A Cannes institution, Aux bons enfants has maintained the family spirit since 1935

Located in the heart of Rue Meynadier, one of the liveliest and most historic in Cannes To the good kids. And when you walk in the door, you immediately feel “at home”. Friendly atmosphere, familiar decoration: industrial hangings, half-wall adorned with indoor plants and bookshelves, black and white photos showing the smiles of those who have previously worked between the walls.

Since 1935

Decades of history and human warmth. Because yes, To the good kids is a family business that has existed for generations. The beautiful story begins in 1935.

“My grandparents, Marie and Constant, were from Piedmont, Italy. One fine day they decided to leave their little village on the mountain to come to France and find work.”says Luc Giorsetti, the chef.

In Cannes they leave their luggage. The “Italian Mama” begins to work as a cook in a middle-class family. Until the day they get the chance to open a hotel restaurant. To the good kids see day.

“My grandmother was in the kitchen. She had six children and took care of almost everything.” Luke continues. Even after the loss of her husband in the 1960s, she continued to look after her business. At that time, the ground floor was reserved for the hotel rooms and the ground floor for the restaurant.

“Then it was the penultimate of the siblings, my father Romain, who took the torch. Seconded by my mother. They shut down the hospitality industry to focus on gastronomy.”.

Today, more than 80 years after its creation, it is Luc’s turn to continue the family story. Maybe his 23-year-old son will take the helm in a few years? Who knows.

But before that, the chef was not predestined for this job. “I passed my high school diploma and went on to study management. Then I finally came back into the herd”he explains.

Attached to the family business, Luc remembers his childhood spent in the restaurant’s kitchen. Whole days to watch his parents cook, serve, clean… To help them.

“I did a bit of dining room work when I was a teenager. Also, since I’m a bit shy, I didn’t like it that much. Maybe that’s why I naturally chose the kitchen, where I’m hidden further back “the chef jokes.

At the age of seven, Luc and his sister spent entire afternoons watching the first cooking shows on TV, hosted by Michel Oliver.

“We loved it,” he recalls nostalgically, “my big sister wrote down all the recipes and we had fun cooking them in the evening. Cooking is a bit like our DNA.”.

Papa’s lamb pan and grandma’s gnocchi

Today, to develop his own menu, Luc goes to the Forville market in Cannes every morning before 9am, selecting fresh, seasonal produce from local producers. Butchers, fishmongers and cheesemongers…

For him he is “It’s important to highlight their work, the local side and above all our terroir. And besides, it’s eco-friendly, we work in a short circuit.”.

Fried local calamari with parsley; artichoke terrine with cheese and pancetta; Veal tartare with truffle oil and pine nuts… A simple, friendly kitchen, a small bistro. We find that on Luc’s plates.

And some dishes come straight from family recipes, like his father’s sautéed lamb or his grandmother’s gnocchi. “She always did that to me when I was little. That’s what I get most from her.”the cook slips off.

This year, Aux Bons Enfants was awarded a Bib Gourmand for the second time. A fine award from the Michelin Guide, which rewards its excellent value for money and its fine Provençal cuisine. Including his recipe for panisse fries… which he shares with us!

To the good kids. 80, rue Meynadier, in Cannes. Monday to Saturday lunchtime and evening; daily in July and August. Such.

Panisse fries recipe

Ingredients for 40 fries: 1 liter of water, 250 g of chickpea flour, 2 tablespoons of olive oil, salt and pepper. Preparation: Put 1 liter of water in a saucepan. Add 250 g chickpea flour.

Mix cold, add oil, pepper and salt. Then cook over medium heat. Mix with a whisk for 10-15 minutes without stopping so that the preparation does not stick. As the paste begins to boil and thicken, reduce the heat to avoid spattering.

Pour the preparation onto a plate, spread and smooth the surface. Leave to set in the fridge. Then cut the panissen in the shape of fries. Flour them and dip them in boiling oil (180°C) for 3-4 minutes to turn them golden.

Place them on absorbent paper to remove excess fat. Salt pepper.

“You can accompany them with a yoghurt sauce, with lemon, chives and garlic. The lemon gives a little pizzazz.”the chef guesses.

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