Jeanne
Restaurant · Antibes ·
Natural wine bar with weekly changing vegetable-forward plates
Natural wine bar with weekly changing vegetable-forward plates
"When you make the 10-minute train ride to Antibes to visit the Picasso museum, prioritize a meal at Jeanne. At this wine bar run by two sisters (and named after their late mother), you’ll eat vegetable-forwarded plates served in earth-toned bowls made by the ceramicist just up the road. The menu changes weekly, and dishes use ingredients sourced from local farms, sustainable fisheries, or occasionally foraged: mozzarella with garden peas and pickled white asparagus in May, and butternut squash and duck wontons in January. There are more than 300 bottles here, many natural, most from France and Austria, but the dozen wines by the glass are a great option—they’re picked by the sisters’ winemaker husbands." - sophie friedman, michael sinatra
"When you make the 10-minute train ride to Antibes to visit the Picasso museum, prioritize a meal at Jeanne. At this wine bar run by two sisters (and named after their late mother), you’ll eat vegetable-forwarded plates served in earth-toned bowls made by the ceramicist just up the road. The menu changes weekly, and dishes use ingredients sourced from local farms, sustainable fisheries, or occasionally foraged: mozzarella with garden peas and pickled white asparagus in May, and butternut squash and duck wontons in January. There are more than 300 bottles here, many natural, most from France and Austria, but the dozen wines by the glass are a great option—they’re picked by the sisters’ winemaker husbands." - Sophie Friedman
philip de K.
Kelly N.
Ludvig W.
Pablito L.
ed S.
W J.
Elin S.
Marie B.
Al C.
Laura B.
Hamad T.