, on the other hand, taught me the art of respecting and enhancing the product with simplicity and precision.”* A prestigious journey that Pierre describes with humility.
With his starred experiences, the Mediterranean opened its waves to him at Peixes Opéra, where he forms **an impressive duo with Chef Carlos**. *”Exclusively preparing dishes based on raw fish was a new culinary approach for me! Carlos trained me in specific preparation techniques: selecting the fish, mastering the cut, plating the dishes… Meanwhile, I contributed the balance of seasonings, the precision of marinades, the combination of different flavors like sweet and salty, or exotic.”* Fresh, creative, trendy cuisine… a true success that leads to the opening of **a second restaurant, Peixes Bonaparte!**
The Peixes restaurants — **pronounced “pesha,” meaning fish in Portuguese** — highlight **cuisine centered on raw fish** and **seafood**, prepared with fresh, seasonal products. *”We offer a menu featuring 90% raw fish, and we work with it in all its forms and styles: raw or cooked, natural or marinated, in ceviche or tataki, in sashimi or as a whole piece… to satisfy all cravings!”* Peixes offers cuisine open to the world’s flavors, inspired by **Peruvian, Asian, Scandinavian, and French traditions…** A refined and cultural culinary journey!
**On the menu?**
**Starters:** oysters, mussels with saffron, shrimp tempura, cod fritters…
**Fresh dishes:** passion fruit scallop ceviche with avocado, kumquat, tuna tartare with wasabi mayonnaise and rice chips, salmon tiradito with cucumber and spicy mayo papadum, sea bream sashimis…
**Sides:** sweet potato shiitake puree, miso-glazed eggplant, patatas bravas…
**Hot dishes:** confit cod with sage beurre blanc, octopus pad thai with coconut curry, whole sea bream with seasonal vegetables…
**Desserts:** chocolate hazelnut chipotle dacquoise, frosted lemon with fresh mint meringue, raspberry financier with yogurt espuma…
A tempting and creative menu that piques curiosity! *”With my team, we are constantly seeking new ideas. To create a dish, we first choose a condiment or an exotic flavor, and then the fish comes as an accompaniment, with fresh and local products. Fish is an ingredient that offers us infinite possibilities for creating varied dishes. I want the gourmet to discover in our cuisine unique flavors, tastes they cannot find elsewhere or are not easily accessible!”*
To satisfy all desires, Peixes also highlights **meat dishes** such as beef steak with tarragon or beef rolled in nori leaf… Not to mention, the recent opening of its wine cellar! **”The Peixes Wine Cellar offers traditional, simple, and gourmet tapas, but with a unique Peixes twist: seaweed vinaigrette leeks, artichokes with za’atar sauce, mimosa eggs with bottarga, Korean beef ribs, horseradish beef bourguignon, churros, seasonal fruit tart… All accompanied by a fine selection of carefully chosen wines!”**
A friend and associate of the great restaurateur from Nice **Lois Guenzati** (who lets nothing stop him!), executive chef of the three establishments, brigade manager, passionate… Pierre Lorenzo continues to surprise with his dishes and his drive to succeed!
**What did I think?**
[Peixes](https://www.peixes.fr/) is a refined culinary experience with subtly iodine footprints. The dishes are exceptionally fresh and demonstrate meticulous work and a **genuine passion for sharing fish**. The combination of products, textures, flavors, and condiments adds vibrancy and color to the plate. The fish is skillfully revisited, going beyond traditional codes. The atmosphere is convivial, inviting sharing, with a varied menu at an unbeatable price-quality ratio.
**PEIXES Bonaparte**
**Address:** 5 rue Bonaparte 06300 Nice
**Phone:** 04 93 56 30 90
**Opening hours:** Monday to Saturday from 12 PM to 10 PM
**PEIXES Opéra**
**Address:** 4 rue Jacques Médecin 06000 Nice
**Phone:** 04 93 85 96 15
**Opening hours:** Monday to Saturday from 12 PM to 10 PM.
