- Le Negresco
- Rooms & Suites
- Gastronomy
- The art of receiving
- AT A GLANCE
- LE CHANTECLER
- LA ROTONDE
- THE BEACH RESTAURANT
- LE VERSAILLES
- LE 1913
- VIRGINIE BASSELOT
- N La Plage
- N Le Spa
- Events & Celebrations
- The art of inspiring
- SALONS
- THE ART OF CELEBRATING
- THE ART OF GATHERING
- THE ART OF TASTING
- Art at the heart of Le Negresco
- Art at Le Negresco
- THE JEANNE AUGIER COLLECTION
- ART AND CRAFTSMANSHIP
- LES ENFANTS ARTY
- Destination
- Contact
Contact
Telephone +33 (0) 4 93 16 64 00
Reservations +33 (0) 4 93 16 64 50
Concierge concierge@lenegresco.com
Le Negresco Hotel
Member of The Leading Hotels of the World
37 Promenade des Anglais, 06000 Nice France
Book Now
Kévin Pasquet
CHEF AT N LA PLAGE
Kévin Pasquet, Chef at N La Plage, is guided by a simple conviction: cooking begins with the intention of giving pleasure.
He grew up in Rochechouart, in a family characterised by discipline and a steady commitment to work. From his father, he acquired an early sense of precision and an enduring connection to motorcycling.
From a young age, he prepared family meals, establishing a lasting attachment to the rhythms and structure of shared dining. His career developed as his uncle in the restaurant trade introduced him to front-of-house roles, where he first encountered the demands and pace of the profession. After several demanding training experiences, his decisive encounter with chefs Rocco Seminara and Nicola Canuti led him to Byblos Beach in Saint-Tropez, where he moved from the hotel kitchens to the beach restaurant.
Seasonal contrasts shaped his development: summers demanded consistency and resilience, while winters provided the distance needed to refine his work. During these periods, he honed his skills at Alain Ducasse’s Le Louis XV in Monaco and as a private chef in Courchevel. ‘I need a creative outlet to remain consistent,’ explains the chef, enamoured with speed, whether on his bike or in the kitchen.
The stars aligned when he arrived at Le Negresco: a legendary hotel, with standards upheld by Executive Chef Virginie Basselot, MOF, and a beach restaurant renowned for its gastronomy. From the outset, a shared understanding of the profession took shape, grounded in attentiveness, discipline, and a shared sense of the work.
At N La Plage for the 2026 season, he helps define a menu shaped by seasonality, local sourcing, and a clear Mediterranean expression. Conceived for sharing, the menu places dishes at the centre of the table, enabling a flexible, collective dining experience. ‘I wanted guests to feel free to mix and match, to do as they please.’ A vision that Thomas Joossen, manager of N La Plage, fully shares. Working in tandem, they share the same ambition: to showcase the venue with high standards, care and generosity.
Recently reopened, the beach restaurant unveils a seasonal menu defined by lightness and clarity, anchored in local fishing and the rhythms of the Mediterranean coast. In this setting, Kévin Pasquet continues a practice shaped by attentiveness and balance, in which each dish is conceived with the table and those who gather around it in mind.