**Type 55, in the heart of Old Nice, offers French bistronomic cuisine where tradition and creativity meet under the signature of Chef Joackim Salliot.** Seasonal products, clear plates, and subtle twists make this place an address as sincere as it is inventive.
In the heart of Old Nice, surrounded by famous Niçoise palaces, **the restaurant Type 55** catches the eye with its chic and modern dark green façade. Its small terrace, typical of pedestrian streets, charms with its rattan chairs featuring a blue and white chevron pattern. Then, there’s the blackboard where a tempting menu featuring French dishes is displayed in chalk!
Type 55, a culinary gem imagined by the iconic Niçoise restaurateur **Armand Crespo** and the talented chef **Joackim Salliot!** A table that quickly established itself as **an essential address**, both for locals and passing visitors. And for good reason: Joackim reveals all his expertise by enhancing each plate!
Originally from Loire-Atlantique, his passion for cooking was born almost by accident. *“During my 9th-grade internship with my uncle, a caterer, I discovered the pleasure of showcasing products, pairing flavors, and taking care of plate presentation… My work turned out to be both a success and an addiction!”* He continues this culinary journey as an apprentice. *“I learned the basics from Jean-Marc Terrien, with his extensive background of Michelin-starred sous-chefs, by crafting traditional French recipes ‘the old way.’”* Seeking new challenges, he boldly joins **the teams of starred chefs** as a line cook alongside Gilles Charpy*, Eric Guerin*, and Alexandre Couillon***. *“Haute cuisine attracted me because it allows you to train at the highest level and grow faster: discipline, precision, and creativity!”*
Armed with his experiences, the position of head chef at Le Jardin des Plumes became available to him: *“I was then able to fully assert **my culinary identity by offering my own menu**, inspired by the local Norman products.”* His gastronomy was a real success, Joackim was named **“Grand of Tomorrow” by the Gault and Millau guide**, and received **a Michelin Star**… Success and honor! In search of sunshine, Chef Joackim brings his knives to Nice and forms a close duo with Armand. Together, they create the menu for Type 55: **a bistronomic cuisine that is both traditional and creative**, featuring seasonally selected local products, guaranteeing quality and excellence. *“I have been nurtured by a **traditional French gastronomy with recipes from the past**, and I’m attached to it! My cuisine is meant to be clear, sincere, and accessible. Each dish should reveal the true taste of the product without ever altering it. The carrot should taste and color like a carrot”* (laughs)! Traditional cuisine yes… but decidedly creative! **Joackim adds zest, twists, and surprises each dish with unexpected seasonings and condiments!**
**Starters:** soup and mussel cream with pastis – calamari, mascarpone, pancetta – velvety Jerusalem artichokes, smoked burrata, salicornia…
**Mains:** linguine, confit mushrooms, lardon, burrata – duckling, mashed potatoes, beetroot tchuli – grilled octopus, burrata, lemon, squash, candied shallot…
**Desserts:** poached pear in red wine cardamom yogurt ice cream – Breton shortbread apple thyme salted butter caramel ice cream – soft cacao biscuit, peanut vanilla emulsion, Swiss chocolate ice cream…
For more authenticity and creativity? At Type 55 to taste… **Pizzas with a choice?** Charcoal pizza dough, confit tomatoes, stracciatella, basil pesto, Parmesan, Classic dough, marinated tuna, citrus butternut cream, Classic dough, San Daniele ham, avocado, confit oyster mushrooms…**Revisited pizzas, yeast-free, digestible and light that delight and excite the taste buds!**
**What did I like?**
– A **French bistronomic menu**, faithful to Chef Joackim’s journey, highlighting homemade, varied, and carefully crafted dishes,
– An **inventive and instinctive seasonal cuisine**, with subtle combinations of flavors for authentic and original creations: mussel cream with pastis, beetroot tchuli, confit oyster mushrooms, pumpkin vanilla cream, fresh goat cheese…
– **Authentic and exclusive pizzas**, to be savored and shared… or kept for oneself!
– **Light French desserts**, not too sweet, fine and indulgent,
– The **“modern bistro” atmosphere** warm and intimate.
**Apart with Chef Joackim Salliot**
**If you were a spice?**
*Cardamom: subtle and aromatic, both fresh and warm!*
**Your hidden indulgence in the cupboard?**
*M&M’s, I’m crazy about them!*
**An anecdote?**
*I asked my Italian assistant to drain some trout marinated in soy sauce… and instead of draining it, he replied with his Italian accent: “Ma tu m’hai chiesto de le goûter” (laughs)!*
**Practical information:**
**Type 55**
**Address:** [1 Rue de la Préfecture, 06300 Nice](https://www.google.com/maps/place/1+Rue+de+la+Pr%C3%A9fecture,+06300+Nice,+France/@43.6970817,7.2707344,17z/data=!3m1!4b1!4m6!3m5!1s0x12cddaa39fcb3785:0x1375413b40939099!8m2!3d43.6970779!4d7.2733093!16s%2Fg%2F11rgdk17gt?entry=ttu&g_ep=EgoyMDI2MDIwNC4wIKXMDSoASAFQAw%3D%3D)
**Phone:** 09 73 60 49 82.
