I need help: I am afraid Niko's minimalism in ingredients (does it result in excessive simplicity and lack of surprising flavors?), and of Norbert's experimentalism (I love EVO oil, and not a huge meat & mushrooms fan so I feel intimidated by the "mountain"). Thoughts?
Help me pick please :)
If possible, not the most "old-money" type of ambience, but more modern.
I have the opportunity to go to a 3 Star Michelin restaurant, and my top 2 are Atelier Moesmmer by Norbert or Mirazur in Menton. Has anyone been to both or one and can recommend? Or do you have other recommendations in Italy or Southern France of 3-star restaurants that you fell in love with?