“Staff are hard to find, primarily competent staff.” This couple got around the problem by managing everything themselves. But is this a sustainable choice in the long run?
The news
In the heart of the elegant rue Barla in Nice, the couple formed by Dominique Roca and Mikhael Lyoubi realized their lifelong dream by opening their first restaurant, “Le Socle.” The restaurant, which opened in September 2023, is a gem that stands out for its intimate atmosphere and cuisine that captivates with its well-calibrated simplicity. The couple, with a past that includes experiences in the kitchens of the most renowned restaurants, among them those of the famous Joël Robuchon in Paris, decided to put their vast culinary expertise to use in a peculiar project (as Actu Nice reports).
Le Socle presents itself as a neighborhood restaurant that does not seek to revolutionize gastronomy, but to offer honest, well-executed dishes at affordable prices. It is a place where good food is within everyone's reach, and where every dish is taken care of down to the smallest detail. “We are not here to invent anything new, but to do simple things well," explains Mikhael, who together with Dominique runs the entire sign without the help of employees. It is a deliberate and thoughtful choice in an environment where it is increasingly complex to hire professionals. The couple therefore would rather take care of every aspect of the service, ensuring a unique and tailored experience for customers. “Staff is hard to find, especially competent staff. Here we are dealing with details and finesses that only a professional can know and implement in practice."
With a cozy environment that seats about thirty covers, and a word of mouth that continues to grow, Dominique and Mikhael can be proud of their project. The restaurant's name, “Le Socle,” which means “the base” in French, is a statement of intent: the foundation of the proposed cuisine lies in the quality of the ingredients and the mastery of execution. It is no coincidence that Google reviews, already over a hundred, describe the Le Socle experience as a must-visit for those in Nice. With an average of five stars, the restaurant has already earned the title of 143rd restaurant in the city out of 1518, a remarkable achievement considering the short time since its opening.
The menu reflects the couple's straightforward approach. Appetizers range from a flavorful pig's ear and Parmigiano to sardines served with chermoula to a fresh combination of watermelon and zucchini. Main dishes include both meat and fish, carefully prepared and served with classic side dishes such as fried or mashed potatoes. The house specialty? Sweetbreads, a dish that Dominique perfected during his years under Robuchon's tutelage, and which has now become a real workhorse, with customers returning specifically to enjoy them.
But Le Socle is not just fine dining at affordable prices. It is also a place where the Sunday ritual of roast free-range chicken finds its most authentic expression. An appointment that has now become a must for regulars and those who want to indulge in a simple, yet quality treat. With a dish of the day for only 15 euros and a 19-euro formula for a full lunch, the restaurant is also an attractive option for those looking for a quick meal without sacrificing taste.
Despite their enthusiasm and growing success, Dominique and Mikhael remain down-to-earth. Despite being nominated for the fifth edition of The Fork Awards 2024 gastronomic trophy , the idea of aiming for a Michelin star is not in their plans. “We've worked in the temples of haute cuisine, we know how it works, but it's not what we desire,” Mikhael says, reiterating that the main goal is to remain true to their vision: to offer authentic, no-frills cuisine that reflects a simple passion for food well done.
