Once upon a time, there was a Nice restaurant born from an idea between two chefs from the Nice hotel school, and thus Lu Fran Calin was born in 1991 in the hands of Franck Bermond and Alain Viano, with the contraction of their first names giving birth to the name of their restaurant. Eighteen years later, Franck and Alain are no longer there, but the spirit is still the same, and the tasting plate and homemade gnocchi are here to prove it.
Today, it is Daniel Silvetti who is at the helm, also from the prestigious Nice hotel school, and his wife Elvira adds a touch of Italian flair to the dining room, well embedded in Nice life. A new addition to the Nice institution is Joël Falcone, who swapped the family linen business by transforming his parents’ shop into a temple of Nice cuisine. But Joël is far from being a stranger to Lu Fran Calin as he was one of Franck Bermond’s teammates at the Racing Rugby Club of Nice and, above all, a regular patron of the establishment. The loop is thus well and truly closed, and once again, Lu Fran Calin has emerged from the scrum for a well-transformed try.
And since you don’t change a winning team, it’s always the same flavors found on the plates at Fran Calin. Thus, Tasting Plate, Zucchini Tian, Pissaladière, Daube, or Farcis Niçois remain the mainstays of the establishment’s menu.
Find the [Lu Fran Calin Facebook page](https://www.facebook.com/home.php#/group.php?gid=62636563477&ref=ts).
