Côté Cour  

Located on the Cours Mirabeau, this restaurant's decor (baroque, black, and terribly plugged in) is a little too reminiscent of Saint-Tropez where chef Ronan Kernan first gained notice at Kube. The young chef possesses sure talent, modern and constructed. Shredded sardine and bread to start; market leeks; saint-pierre with ginger; green curry; veal jowl as tender as a cake in creamy truffle sauce; pineapple roasted with rosemary, salted caramel butter, and iced sweet almond milk.... Kernen, peaceful and vigorous, makes us forget the fluctuations and the pretense of the Mirabeau outside.