At La Cantine de Mémé, a dish doesn't begin in our kitchen. It begins long before — in an urban farm nestled in the heart of Nice, in a century-old butcher's shop at the Forville market in Cannes, in the halls of the MIN Saint-Augustin wholesale market, or on the docks of a fishmonger in the Var. Here are the four partners without whom our cuisine would not be what it is.
We didn't find these addresses on our own. It was through conversations with other Nice restaurateurs — whether Michelin-starred, gastronomic or bistronomic, all passionate about quality produce — that we discovered these hidden gems. People who share the same obsession as us: putting the very best of what this territory has to offer onto the plate.
Our Local Producers
La Pousseraie — the microgreens that make all the difference
Tucked away in the Saint-Roch neighbourhood of Nice, La Pousseraie is one of the most remarkable startups in the region. In 300 square metres that look more like a science lab, Blanche, Juliette and Damien have been growing microgreens since 2020 using a technique unique in France: aquaponics. The plants — coriander, borage, shiso, nasturtium, hibiscus, snow peas — are nourished by the waste of a hundred goldfish swimming peacefully at the back of the farm.
The result? Microgreens of unmatched freshness and flavour intensity, hand-harvested and delivered within 24 hours. Over 200 chefs on the Côte d'Azur trust them, from starred restaurants like The Maybourne Riviera to committed bistros like ours.
What won us over at La Pousseraie is exactly what they created: an ultra-short supply chain, zero pesticides, 100% local, bringing our dishes an instantly recognisable visual and flavour signature. Those little shoots you see on your plate aren't just for decoration — they're there to burst in your mouth.
La Boucherie Agricole de Cannes — over a century of expertise
On the Place du Marché de Forville, just steps from La Croisette, the Boucherie Agricole has been operating since 1910. Over a century of butchering tradition, rigorous selection and careful meat maturation.
Here, there are no compromises: high-quality French meats, with particular care given to beef, veal and poultry. Today it is Sébastien Hély who carries on this house spirit, with a dedicated team that prepares every order with the same respect for the product as a century ago.
This is where we source our meats. When you order our veal tartare or our meat dish of the moment, it is their work you taste first — before our chef even begins to cook. A great piece of meat doesn't need much: just respect, a mastered cooking technique, and it speaks for itself.
Leslie Fruits — seasonal fruit and vegetables, carefully selected
Based at the MIN Saint-Augustin in Nice — the wholesale market where the best restaurateurs and hoteliers in the region source their produce — Leslie Fruits has been supplying fresh fruit and vegetables to professionals in Nice, Cannes and Monaco since 2006.
What sets Leslie Fruits apart is rigorous selection, a sharp sense of quality and an intimate knowledge of seasons and producers. No standardisation, no compromise on freshness. Every week, our menu evolves according to what Leslie Fruits offers us at its finest — and that's exactly how we like to work.
When you eat a plate of roasted seasonal vegetables or a fresh, colourful starter at our table, it's often their meticulous sourcing work that lies behind it.
La Poissonnerie de Puget-sur-Argens — the sea, as close as it gets
Founded in 2007 in the industrial zone of Puget-sur-Argens in the Var, La Poissonnerie has become in less than twenty years an essential reference for restaurateurs across the Côte d'Azur. Fishmonger, wholesaler, bulk operator in fish, shellfish and crustaceans — they deliver freshly caught products from French fish markets every day, with impeccable traceability and a commitment to responsible fishing.
Their strength? A solid supply network, a well-oiled logistics chain from Puget-sur-Argens to Nice, and a constant demand for quality. They are the reason we can work with first-choice fish, perfectly cooked, which several of your reviews have mentioned with enthusiasm.
Why these partners, and not others?
Because choosing your suppliers means choosing your values. We could have worked with national wholesalers, with simpler or less costly supply chains. We chose instead to take the time to find the right ones — those who share our vision: real, traceable products rooted in their territory.
And if our menu changes every two weeks, it's precisely because we work hand in hand with these partners, following the seasons, the daily arrivals, the market finds. That's what bistronomic cooking means to us at Mémé: a living cuisine, nourished by passionate people.
Next time you sit down at our table, you'll know where your dish comes from. And that's something that makes us genuinely proud.
La Cantine de Mémé — 5 impasse Longchamp, 06000 Nice (Carré d'Or)
Open Tuesday to Sunday, lunch and dinner — Reservations recommended.
We didn't find these addresses on our own. It was through conversations with other Nice restaurateurs — whether Michelin-starred, gastronomic or bistronomic, all passionate about quality produce — that we discovered these hidden gems. People who share the same obsession as us: putting the very best of what this territory has to offer onto the plate.
Our Local Producers
La Pousseraie — the microgreens that make all the difference
Tucked away in the Saint-Roch neighbourhood of Nice, La Pousseraie is one of the most remarkable startups in the region. In 300 square metres that look more like a science lab, Blanche, Juliette and Damien have been growing microgreens since 2020 using a technique unique in France: aquaponics. The plants — coriander, borage, shiso, nasturtium, hibiscus, snow peas — are nourished by the waste of a hundred goldfish swimming peacefully at the back of the farm.
The result? Microgreens of unmatched freshness and flavour intensity, hand-harvested and delivered within 24 hours. Over 200 chefs on the Côte d'Azur trust them, from starred restaurants like The Maybourne Riviera to committed bistros like ours.
What won us over at La Pousseraie is exactly what they created: an ultra-short supply chain, zero pesticides, 100% local, bringing our dishes an instantly recognisable visual and flavour signature. Those little shoots you see on your plate aren't just for decoration — they're there to burst in your mouth.
La Boucherie Agricole de Cannes — over a century of expertise
On the Place du Marché de Forville, just steps from La Croisette, the Boucherie Agricole has been operating since 1910. Over a century of butchering tradition, rigorous selection and careful meat maturation.
Here, there are no compromises: high-quality French meats, with particular care given to beef, veal and poultry. Today it is Sébastien Hély who carries on this house spirit, with a dedicated team that prepares every order with the same respect for the product as a century ago.
This is where we source our meats. When you order our veal tartare or our meat dish of the moment, it is their work you taste first — before our chef even begins to cook. A great piece of meat doesn't need much: just respect, a mastered cooking technique, and it speaks for itself.
Leslie Fruits — seasonal fruit and vegetables, carefully selected
Based at the MIN Saint-Augustin in Nice — the wholesale market where the best restaurateurs and hoteliers in the region source their produce — Leslie Fruits has been supplying fresh fruit and vegetables to professionals in Nice, Cannes and Monaco since 2006.
What sets Leslie Fruits apart is rigorous selection, a sharp sense of quality and an intimate knowledge of seasons and producers. No standardisation, no compromise on freshness. Every week, our menu evolves according to what Leslie Fruits offers us at its finest — and that's exactly how we like to work.
When you eat a plate of roasted seasonal vegetables or a fresh, colourful starter at our table, it's often their meticulous sourcing work that lies behind it.
La Poissonnerie de Puget-sur-Argens — the sea, as close as it gets
Founded in 2007 in the industrial zone of Puget-sur-Argens in the Var, La Poissonnerie has become in less than twenty years an essential reference for restaurateurs across the Côte d'Azur. Fishmonger, wholesaler, bulk operator in fish, shellfish and crustaceans — they deliver freshly caught products from French fish markets every day, with impeccable traceability and a commitment to responsible fishing.
Their strength? A solid supply network, a well-oiled logistics chain from Puget-sur-Argens to Nice, and a constant demand for quality. They are the reason we can work with first-choice fish, perfectly cooked, which several of your reviews have mentioned with enthusiasm.
Why these partners, and not others?
Because choosing your suppliers means choosing your values. We could have worked with national wholesalers, with simpler or less costly supply chains. We chose instead to take the time to find the right ones — those who share our vision: real, traceable products rooted in their territory.
And if our menu changes every two weeks, it's precisely because we work hand in hand with these partners, following the seasons, the daily arrivals, the market finds. That's what bistronomic cooking means to us at Mémé: a living cuisine, nourished by passionate people.
Next time you sit down at our table, you'll know where your dish comes from. And that's something that makes us genuinely proud.
La Cantine de Mémé — 5 impasse Longchamp, 06000 Nice (Carré d'Or)
Open Tuesday to Sunday, lunch and dinner — Reservations recommended.
