Luc Giorsetti

Institut Paul Bocuse gave Luc Giorsetti the technical base that shows up in the cooking: discipline, precision, and repetition handled until they become second nature. At Aux Bons Enfants, where he has been chef and gérant since 1995, that training reads as continuity rather than reinvention. The work is built on long stewardship, with Giorsetti maintaining a culinary identity he knows from the inside.

Provençal cuisine is the center of the kitchen, and Luc Giorsetti treats it with measured authority. The point is not embellishment but clarity: the ingredients and the regional tradition carry the plate. At Aux Bons Enfants, the cooking stays anchored in the south, in the Niçoise and Provençal register, even as Cannes continues to shift around the dining room. Petits farcis sit at the heart of that register: vegetables stuffed and baked, the dish of Niçois grandmothers.

That reference gives the plate its lineage as well as its scale, tying a daily service dish to a domestic tradition. The same menu also includes Niçoise-style braised beef cheeks, homemade gnocchi, and rum baba with vanilla cream, moving from richness to a restrained, classic finish. The dining room now serves a mixed crowd, and the kitchen has kept its footing through that change. Cannes brings residents, visitors, and congress-goers, but the cooking remains fixed to Provençal and Niçois references.

As Giorsetti puts it: “Today, we have a very international clientele with high purchasing power. Even if there are still Cannes regulars, we also have regular congress-goers.”

Luc's signature dishes include petits farcis, Niçoise-style braised beef cheeks, homemade gnocchi, and rum baba with vanilla cream.

Luc Giorsetti has received Michelin Guide, Bib Gourmand (2024). Luc's honors include Bib Gourmand (2024).