Chef Selim M'Nasri at his restaurant Épicentre in Nice, which was awarded a Michelin star in March 2026. (Credit: Coline Ciais-Soulhat/@l.eau.a.la.bouche)
Beirut, 2013. A young chef from Nice bites into a piece of grilled meat served with hummus. "It’s so simple," he thinks. The taste will linger with him for years. Short beard, hat permanently fixed to his head, forearm covered in tattoos, Selim M'Nasri now welcomes guests in Nice at his restaurant, Épicentre, which was awarded a Michelin star in March 2026. "I’m a bit atypical," he proudly states. Here, every spice tells a story from his travels and seeks to revive an emotion on the plate. One dish alone sums up this Mediterranean journey. Another chef's profile Sarah Trad opens doors to Lebanese hospitality with new book 'Beit Trad' For as long as he can remember, Selim has always wanted to do this job. "At three years old, I already wanted to be a chef!" confides the 35-year-old, born and raised...
Beirut, 2013. A young chef from Nice bites into a piece of grilled meat served with hummus. "It’s so simple," he thinks. The taste will linger with him for years. Short beard, hat permanently fixed to his head, forearm covered in tattoos, Selim M'Nasri now welcomes guests in Nice at his restaurant, Épicentre, which was awarded a Michelin star in March 2026. "I’m a bit...
